Are you ever tired of the same old meatless options? I get it. Sometimes you just want a satisfying, savory patty that doesn’t take forty-five minutes of soaking beans or dealing with sticky messes. That’s why I’m thrilled to share my secret weapon: the incredibly easy **Cabbage Burgers**! Seriously, these things are ridiculously simple, coming together faster than ordering takeout. I stumbled upon this idea when I had a giant head of cabbage staring me down, and now they are cemented as my go-to weeknight staple. They crisp up beautifully on the outside and stay surprisingly hearty inside. Trust me, you won’t miss the meat!
Why You Will Love These Simple Cabbage Burgers
When I first made these, I was just trying to clear out the fridge. Now? I make them because they are just that good! They hit all the right notes for a fast, tasty dinner. You’re going to keep coming back to this recipe, I promise!
- Lightning-Fast Prep: We’re talking about having these patties mixed, formed, and in the pan in about ten minutes total. I can make dinner before the kids even finish unloading the dishwasher!
- Incredibly Budget-Friendly: Cabbage is one of the cheapest vegetables out there, and using simple dry breadcrumbs keeps the cost way, way down. Perfect for feeding a crowd without breaking the bank.
- Surprisingly Great Texture: If you drain that cabbage well—and I mean *really* well—you get a crisp outer sear and a tender, almost satisfyingly dense center. They hold together beautifully when cooked.
- Vegetarian Win: These are a fantastic, non-intimidating way to introduce more meatless meals into your rotation. They don’t try too hard to taste like meat; they just taste delicious on their own merits!
- Minimum Ingredients: Look at that ingredient list, it’s short and sweet! No sourcing obscure flours or weird binders needed here. Everything is probably already in your pantry right now.
If you’re looking for other quick vegetarian ideas that really pack a protein punch, you should definitely check out my recipe for easy chickpea patties next week!
Essential Ingredients for Perfect Cabbage Burgers
Okay, let’s talk about what goes into these beauties. The magic of simple **Cabbage Burgers** is that the ingredients list is so short, you can’t hide from doing a few key things right. Don’t even try to substitute the cabbage—it’s the star of the show!
You’ll need:
- Two cups of shredded cabbage—make sure it’s nice and fine so it cooks evenly for you.
- Half a cup of regular breadcrumbs; this is your main binder, don’t go too heavy!
- A quarter cup of onion, finely chopped. I cry every time, but it’s worth the flavor bump, trust me.
- One large egg, just lightly beaten—this marries everything together.
- Two tablespoons of all-purpose flour to help soak up any stray moisture.
- A teaspoon of dried parsley for that classic, savory touch.
- A half teaspoon of salt and just a little black pepper for seasoning.
And for cooking? You only need two tablespoons of vegetable oil to get that perfect golden-brown crust. For more inspiration on quick cooking methods, take a peek at my guide for homemade burger patty recipes!
Step-by-Step Instructions to Make Cabbage Burgers
This is where the real magic happens, and honestly, it’s foolproof if you just follow the steps! The whole thing cooks up so fast—we are talking about being done in 20 minutes maximum. Just have all your ingredients measured out first, because once you start, things move quickly. My biggest piece of advice here, and I mean it, is to pay close attention to that cabbage prep; it makes or breaks these **Cabbage Burgers**.
Preparing the Cabbage Base
First things first, we have to soften that raw cabbage down a bit so it mixes nicely into a patty. Toss your two cups of shredded cabbage into a microwave-safe bowl and blast it on high for about three minutes. It gets tender, which is what we want! Now, here’s the make-or-break moment: you have to drain all that water away. Seriously, squeeze it! I use a clean kitchen towel or a couple of paper towels and wring it out like I mean it. If it’s soggy, your burgers will fall apart—no ifs, ands, or buts about it.
Forming and Cooking Your Cabbage Burgers
Once your cabbage is dry as a bone, toss it into a bowl with the breadcrumbs, onion, the beaten egg, flour, parsley, salt, and pepper. Mix just until everything looks combined. I mean it—if you overmix this batter, they get tough! Stop stirring as soon as you don’t see streaks of dry flour anymore. Next, gently shape that mixture into four equal patties, aiming for about three-quarters of an inch thick. Heat your vegetable oil in a skillet over medium heat. When it shimmers, carefully lay those patties in there. Cook them for four or five minutes on each side until they are beautifully golden brown and heated all the way through. If you want to see how I use a similar quick-cook method for meat, check out my juicy turkey burgers recipe!
