. Grease and line a 24cm (9in) spring form pan. Preheat your oven to 200C (400F).

Finely slice cabbage using a sharp knife. Place cabbage in a bowl with the eggs, soy sauce and almond meal. Stir to combine then pack the cabbage mixture into your prepared tin, flattening down to make the top smooth.

Sprinkle with sesame seeds (if using) and bake for 15-20 minutes or until well browned on top and the egg looks set when you cut into the middle. And the cabbage is no longer hard and crunchy.

Stand for a few minutes to cool slightly before cutting and serving with mayo on top. Either dollop the mayo on or place it in a small ziplock bag and snip off one corner to use as a piping bag to drizzle over the mayo.