Preheat oven to 375 degrees.

This time I chopped both the cabbage and onions, than mixed it with the rest of the ingredients in a medium sized bowl. In the past I've also shredded both the cabbage and onions in a food process which of course saves you some time.

Mix both flours, salt & black pepper in a separate small bowl.

Add dry ingredients in a separate corner of the bowl with the cabbage onion mix, see picture below.

Add 1/2 cup almond milk to the flours and mix well. Next add beaten eggs to the flour/milk mixture and mix well.

I like to mix all the ingredients together using a large fork, it helps mix everything evenly.

I like to use an oversized pie pan for most of my savory baking dishes. Any nine inch baking dish will work just as well. Spray pan with olive or avocado oil. Evenly pack cabbage mixture into pan. Place into oven & bake for 45-60 minutes. Use a fork to pierce the cabbage to make sure that it's soft, but not mushy.

I like my cabbage to be browned on the top and sides, it adds an extra crunch and good flavor.