Finely shred the cabbage using a knife or mandoline until it looks light and evenly cut. The pieces should be small enough to bind easily.
Finely shred the cabbage using a knife or mandoline until it looks light and evenly cut. The pieces should be small enough to bind easily.
In a separate bowl, whisk eggs until slightly frothy and well combined for better binding.
Add cabbage, salt, pepper, and optional spices into the egg mixture and mix until evenly coated. The mixture should hold together when pressed.
Heat a skillet or preheat oven to 375°F (190°C), then lightly grease the surface to prevent sticking.
Spread the mixture evenly into a thin layer, pressing it down gently for even cooking and structure.
Cook for 3–5 minutes per side on the stove or 18–22 minutes in the oven until edges turn golden brown.
Flip carefully (if pan-cooking) and continue cooking until firm in the center and lightly crisp on the outside.
Remove from heat and let it rest for 5 minutes so it firms up before slicing or using as bread.
