Cabbage Burgers Recipe

Cabbage: This forms the base of the patties, providing a crunchy texture and a mild, slightly sweet flavor.

Bread crumbs: These help bind the mixture together, ensuring the patties hold their shape during cooking.

Eggs: Beaten eggs act as a binding agent, helping to hold the patties together.

Salt: Enhances the overall flavor of the patties.

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

Olive oil: Used for frying the patties, giving them a golden brown and crispy exterior.

When forming the patties, make sure to press them firmly to ensure they hold together well during cooking. If the mixture feels too loose, you can add a bit more bread crumbs to help bind it. Additionally, let the patties rest for a few minutes before cooking to allow the bread crumbs to absorb some of the moisture, which will help them stay intact.

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

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

• beaten eggs - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can act as a vegan binding agent.

• 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, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits, making it a suitable replacement.

• Allow the cabbage burgers to cool completely before storing. This helps prevent condensation, which can make the patties soggy.
• Place the cooled patties in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.
• To freeze, lay the patties on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the patties are frozen solid.
• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the cabbage burgers in the refrigerator overnight.
• Reheat in a skillet over medium heat with a bit of olive oil, or bake in the oven at 350°F (175°C) until heated through, about 10-15 minutes.

• Microwave Method:

  1. Place the cabbage burgers on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cabbage burgers on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through, flipping halfway for even reheating.

• Skillet Method:

  1. Heat a small amount of olive oil in a skillet over medium heat.
  2. Place the cabbage burgers in the skillet.
  3. Cook for 3-4 minutes on each side, or until they are warmed through and have regained their crispy exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the cabbage burgers in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

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

• Skillet: A flat-bottomed pan to cook the patties over medium heat.

• Spatula: A tool to flip the patties in the skillet to ensure even cooking.

• Measuring cups: Tools to measure the bread crumbs and olive oil accurately.

• Measuring spoons: Tools to measure the salt and black pepper precisely.

• Knife: A sharp tool to shred the cabbage finely.

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

• Whisk: A tool to beat the eggs until they are well combined.

• Plate: A dish to place the cooked patties once they are done.

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

Pre-shred the cabbage: Buy pre-shredded cabbage or use a food processor to save time on preparation.

Use a non-stick skillet: A non-stick skillet can reduce the need for extra oil and make cleanup faster.

Batch cooking: Form and cook all patties at once, then reheat them as needed.

Quick mixing: Use a stand mixer to combine ingredients quickly and evenly.

Preheat the skillet: Ensure the skillet is hot before adding patties to reduce cooking time.