Cabbage Burgers Recipe

Cabbage: Finely shredded to create the base of the patties, adding a crunchy texture and fresh flavor.

Breadcrumbs: Used to bind the mixture together, giving the patties structure and a slight crispiness.

Eggs: Beaten and mixed into the cabbage to help hold the patties together during cooking.

Salt: Enhances the natural flavors of the ingredients and adds seasoning to the patties.

Black pepper: Adds a touch of heat and depth of flavor to the patties.

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 while cooking. If the mixture feels too loose, you can add a bit more breadcrumbs to help bind it. Additionally, to achieve a perfectly golden brown crust, avoid overcrowding the frying pan and cook the patties in batches if necessary.

• cabbage - Substitute with kale: Kale has a similar texture and can provide a slightly different but still delicious flavor profile.

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

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water per egg) can be used as a vegan alternative to bind the ingredients.

• 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 can provide a similar heat without altering the color of the dish.

• olive oil - Substitute with coconut oil: Coconut oil can be used for frying and adds a subtle sweetness to the dish.

• Allow the cabbage burgers to cool completely at room temperature before storing. This prevents condensation, which can make them 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. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
• For freezing, arrange the cooled cabbage burgers on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Freeze the patties on the baking sheet for 1-2 hours until they are solid. This prevents them from sticking together.
• Transfer the frozen patties to a freezer-safe bag or container. Label with the date and contents.
• Store in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat the thawed cabbage burgers in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving as it can make them soggy.

• 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 drying out. Bake for about 10-15 minutes or until heated through. This method helps maintain the crispiness of the breadcrumbs.

• 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 evenly heated. 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 maintaining the texture without adding extra oil.

• 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 effective for small batches.

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

• Frying pan: A pan used to cook the patties over medium heat until they are golden brown and cooked through.

• Spatula: A tool used to flip the patties in the frying pan to ensure even cooking on both sides.

• Knife: Used to finely shred the cabbage before mixing it with the other ingredients.

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

• Measuring cups: Used to measure the breadcrumbs accurately.

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

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

• Plate: Used to place the cooked patties once they are done frying.

• Paper towels: Used to drain any 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.

Preheat the pan: Ensure the olive oil is hot before adding the patties to reduce cooking time.

Use non-stick cookware: A non-stick frying pan can help cook the patties more evenly and prevent sticking.