Cabbage Vegan Burger Recipe That Tastes Incredible

If you’re on the hunt for a delicious, healthy, and completely vegan burger option, look no further than this cabbage vegan burger recipe. Cabbage, often underrated in the world of burgers, provides a fantastic texture and taste that’s both satisfying and nutritious.

These burgers are perfect for anyone looking to enjoy a plant-based meal without sacrificing flavor or heartiness. Packed with fresh vegetables, wholesome spices, and a touch of creativity, this recipe transforms humble cabbage into a star ingredient on your plate.

Whether you’re a seasoned vegan or simply want to add more plant-based meals to your diet, these burgers are easy to make and fun to customize. They’re light yet filling, crunchy yet tender, and pair beautifully with your favorite burger toppings.

Get ready to impress family and friends with a burger that’s as kind to the planet as it is to your taste buds!

Why You’ll Love This Recipe

This cabbage vegan burger recipe is a game-changer for several reasons. First, cabbage is an affordable and widely available ingredient, making this dish accessible for all budgets.

It’s low in calories but high in fiber and essential nutrients, helping you stay full and energized.

Second, the recipe is incredibly versatile. You can easily swap spices or add extra veggies to match your preferences.

The patties hold together well without eggs, thanks to smart binders like flaxseed and oats, making it a perfect egg-free vegan option.

Finally, these burgers cook up quickly and can be enjoyed fresh off the skillet or baked for a healthier twist. Plus, they’re a great way to sneak in more veggies for picky eaters or those new to plant-based eating.

Ingredients

• 1 medium head of green cabbage (about 6 cups shredded)
• 1 cup rolled oats
• 1/2 cup chickpea flour (also called gram flour or besan)
• 1/4 cup ground flaxseed mixed with 3/4 cup water (flax egg)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated carrot
• 1/2 cup cooked and mashed sweet potato
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil or any neutral oil for frying
• Burger buns or lettuce wraps, for serving
• Your favorite vegan burger toppings (lettuce, tomato, avocado, vegan mayo, mustard, etc.)

Equipment

• Large mixing bowl
• Grater or food processor (for shredding cabbage and grating carrot)
• Small bowl (for flax egg)
• Large skillet or non-stick frying pan
• Spatula
• Measuring cups and spoons
• Baking sheet (optional, if baking instead of frying)
• Parchment paper (optional, for baking)

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir well and let sit for about 10 minutes until it thickens into a gel-like consistency.
2. Shred the cabbage and carrots: Using a grater or food processor, shred the cabbage and grate the carrot. Place them in a large mixing bowl.
3. Remove excess moisture: Sprinkle a pinch of salt over the shredded cabbage and carrot, then let sit for 10 minutes. Afterward, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This step is crucial to avoid soggy burgers.
4. Mix the burger base: Add the rolled oats, chickpea flour, minced onion, garlic, mashed sweet potato, soy sauce, smoked paprika, cumin, black pepper, salt, and chopped parsley to the cabbage and carrot mixture. Pour in the prepared flax egg.
5. Combine all ingredients thoroughly: Use your hands or a spoon to mix until everything is well incorporated and sticky enough to form patties. If the mixture feels too wet, add a little more chickpea flour or oats to firm it up.
6. Shape the patties: Divide the mixture into 6-8 equal portions and shape each into a round burger patty, about 1/2 inch thick.
7. Cook the patties: Heat olive oil in a large skillet over medium heat. Add the patties and cook for 4-5 minutes on each side, or until golden brown and firm. Be gentle when flipping to avoid breaking.
8. Optional baking method: Preheat your oven to 375°F (190°C). Place patties on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy around the edges.
9. Assemble your burgers: Toast your burger buns lightly. Place a cabbage patty on the bottom bun and add your favorite toppings such as lettuce, tomato slices, avocado, and vegan mayo. Top with the other half of the bun.
10. Serve immediately: Enjoy your fresh, wholesome cabbage vegan burger with a side of sweet potato fries or a crisp salad.

Tips & Variations

“Don’t skip the step of squeezing out excess moisture from the cabbage and carrot mixture. It’s the secret to burgers that hold together well and don’t turn mushy.”

• For a gluten-free version, use gluten-free oats and tamari instead of soy sauce.
• Add finely chopped mushrooms or walnuts for an umami boost and added texture.
• Mix in fresh herbs like cilantro or basil for a different flavor profile.
• Try spicing up the patties with a pinch of cayenne pepper or chili flakes for a little heat.
• Serve the patties as sandwich fillers or crumbled over salads for a versatile meal option.
• For a smoky flavor, consider grilling the patties instead of pan-frying.

Nutrition Facts

Serving Suggestions

These cabbage vegan burgers are incredibly versatile in how you serve them. For a classic burger experience, place the patties on toasted vegan buns and top with crisp lettuce, juicy tomato slices, pickles, and a smear of vegan mayo or mustard.

You can also add slices of avocado or a vegan cheese alternative for extra creaminess.

If you prefer something lighter, try serving the patties wrapped in large lettuce leaves along with a tangy vegan ranch or a spicy sriracha sauce for dipping. Pair your burgers with baked sweet potato fries, a crunchy coleslaw, or a fresh garden salad for a well-rounded meal.

For a fun twist, crumble the patties over a bed of mixed greens for a hearty vegan salad, or stuff them inside pita pockets with hummus and cucumber for a Mediterranean flair. The possibilities are endless!

Conclusion

This cabbage vegan burger recipe is a fantastic addition to any plant-based cooking repertoire. Not only does it highlight the versatility of cabbage, but it also delivers on flavor, texture, and nutrition.

Perfect for weeknight dinners or casual gatherings, these burgers prove that vegan meals can be hearty and satisfying without relying on processed ingredients.

By using wholesome ingredients like chickpea flour, flaxseed, and sweet potato, you create a patty that’s both nutritious and delicious. Whether you’re new to vegan cooking or a seasoned pro, this recipe offers a fresh, creative way to enjoy a burger that’s kind to your body and the environment.

Don’t forget to explore other exciting recipes like our Harvest Hash Recipe, Lion’S Mane Mushroom Crumble Recipes, or the vibrant Lemon Ricotta Pasta With Arugula Recipe to keep your vegan meals diverse and exciting!

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