Ingredients
Scale
- 2 cups green cabbage, very finely shredded (coleslaw mix works perfectly)
- 1 cup cottage cheese (well-drained if very wet)
- 2 large eggs
- 1 1/4 cups almond flour (or gluten-free oat flour)
- 1/2 cup shredded low-moisture mozzarella or cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Avocado oil spray (for baking)
Instructions
- Prep the oven and baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with avocado oil.
- Prep the cabbage: Ensure your shredded cabbage is as dry as possible. If it feels wet, press it between clean paper towels to squeeze out excess moisture.
- Mix the batter: In a large bowl, whisk the eggs and cottage cheese together until well combined (no need to blend; leaving the curds intact adds great texture to these baked patties).
- Combine all ingredients: Add the shredded cabbage, almond flour, shredded cheese, garlic powder, onion powder, salt, and black pepper to the wet mixture. Stir thoroughly with a wooden spoon until a thick, moldable batter forms.
- Shape the sliders: Scoop out approximately 1/4 cup of the mixture for each slider. Shape them into round, compact patties (about 3 inches wide and 1/2-inch thick) and place them onto the prepared baking sheet, leaving an inch of space between each.
- Bake to crispy perfection: Lightly spray the tops of the sliders with avocado oil. Bake for 12 to 15 minutes, then carefully flip them over. Bake for another 8 to 10 minutes, or until both sides are deeply golden and the edges are beautifully crisp.
- Cool and serve: Let the sliders rest on the baking sheet for 5 minutes to firm up before serving. Enjoy warm on their own, or serve them as a high-protein finger food with your favorite dipping sauce.
Notes
- For extra crispiness, ensure the cabbage is thoroughly dried before mixing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- Serve with sugar-free ketchup, ranch dip, or sriracha mayo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slider
- Calories: 132
- Sugar: 0g
- Sodium: 288mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg