Baked Cabbage Sliders

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These baked cabbage sliders cram all manner of good stuff into a crispy edged slider. Quinoa, eggs, cottage cheese, and a good amount of chopped cabbage all represent. I use one of my signature veggie burger moves here – anyone who has Super Natural Cooking (2007) might remember it. Instead of putting the sliders on a bun, I split them and load them with toppings. You basically turn the patty into the bun. When I first started making veggie burgers, I was finding that adding a bun just wasn’t working for me. Too starchy, too dry. Not these, they’re fantastic, moist, and filling.

I have notebooks filled with versions of these, and this is a current go-to. They’re adult and kid-friendly and you can swap in whatever shredded veggies you like – carrots, kale, beets, etc.

How to Make These Sliders

These little sliders come together quickly, particularly if you have a few cups of leftover quinoa on hand. I always cook extra quinoa, knowing it will come together into a quick lunch if I plan ahead a bit.

To make them you simply combine cooked quinoa, eggs, cottage cheese, beans, breadcrumbs, and the other ingredients in a bowl, then let the mixture sit for a few minutes.

Patties are shaped by hand and then baked until golden. They can be enjoyed hot or room-temperature, and, either way, they’re great loaded up with slathers, avocado, spicy condiments, and the like. Ideas below.

Topping Ideas

• Chili crisp
• This vegan chili
• Good guacamole or this wildly delicious Indian-spiced guacamole.
• A slather of this baked artichoke dip is also next level.
• This favorite sesame-accented coleslaw.
• Pesto
• Labneh

Can I Freeze Them?

Yes! The way I go about this is the following. First, consider making a double batch – it’s worth the extra effort to have a bunch of these on hand in the freezer. Form the raw mixture into patties, arrange on a parchment-lined plate of sheet pan and freeze. Transfer to a container and keep in the freezer. Bake per instructions straight from the freezer, tacking on a few minutes.

Can I Cook the Sliders in a Pan

Yes, absolutely! You can cook them in a skillet. Here’s how: Heat a splash of oil in a large, heavy skillet over medium-low heat, arrange sliders in so they have a bit of room between each. Cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

More Burgers, Patties, and Sliders

• Tofu Burgers
• Ultimate Veggie Burger

More Cabbage Recipes

• Rustic Cabbage Soup
• Tassajara Warm Red Cabbage Salad
• Spicy Sesame Coleslaw
• all cabbage recipes

More Quinoa Recipes

• How to Cook Quinoa
• Double Broccoli Quinoa
• Quinoa Salad
• Heather’s Quinoa
• All quinoa recipes

Continue reading Baked Cabbage Sliders on 101 Cookbooks

Essentials List: Tools for Baking Cabbage Sliders

Elevate your baked cabbage sliders with these kitchen must-haves that make prep and cooking a breeze.

• This baking sheet ensures even baking for perfect sliders every time.
• A mandoline slicer for precise cabbage slices without the hassle.
• The mixing bowl set ideal for combining ingredients seamlessly.
• Silicone spatula for gentle mixing and flipping.
• These oven mitts protect your hands during hot oven handling.
• A kitchen knife set for chopping veggies with ease.
• The measuring spoons set for accurate seasoning.

Must-Read Books for Vegetable Cooking Inspiration

Dive into these essential reads for more creative ways to use vegetables like cabbage in your meals.

• Vegetable Literacy by Deborah Madison – Explores the art of cooking with garden-fresh produce.
• Six Seasons: A New Way with Vegetables by Joshua McFadden – Seasonal recipes that highlight veggies at their peak.
• Ruffage: A Practical Guide to Vegetables by Abra Berens – Practical techniques for making vegetables shine.
• Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi – Flavorful, innovative veggie dishes.
• Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry – Plant-based inspiration with bold flavors.

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