Low Carb Cabbage Bread

• Finely shred the cabbage with a mandoline, peeler or knife.
• Place cabbage in a medium/large bowl and add egg (and a little salt and pepper to taste).
• Using chopsticks or a fork, whisk the egg and cabbage until the egg is frothy.
• Spray a frying pan with a little oil and add the cabbage mixture.
• Spread the cabbage mixture evenly.
• Cook for about 3 minutes on each side.

Refrigerate until ready to use. Cabbage bread can be refrigerated for up to three days. To cool quickly to use as sandwich bread, pop it in the freezer for 15 minutes.