Keto Chicken & Cabbage Pie
INGREDIENTS
- 2 cups cooked, shredded chicken breast (rotisserie works great)
- 3 cups green cabbage, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated cheddar cheese
- 2 tbsp olive oil or butter (for sautéing)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- Fresh parsley or chives for garnish (optional)
INSTRUCTIONS
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish with a little olive oil or butter.
- Sauté the vegetables:
In a large skillet over medium heat, add olive oil. Sauté the chopped onion for 2–3 minutes until translucent.
Add garlic and sliced cabbage. Cook for about 5–7 minutes, stirring frequently, until the cabbage softens slightly. Remove from heat. - Mix the filling:
In a large mixing bowl, combine the shredded chicken, sautéed cabbage mixture, sour cream, eggs, mozzarella, salt, pepper, and paprika. Stir until well mixed. - Assemble the pie:
Pour the mixture into the prepared baking dish. Smooth out the top and sprinkle cheddar cheese evenly over the surface. - Bake:
Place the dish in the oven and bake for 30–35 minutes or until the top is golden brown and the center is set. - Cool and serve:
Let it cool for 5–10 minutes before slicing. Garnish with chopped parsley or chives if desired.
