Cabbage burger: 5 tasty recipes

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Robert Maurer

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How to cook the cabbage? Here is an excellent idea to use it at its best in the kitchen: choose it as an ingredient for the preparation of vegetable burgers.

You will combine the cabbage with potatoes, legumes and other vegetables to obtain excellent burgers to be proposed as a second course. What types of cabbage to choose? For these recipes, the kale and Tuscan black cabbageor. Here are five recipes for you vegetable burgers with cabbage, in the name of health.


Cabbage, quinoa and white bean burger

Ingredients for 8-10 burgers

600 grams of boiled cannellini beans
1 tablespoon of extra virgin olive oil
½ chopped red onion
60 grams of chopped cabbage leaves
2 minced garlic cloves
150 grams of cooked quinoa
50 grams of minced rolled oats or breadcrumbs
1 tablespoon of chopped fresh parsley
1 teaspoon of chopped oregano
1 teaspoon of chopped basil
Salt and pepper

Pour the cannellini beans into a bowl, mash them with a fork until you get a puree. Cook the onion in a pan with 1 tablespoon of extra virgin olive oil for about 5 minutes. Add the cabbage and garlic and cook for another 5 minutes, stirring occasionally. Leave to cool and combine everything with the beans, also adding the quinoa and the chopped oat flakes, or the breadcrumbs. Mix everything together With the hands to form a sort of dough that you will divide into balls of equal size. Mash each ball on a baking sheet covered with parchment paper to form the burgers and cook a 180 ° C for 20-25 minutes until golden brown.

Cabbage burger with almonds

Ingredients for 6 burgers

1 nice bunch of cabbage leaves
1 tomato cut into cubes
1 tablespoon of almond or sesame cream (tahini)
1 clove of garlic
½ teaspoon of coriander seeds
30 grams of wholemeal flour
30 grams of almond flour (or finely chopped almonds)
1 onion
Extra virgin olive oil
Salt and pepper

Cut the cabbage leaves into small pieces, sprinkle them with a pinch of salt and leave to rest for 15 minutes. Meanwhile, blend the tomato together with the almond or sesame cream, garlic and coriander. Heat a tablespoon of oil in a pan and pour the cabbage together with half a glass of water. Cook for 5 minutes. Drain and transfer the cabbage to a bowl. Pour the wholemeal flour and almond flour into a separate bowl and mix. When the cabbage is almost cold, add it to the other ingredients present in the mixer and mix them for 1 minute. Pour everything into a single bowl adding a few tablespoons of flour and mix with your hands to obtain a workable mixture. Pour in the flours little by little to obtain the desired consistency. Form the burgers with your hands and brown them in a pan with a drizzle of oil for about 4 minutes, until golden brown.

Cabbage and broccoli burger

Ingredients for 8 burgers

250 gr of boiled cabbage
200 grams of steamed broccoli
30 gr of spinach
3 cloves of garlic

Pour the cooked cabbage and broccoli into the blender, along with the spinach and garlic. Blend until you get a homogeneous mixture. The compound will be more workable if you add 2 or three tablespoons of breadcrumbs, which you can also replace with chickpea flour. Form the burgers with your hands and cook them in a hot pan with a drizzle of oil for about 5 minutes, until they are crispy on the surface. Serve with a side of seasonal vegetables.

Cabbage and black bean burger

Ingredients for 4 burgers.

400 gr of boiled black beans
4 boiled and chopped cabbage leaves
3 tablespoons of chopped flax seeds
½ teaspoon of sesame cream (tahini)
2 teaspoons of minced garlic
Extra virgin olive oil
Salt and pepper

Pour the beans into a large bowl and work them with your hands, mashing well, until you get a puree. Join the boiled cabbage, flax seeds, sesame cream and garlic. Mix everything well and season with salt and pepper. Form the cabbage and black bean burgers with your hands. Cook in a pan with extra virgin olive oil for about 5 minutes, until golden brown. Serve them, for example, with mushrooms, salad and your favorite homemade sauces.

Cabbage burger with mushrooms

Ingredients for 4-6 burgers
350 gr of fresh mushrooms
2 tablespoons of extra virgin olive oil
½ chopped onion
4 minced garlic cloves
2 small grated carrots
4 chopped cabbage leaves
2 teaspoons of soy sauce
1 teaspoon of sesame oil
100 grams of cooked quinoa
30 gr of chopped almonds
30 gr of ground oat flakes

Start cooking the mushrooms in a pan with a drizzle of oil. Add the onion, garlic and cook until tender, add the grated carrots and cook for another 5 minutes. Finally pour the cabbage and continue cooking for a couple of minutes, until all the ingredients are soft. Let cool and pour everything into the blender. Add the quinoa, chopped almonds and rolled oats. Transfer to a bowl, mix with a spoon and form the burgers with your hands. Let them cool in the fridge for 1 hour and then cook them in a pan for about 5 minutes until golden brown.


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