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."

"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."

These baked cabbage sliders feature crisp edges and a filling of quinoa, beans, chopped cabbage, eggs, and cottage cheese, producing a moist, protein-rich patty. The patties serve as both bun and filling when split and loaded with toppings like avocado, spicy condiments, and slathers. The mixture is combined, rested briefly, shaped by hand, and baked until golden; they can be served hot or at room temperature. Variations include adding shredded carrots, kale, or beets. The sliders freeze well when formed and frozen on a tray, then stored in containers; they can be baked from frozen with slightly longer cooking time.

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