Crunchy Cabbage Flat Bread (Gluten-Free & Vegan)
This recipe transforms simple cabbage into a “truly irresistible” flatbread that is golden, crispy, and completely plant-based. By skipping wheat flour and eggs in favor of chickpea flour and flax seeds, this dish offers a gut-loving, low-carb alternative packed with plant-based protein and fiber.
Ingredients
- Fresh Cabbage: Sliced into thin strips.
- Chickpea Flour (Besan): Used as the base for the batter.
- Flax Seeds: Blended with the flour for added fiber and binding.
- Black Sesame Seeds: Sprinkled on top for flavor and crunch.
- Oil: Drizzled for frying to achieve a crispy texture.
- Water: (Implied) To create the liquid batter consistency.
Method of Making
- Prepare the Batter: In a blender, combine the chickpea flour and flax seeds. Blend until smooth to create your batter base.
- Prep the Vegetable: Take a head of cabbage and slice it into thin, even strips.
- Assemble: Place the sliced cabbage directly into a frying pan, arranging it in a circular layer.
- Bind: Pour the blended chickpea batter evenly over the cabbage, allowing it to seep through and bind the leaves together.
- Season: Sprinkle black sesame seeds generously over the wet batter.
- Cook: Drizzle oil around the edges and over the top. Fry until the bottom is golden and crispy, then flip carefully to cook the other side.
Tips for the Best Result
- Slice Thinly: Ensure the cabbage is sliced thinly so it cooks tenderly inside while the outside stays crispy.
- Golden Crust: Let the flatbread cook undisturbed until the bottom is “golden” before flipping to prevent it from breaking.
- Dietary Friendly: This recipe is naturally No Flour (Wheat-free), No Eggs, and Low Carb, making it suitable for vegan and gluten-free diets.
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