crabbage cakes

I’ve been on a blood support regimen of drinking very fresh cabbage juice every morning for two months to shift my health in the right direction, once again. This has set me on a mission to use the leftover cabbage pulp. Can’t stand to waste good organic foods! Hence, cabbage cakes - or should I call them “crabbage” cakes since they are more like crab cakes than burgers.

I start with the raw cabbage pulp, then add a number of protein and fat based binders, seeds and other herbs and spices as are ripe in my garden or just seem like a good idea.

Basic Ingredients

  • 1 pint of cabbage pulp (about 2 cups)

  • 1 can of beans (butter beans work extremely well, but any beans will do)

  • 1 tbs Celtic sea salt (do not use anything less superior, salt either adds or takes away from your health, this stuff adds to your health)

  • 1/4 C of Sunflower seeds

  • 1-2 TBS Sesame seeds

  • 2 TBS Nutritional Yeast

  • 1/4 C of chickpea flour (or other non-glutenous flour. I like chickpea flour because it browns nicely)

  • 1/4 Cof minced onion of any kind, the more bitter the healthier

To Make

  • Mash the beans pretty well, leaving a little bean texture if you want.

  • Mix together all other ingredients

  • Make into palm sized balls and then flatten like a typical crab cake

  • You can place freezer paper between them and wrap them and freeze them or cook them up within a few days

To Cook

  • Heat olive oil, or grape seed oil or healthy oil of your choice to before any smoking temperature (smoking, burnt oil is bad for us) (please, no canola or corn or crisco) The oil can just spit a little if you put a drop of water in it, then it is ready.

  • place the burgers in the pan and cook about 3-4 minutes on each side, or until golden brown