Cabbage Charlotte

Shred the cabbage—doesn't need to be super fine. Give it a gentle massage with your hands. If you're working with older cabbage, you can blanch it briefly first.

Sauté the cabbage in oil for about 5 minutes. You can season it lightly if you want, but we'll be seasoning the batter anyway.

Whisk together eggs, sweetener, salt, pepper, flour, and baking powder. The batter should come out quite loose.

Fold the cabbage into the batter and mix thoroughly.

Oil your baking pan and pour in the mixture.

Bake at 220°C for about an hour (timing varies depending on your oven). Cover loosely with foil, then remove it about 15 minutes before the end so the top can brown nicely.