Baked Cabbage Sliders
Crisp on the edges and packed with beans, quinoa, cabbage, cottage cheese and other good stuff on the inside, these make for an easy, protein-packed meal everyone can personalize with toppings.
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Baked Cabbage Sliders
Crisp on the edges and packed with beans, quinoa, cabbage, cottage cheese and other good stuff on the inside, these make for an easy, protein-packed meal everyone can personalize with toppings.
[Image: author Heidi Swanson]
by Heidi Swanson
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[Image: Baked Cabbage Sliders]
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.
[Image: baked cabbage sliders on a plate]
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.
[Image: cabbage, beans, quinoa and eggs in a mixing bowl]
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.
[Image: cabbage slider mixture forms into patties on a baking sheet]
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.
[Image: baked cabbage sliders on a sheetpan after baking]
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
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[Image: baked cabbage sliders on a plate]
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
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Baked Cabbage Sliders
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I nearly always bake these, but you can pan-fry them in a skillet. Detailed instruction for that is up above in the main post. It’s a bit quicker, but requires more of your attention. Also, I call for a full cup of well-chopped cabbage here, but you can add more if you like, another 1/2 cup or so and the sliders should still hold together.
Ingredients
2 1/2
cups
/ 12 oz / 340 g cooked quinoa, at room temperature
large eggs, lightly beaten
1/2
cup
/ 120 g cottage cheese
1/2
teaspoon
fine-grain sea salt
1 14-
ounce
can of cannellini beans, drained
cup
/ 80 g well-chopped cabbage
1/2
cup
/ 40g chopped scallions or onions
teaspoon
baking powder
cup
/ 90 g breadcrumbs or panko
Topping Ideas: ripe avocado, sriracha, labneh or goat cheese
Instructions
Preheat oven to 400°F / 200°C with a rack in the middle.
Combine the quinoa, eggs, cottage cheese, and salt in a medium bowl. Use your hands to really smash the beans into a mush, and add those to the mixture as well, along with the cabbage and scallions. Stir well.
Sprinkle in the the baking powder and bread crumbs, stir well, and let sit for five minutes or so, to let the crumbs absorb some of the moisture.
At this point, you should have a mixture you can easily form into about ten patties. Use about 1/2 cup of the mixture per patty. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
Oil or parchment-line a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes. Enjoy hot, or allow to cool to room temperature on a cooling rack. Slice each slider in half and load up with toppings to your liking.
Notes
Makes about 10 sliders.
Serves
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
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nutrition info nutrition info
January 21, 2026
Calories 174
Fat 3g
Saturated Fat 1g
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 66mg
Sodium 253mg
Potassium 373mg
Carbohydrates 29g
Fiber 5g
Sugar 2g
Protein 10g
Vitamin A 159IU
Vitamin C 6mg
Calcium 79mg
Iron 3mg
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. This nutritional information on 101cookbooks.com is auto-generated and should only be used as a general guideline, not as nutritional advice.
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