"cab" cakes ~ a vegan summery cake, like a crab* cake...

cab cake served between two slices of warmed heirloom tomato

This is a special recipe that uses cabbage pulp** ~ what’s leftover from juicing cabbage. The cab cake is a plant-based alternative to a summer burger, and is a nutritional powerhouse, especially I you make them fresh. The end result is very much the texture of a crab cake, hence the play on the name.

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.

Base Ingredients

  • 1 pint of cabbage pulp (about 2 cups)

  • 2 carrots, shredded

  • 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 duse seaweed flakes (this adds much needed trace minerals, absorbable iron and iodine)

  • 2 TBS Nutritional Yeast

  • 1/4 C of minced onion of any kind, the more bitter the healthier - optional

  • 1/2 C of Chickpea flour (or more if you want meatier cakes)

    *you can also season these with a bit of Old Bay if you really want to simulate a crab cake.

To Make

  • Mix together all ingredients with a fork

  • 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

** You can substitute shredded cabbage, please pound it before mixing it with the ingredients.