Easy 2-Ingredient Low Carb Buns Recipe

It truly seems the possibilities are endless when it comes to cooking with cabbage, and this possibility upon which I stumbled is yet another gem I gladly add to my repertoire. Imagine, if you will, bread, in whatever shape you like. Rolls. Slices. Loaves. Buns. For all of these, what's the key ingredient? Why, flour, of course. And what is flour? It's carbs. Now I am certainly in no position to lecture on how many carbs a person really should eat. More. Less. Does it matter? Heck if I know. But if you saw the title of this post and it interested you enough to click it, then the odds are you already have some idea of the role you want carbs to play in your life, and if you'd like a way to cut back a little, I have something that should interest you!

Warm and tasty buns made of only two ingredients! Given where you are on the internet, you probably already know that one of these two ingredients is cabbage. Whether you figured it out on your own already or not, I'll tell you now that the remaining one is egg whites.

The creative cook's best friend

But what exactly are these buns? Well... they're buns! Dense, biscuit-y buns that offer unbelievably few calories per piece. The dough is made simply of cabbage that's been "riced" in a food processor, a couple egg whites, and whatever seasonings you like. As happened in my case, I think I initially overestimated the amount of egg white I needed, as quite a bit of isolated liquid seemed to be left in the bowl when all was said and done. I used two extra large, just to let you know, so for the amount of cabbage I used(around 1/4 head of a large-medium cabbage), you may instead want to try two large or one extra large or jumbo.

As far as seasoning goes, I chose to keep things relatively simple: some salt, a little garlic powder, and some oregano. How does that taste, do you ask? Wonderful. The only real con I can come up with for this recipe is that it can be difficult to slice these buns without them crumbling some, so be prepared for that. Also, while they're certainly still tasty after having been in the fridge for a bit, they're best enjoyed soon after baking is finished.

Ready for spreads, sandwiches. Whatever pleases your palette.

And guess what else this recipe's good for? Passover. These buns are 100% good to go for the festival of unleavened bread, so if Matzo doesn't do it for you, keep these guys in mind. I wonder if the recipe could be easily adapted for shortcake?

Low Carb Cabbage Bun Recipe

Makes: 5-6 small buns

Calories per bun: ~20

Ingredients:

• ~1/4 head large-medium cabbage
• 2 large egg whites
• Seasonings as desired

Instructions:

1. Preheat oven to 400° F. Slice cabbage and pulse in food processor until riced. Remove from food processor into a bowl with plenty of space to hold the dough.
2. Crack 2 eggs and separate yolks from whites. Mix whites into cabbage rice.
3. Add in whatever seasonings you like. Mix and knead thoroughly.
4. Form dough into balls roughly the size of plums or clementines. Drop onto a parchment paper-lined baking sheet from about a foot's height. Note that they do reduce somewhat in size when baked.
5. Bake in oven for 45 minutes, or until done.