Today (July 3rd 2026) is
National Eat Your Beans Day. For this very special day there are many different beans to choose from. And so many different recipes to use. And they are good for you. They are low in fat and free of cholesterol. They are high in fiber, protein, iron, potassium, and antioxidants and some other stuff. And I think they taste good too. Everybody should eat more beans.
This recipe has cannellini beans in it. This recipe can also be used for
National Quinoa Day and
National Cabbage Day. Because there is so much good stuff in there. You might want to give it a try for all the vitamins and minerals, and the taste.
I had some cabbage in my fridge so I was glad when I came across this recipe for
Baked Cabbage Sliders from
101 Cookbooks when I was looking for a recipe for what I was going to make for lunch.
I have been trying to make some meals that are not meat or carb heavy so I look for grain or quinoa
(which is not technically not a grain) based recipes. Hopefully they taste good too. And it is a bonus when I have some of the ingredients (like half a head of cabbage that will eventually rot) already. And if it has a mix of ingredients that are good for you, all the better.
So, because I was making these to bring to work for lunch and would have to make them after work I cooked the quinoa the night before I made the patties. It saved me some time when I was making the patties the next day.
I halved the recipe because it was lunch for just my husband and me and I didn't want a bunch of leftovers around until I knew what they would taste like.
Since I had the quinoa already cooked I just mixed it with the eggs, and the cottage cheese. Then I had to mash the cannellini beans into paste. The recipe says to use your hands, I thought I didn't need to do that so I tried to smash them with the back of a spoon. But the beans slipped out from under the spoon and I eventually had to get in there with my hands.
Then you add the cabbage (well chopped, I didn't know what that meant so I chopped it small) and the scallions, then the breadcrumbs. Then you let it sit, to firm up.
I did not use a 1/2 cup measure to make the patties. I just divided the mix into 6 almost even parts. (Since the recipe says the whole recipe will make 10 patties.)
The recipe is actually called 'baked' cabbage sliders but it says you can fry them too. That was my choice. I fried them until they were browned on both sides and I was sure the egg was cooked. They are a little fragile at first. But I think (because I didn't want to do two pans of patties) I crowded the pan and made them hard to flip.
Based on the suggested toppings I made a sauce of avocado, Greek plain yogurt and sriracha. I didn't use a recipe or measure anything. I mashed two avocados, added the yogurt and sriracha until I liked the taste. A little salt went in there too. I thought about a touch of lemon juice but decided against it in the end. But if you try you might want that for taste and to stop the browning of the avocado.
I tried the patties right out of the pan and they were tasty and good. They were also good the next day when we heated they up, not hot, but room temperature. I think the sauce was a good fit. The recipe says you can add more cabbage and they will still stick together. I might do that next time. I might also make other changes. But slight ones because I am worried about consistency of the patties.
I liked these for lunch. The three patties I had were very filling and perfect for lunch. I will try these again.