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.
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
More Cabbage Recipes
More Quinoa Recipes
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Baked Cabbage Sliders
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.
- 2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature
- 4 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
- 1 cup / 80 g well-chopped cabbage
- 1/2 cup / 40g chopped scallions or onions
- 1 teaspoon baking powder
- 1 cup / 90 g breadcrumbs or panko
- Topping Ideas: ripe avocado, sriracha, labneh or goat cheese
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Preheat oven to 400°F / 200°C with a rack in the middle.
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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.
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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.
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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.
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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.
Makes about 10 sliders.
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Comments
These were fantastic. Using what I had in my cupboard, I used red quinoa and garbanzos rather than cannellini beans. For seasoning I added za’ahar. Topped with red pepper labneh. Delicious and hearty. Thank you for sharing!
Thanks Melanie! And thanks for letting us know your swaps – I think it gives others the confidence to try their own variations. Red pepper labneh? Yes, please!
Made these this weekend. Delicious. Added a cup of chopped herbs – dill, cilantro, parsley. Some ate on buns, but I liked best with a yogurt-tanini dollop sans bun.
Herbs are a great addition!
Loved this baked cabbage sliders recipe—simple, healthy, and surprisingly flavorful.✨ A perfect guilt-free twist on sliders that’s easy to make and great for any meal.
These sliders are excellent! I made them with scallions instead of onions. We topped some of them with guacamole and some with cheese. They will definitely be on my regular playlist. Thanks!
Fantastic!
Can you use red cabbage?
Yep – absolutely!
I’m lactose intolerant. Is there a non dairy substitute for the cottage cheese? Thanks
You can just leave it out. Shouldn’t be a problem. Maybe dial back the breadcrumbs a shade to be sure.
What would you recommend to substitute quinoa for?
Hi Marcia – this veggie burger might be more your thing. Similar vibe, no quinoa.
I shall definitely make this at some stage soon – I’m always on the lookout for really good veggie burgers! By the way, I still make your Rustic Cabbage Soup; there is a bowl of it in the fridge as I write! I never seem to have any cooked white beans, so use tinned chickpeas instead, and they work extremely well in it!
Thanks Annabel – yes, I love the cabbage soup as well. Especially this time of year!
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