When they come out, pat them briefly on a paper towel to wick away extra oil before serving them up hot!
Tips for Making the Best Cabbage Burgers
Even though this recipe for **Cabbage Burgers** is super straightforward, a couple of little nudges can take them from good to absolutely fantastic. Remember that step where we zapped the cabbage in the microwave? Don’t skip the squeezing part, seriously! If you think you’ve gotten enough liquid out, give it another strong squeeze. A dry patty equals a firm patty, and that’s what we’re aiming for so these meatless wonders don’t turn into cabbage soup in the pan.
Also, while pan-frying gives you that amazing, crispy exterior that I just can’t get enough of, you absolutely can bake them if you’re trying to use less oil. Just pop those formed patties onto a baking sheet lined with parchment paper—you know I love my parchment! Set your oven to 375 degrees Fahrenheit and bake them for about 15 minutes, flipping them halfway through until they look nicely browned. It’s a slightly gentler cooking method. For endless other vegetarian inspiration, you must see my guide on easy black bean burgers!
Ingredient Notes and Substitutions for Cabbage Burgers
Because this recipe is so simple, the major ingredients really pull their weight! But I know life happens, and sometimes you’re missing an ingredient or perhaps you need to adjust for dietary reasons. Don’t panic! We can generally adjust these basic **Cabbage Burgers** with minimal fuss, but you have to understand what each component is doing.
Let’s talk about that egg first. The egg is acting as a major glue here. If you can’t use a real egg, look for a flax egg—that’s one tablespoon of ground flaxseed mixed with three tablespoons of water, let it sit for five minutes until it gets gloopy. That’ll help hold things together in the pan. If you need gluten-free, swapping regular breadcrumbs for gluten-free breadcrumbs (or even crushed rice cereal in a pinch!) works just fine. You might need a tiny bit more flour just to make sure it binds up since GF crumbs act differently.
What if you’re out of dried parsley? Eh, skip it! You won’t notice much. But if you have fresh herbs lying around, throwing in a teaspoon of fresh chopped chives or even a little dill would taste amazing with the cabbage. The main thing is making sure that breadcrumb amount is right. Too few and it’s sloppy; too many and you end up with dry, crumbly hockey pucks. Stick close to that half-cup measurement!
Serving Suggestions for Your Cabbage Burgers
You’ve managed to cook up four perfect, crispy **Cabbage Burgers**—yay! Now, the big question: what do we put on them and what do we serve alongside them? Since the burger itself is relatively mild and savory, designed to crisp up nicely, you can really go any direction you want with the toppings.
For the actual bun situation, I love simplicity here. A classic toasted sesame seed bun works great, but honestly, a slice of sharp cheddar or pepper jack melted on top right before you pull them off the heat is pure perfection. The mild spice cuts through the richness of the fried exterior. Don’t forget the tangy condiments: I’m talking crisp lettuce, a thick slice of tomato, and a swipe of creamy mayonnaise mixed with a little smoked paprika.
Now for the side dish. Since we are dealing with cabbage burgers, I feel like you have to lean into the crisp texture. My absolute favorite pairing is a side of homemade coleslaw—something tangy with lots of vinegar, not too much heavy mayo. That bright, acidic crunch is exactly what the savory patty needs to balance out the bite.
If you aren’t feeling slaw, you simply can’t go wrong with fantastic homemade fries. They are so much better than frozen, and once you try them, you’ll never go back. I keep promising to post my foolproof technique for keeping them crispy, but honestly, you should check out my guide for irresistible homemade french fries right now! They are slightly salty, perfectly golden, and the ideal companion for soaking up any burger drippings.
Alternatively, because these are lighter than big beef patties, try serving them open-faced on a toasted English muffin with a fried egg on top. It turns into a fantastic brunch situation!
Storage and Reheating Cabbage Burgers
One of the best parts about making these simple **Cabbage Burgers** is that dinner leftovers are almost always better the next day, right? Well, these vegetarian patties are especially great for planning ahead! If you made a double batch—which you totally should have, by the way—storage is super easy.
Once the burgers have cooled down completely, you need to keep them airtight. I always store mine in a single layer inside a sturdy container lined with a paper towel. The paper towel is important because it catches any residual moisture that might try to sneak in and make things soft. They’ll stay perfectly good in the refrigerator for about three to four days. They handle refrigeration much better than I do!
