Cabbage Burgers Recipe

Cabbage: The main ingredient, providing a unique texture and flavor to the patties.

Breadcrumbs: Helps bind the mixture together and adds a slight crunch.

Eggs: Acts as a binding agent to hold the patties together.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a bit of spice and depth to the flavor.

Olive oil: Used for frying the patties to a golden brown perfection.

When shredding the cabbage, aim for thin, even slices to ensure the patties hold together well. Using a mandoline slicer can help achieve consistent results. Additionally, after shredding, lightly salt the cabbage and let it sit for about 10 minutes. This will draw out excess moisture, making the patties easier to form and preventing them from falling apart during cooking.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts have a similar texture and slightly sweet flavor when cooked, making them a good alternative.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and add a bit of extra flavor.

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binder and adds a bit of a nutty flavor to the mix.

• beaten eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. This mixture acts as a binder and is a good vegan alternative.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and can add a subtle coconut flavor to the dish.

• olive oil - Substitute with avocado oil: Avocado oil is another healthy oil with a high smoke point, making it suitable for frying.

• Allow the cabbage burgers to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled patties in an airtight container, layering them with parchment paper to avoid sticking. This ensures they maintain their shape and texture.
• Store the container in the refrigerator if you plan to consume the burgers within 3-4 days. This keeps them fresh and ready for a quick reheat.
• For longer storage, wrap each cabbage burger individually in plastic wrap or aluminum foil. This provides an extra layer of protection against freezer burn.
• Place the wrapped patties in a freezer-safe bag or container, ensuring you remove as much air as possible. Label the container with the date for easy tracking.
• Freeze the cabbage burgers for up to 2-3 months. This allows you to enjoy them at your convenience without compromising on taste.
• To reheat, thaw the patties in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Heat a small amount of olive oil in a frying pan over medium heat. Reheat the cabbage burgers for about 2-3 minutes on each side, or until warmed through and crispy.
• Alternatively, you can reheat the patties in the oven. Preheat the oven to 350°F (175°C), place the burgers on a baking sheet, and bake for 10-15 minutes, flipping halfway through. This method ensures even heating.
• Serve the reheated cabbage burgers with your favorite burger toppings and enjoy a delicious, homemade meal anytime.

• Oven Method: Preheat your oven to 350°F (175°C). Place the cabbage burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until heated through. This method helps maintain the crispy texture of the patties.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the cabbage burgers in the skillet and cook for about 3-4 minutes on each side, or until they are warmed through and regain their golden brown color. This method is quick and keeps the patties crispy.

• Microwave Method: Place the cabbage burgers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cabbage burgers in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are hot and crispy. This method is great for retaining the original crunch.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cabbage burgers on the toaster oven tray. Heat for about 10 minutes, or until warmed through. This method is convenient and helps maintain the texture of the patties.

• Mixing bowl: A large bowl to combine the shredded cabbage, breadcrumbs, beaten eggs, salt, and black pepper.

• Frying pan: A pan to heat the olive oil and cook the cabbage patties.

• Spatula: A tool to flip the patties while cooking to ensure they are evenly browned on both sides.

• Measuring cups: Used to measure the breadcrumbs accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Knife: To shred the cabbage into fine pieces.

• Cutting board: A surface to shred the cabbage safely.

• Whisk: To beat the eggs before adding them to the mixture.

• Plate: To place the cooked patties once they are done.

• Paper towels: To drain excess oil from the cooked patties.

Pre-shred the cabbage: Buy pre-shredded cabbage from the store to save time on preparation.

Use a food processor: If you prefer fresh cabbage, use a food processor to quickly shred it.

Batch cook: Double the recipe and freeze extra patties for a quick meal later.

Pre-mix ingredients: Combine breadcrumbs, eggs, salt, and pepper in advance to streamline the process.

Non-stick pan: Use a non-stick frying pan to reduce the need for extra olive oil and make cleanup easier.