Now, when it comes time to reheat them—and this is critical if you want that lovely seared texture—you absolutely need to avoid the microwave if you can! Zapping them in the microwave, while fast, is the quickest way to turn a crispy veggie patty into warm mush. Nobody wants a hot, squishy burger. Don’t do it!
Instead, grab that same skillet you used to cook them initially. Pop just a tiny bit of oil—maybe half a teaspoon—back in over medium heat. Let the pan get nice and hot, then lay those leftover **Cabbage Burgers** down carefully. Five minutes on each side is usually plenty of time to heat them through evenly and bring back that beautiful golden color and a bit of crispness to the exterior. They taste almost brand new this way. If you’re in a genuine rush, an air fryer works wonders too, just a few minutes at 350 degrees F.
Frequently Asked Questions about Cabbage Burgers
When readers ask me about this recipe, it’s usually because they are worried about the texture, which I totally get when using a vegetable as the main bulk! These **Cabbage Burgers** are sturdy once cooked, but you need to respect the moisture levels during prep. Here are the top things people always ask me about making these fantastic **vegetarian patties**.
I have a few links below that might help with other veggie burger experiments once you’ve mastered this one, especially if you’re exploring things like easy chickpea patties!
Can I make these Cabbage Burgers ahead of time?
Yes, you absolutely can! In fact, I recommend forming the patties ahead of time. Once you’ve mixed all your ingredients together—remembering not to overmix—shape them gently. You can store the formed, uncooked **meatless burgers** layered between wax paper in an airtight container in the fridge for about 24 hours. When you’re ready to eat, just heat your oil and fry them up as normal. Cooking them ahead of time is fine too, as covered in the storage section, but they are definitely best served fresh from the pan!
What is the best way to keep these meatless burgers from falling apart?
This is tied directly to that crucial first step! The absolute best way to ensure these stay together is to treat the cooked cabbage like it’s holding the secret to the universe—squeeze every last drop of water out! You need to wring that cabbage out hard, preferably using a clean tea towel, until you feel like you can’t get any more moisture out. Beyond that, make sure you are using the egg and the flour as directed; those are your primary binding agents. If the mixture still seems too loose after you add the egg, add just one *extra* tablespoon of breadcrumbs, but never more than that, or the texture gets too dry.
Reader Feedback and Next Steps
Whew, we made it! I hope you’re heading toward the stove right now to get those **Cabbage Burgers** frying up, because honestly, I can’t wait for you to taste how satisfyingly savory they are. This recipe is one of my most reliable quick-fix meals, and I really hope it becomes one of yours too!
Now that you’ve seen my favorite way to handle this humble cabbage, the next step is all you! I absolutely live for hearing from you all in the comments below. Did you try them served on buttery brioche buns? Did you sneak a little spice into your mixture? Or maybe you tried the baking method and want to report back?
Please, leave me a rating—even a quick star level helps other busy home cooks know this recipe is worth their time. Your feedback helps me keep bringing you the simplest, tastiest recipes that fit right into your crazy week. If you have any lingering questions or just want to chat about cabbage, you can always reach out directly through my contact page. Happy cooking, everyone!
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Simple Cabbage Burgers
- Total Time: 20 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for making vegetarian burgers using cabbage as the main ingredient.
Ingredients
- 2 cups shredded cabbage
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Instructions
- Place the shredded cabbage in a microwave-safe bowl and microwave on high for 3 minutes until slightly softened. Drain any excess liquid thoroughly.
- In a medium bowl, combine the cooked cabbage, breadcrumbs, onion, egg, flour, parsley, salt, and pepper. Mix until just combined. Do not overmix.
- Form the mixture into 4 equal-sized patties, about 3/4 inch thick.
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the patties in the hot oil. Cook for 4 to 5 minutes per side, until golden brown and heated through.
- Remove the burgers from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately on buns with your preferred toppings.
Notes
- Squeeze the cabbage very dry after microwaving to prevent soggy burgers.
- You can bake these burgers at 375 degrees Fahrenheit for 15 minutes, flipping halfway, instead of frying.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
- Cholesterol: 45
Keywords: cabbage burgers, vegetarian patties, cabbage recipe, meatless burgers, pan-fried burgers