Savory Beef & Cabbage Patties

When comfort food calls, these Savory Beef & Cabbage Patties paired with Creamy Mashed Potatoes answer with a resounding “yes!” Ground beef is seasoned, mixed with grated onion and cabbage for moisture and nutrition, then shaped into large patties and baked until juicy. A decadent layer of cheddar-mayonnaise mixture melts atop each patty for gooey, golden perfection. Complementing the patties, the mashed potatoes are boiled until tender, then enriched with butter and milk for a dreamy, velvety side. In under 90 minutes (including prep and bake times), you’ll have a hearty, family-friendly meal that’s both satisfying and balanced.

Why You’ll Love This Meal

• One-Pan Patties: No frying required—bake the patties on a sheet pan.

• Veggie Boost: Shredded onion and cabbage add moisture, flavor, and fiber.

• Cheesy Finish: A quick cheddar-mayo topping delivers restaurant-style richness.

• Simple Sides: Creamy mashed potatoes made from basic pantry staples.

• Make-Ahead Friendly: Potato prep overlaps with patties baking—efficient timing.

• Customizable: Swap cheddar for Gruyère, or add spices to suit your taste.

Total Time & Yield

• Yield: Serves 4–6

• Prep Time: 20 minutes

• Cook Time: Patties 35+7 minutes; potatoes 17 minutes; assembly 5 minutes

• Total Time: Approximately 75–85 minutes

Ingredients

For the Beef & Cabbage Patties

• 450 g (1 lb) ground beef (80/20 lean-to-fat for juiciness)

• 1 large egg (binding agent)

• 1 small onion, finely grated (use the finest holes of a box grater)

• 110 g (½ lb) cabbage, finely shredded

• ½ tsp garlic powder

• ½ tsp smoked paprika

• Salt and freshly ground black pepper, to taste

• 2 tbsp mayonnaise

• 170 g (6 oz) cheddar or Gruyère cheese, grated

• Beef tallow, butter, or olive oil, for greasing the pan

For the Creamy Mashed Potatoes

• 1 kg (2 lb) potatoes, peeled and cut into chunks

• 1 tbsp salt, for boiling water

• 2 tbsp butter

• 80 ml (⅓ cup) milk, warmed

• Salt, to taste

Equipment

• Large mixing bowl

• Box grater

• Baking tray (rimmed sheet pan)

• Parchment paper or foil (optional)

• Saucepan with lid

• Potato masher or fork

• Whisk or fork

• Mixing spoon and spatula

Method

1. Preheat and Prep

1. Preheat your oven to 190 °C (375 °F) for the patties.

2. Grease a rimmed baking tray lightly with beef tallow, butter, or a drizzle of olive oil. Line with parchment or foil for easy cleanup if desired.

2. Mix the Patty Base

1. Combine ground beef and egg in a large bowl.

2. Grate the onion directly over the bowl, catching both shreds and juice. Onion juice keeps patties moist and helps bind.

3. Season with ½ tsp garlic powder, ½ tsp smoked paprika, salt, and pepper.

4. Shred cabbage finely and add to the bowl. The cabbage adds crunch, nutrition, and prevents the patties from becoming dense.

5. Mix thoroughly—use your hands, a spoon, or spatula—to integrate all ingredients into a uniform mixture.

3. Shape & Bake the Patties

1. Divide the mixture into 6 even portions (about tennis-ball size).

2. Form each portion into a round patty, flattening slightly so they cook evenly.

3. Arrange patties on the greased tray, spacing them evenly.

4. Cover loosely with foil or a vented lid to trap steam, preventing the tops from drying out.

5. Bake 35 minutes, until patties are cooked through (internal temperature 70 °C/160 °F) and juices run clear.

4. Prepare the Cheddar-Mayonnaise Topping

1. In a small bowl, mix 2 tbsp mayonnaise with 170 g grated cheddar or Gruyère.

2. After the initial 35 min bake, remove the foil and top each patty with a spoonful of the cheese mixture.

3. Return to oven, uncovered, for an additional 5–7 minutes, until cheese is melted and golden.

5. Simultaneous: Cook the Mashed Potatoes

1. Place potato chunks in a large saucepan; cover with cold water by 2 cm and stir in 1 tbsp salt.

2. Bring to a boil over high heat.

3. Reduce to a gentle simmer and cook 17 minutes, or until potatoes are very soft when pierced.

4. Drain well in a colander. Return potatoes to the still-warm pot.

5. Add 2 tbsp butter and a generous pinch of salt. Mashing immediately with a potato masher or fork incorporates the butter for flavor.

6. Pour in 80 ml warm milk and mash until smooth and creamy. Taste and adjust salt.

Tips for Perfect Patties & Mash

• Hands vs. Gloves: Both work; bare hands better gauge consistency, gloves keep cleanup easy.

• Prevent Dryness: Don’t overmix meat—mix just until combined to avoid tough patties.

• Cabbage Prep: Squeeze excess moisture from shredded cabbage if it seems watery.

• Cheese Choice: Sharp cheddar provides tang; Gruyère offers nuttiness. A blend works beautifully.

• Potato Varieties: Yukon Gold or russet potatoes mash best—stashiness vs. creaminess.

• Make-Ahead: Patties can be shaped and refrigerated (covered) up to 2 hours in advance. The topping can sit in the fridge, too.

Variations & Add-Ins

• Spicy Twist: Add ½ tsp chili flakes or chopped jalapeño to the beef mix.

• Herb Infusion: Stir in 1 Tbsp chopped parsley, thyme, or chives for freshness.

• Vegetarian Option: Substitute beef with cooked lentils or chopped mushrooms for veggie patties.

• Mashed Potato Upgrade: Fold in roasted garlic, cream cheese, or grated Parmesan for extra richness.

• Global Flavors: Swap smoked paprika and garlic powder for curry powder and cumin for an Indian-inspired version; top patties with a yogurt-mint sauce.

Serving Suggestions

• Family Meal: Arrange patties alongside mashed potatoes with steamed green beans or a crisp garden salad.

• Gravy Option: Spoon hot gravy or mushroom sauce over patties and potatoes for a classic comfort dish.

• Burger Style: Serve patties on buns with lettuce and tomato—use mashed potato as a side dip for fries.

• Party Appetizer: Shape patties smaller (2–3 Tbsp each), top with cheese, and nibble as finger food.

Nutritional Snapshot (per serving, approx.)

• Calories: 550 kcal

• Protein: 28 g

• Carbs: 45 g

• Fat: 28 g (Saturated: 12 g)

• Fiber: 4 g

• Sodium: 650 mg

Frequently Asked Questions

1. Can I pan-fry the patties instead of baking?
   Yes—sear in a skillet 4 min per side, then finish in a 190 °C oven for 10 min.

2. Why grate the onion?
   Grated onion disperses flavor, keeps patties moist, and dissolves into the meat mixture.

3. Is the cabbage mandatory?
   It adds moisture and texture; omit or replace with shredded carrot or zucchini (squeeze dry).

4. How do I store leftovers?
   Refrigerate patties and mashed potatoes separately for up to 3 days; reheat in a low oven.

5. Can I freeze the patties?
   Yes—freeze unbaked patties on a tray until firm, then bag. Bake from frozen, adding 5 min.

6. What if my potatoes are lumpy?
   Warm milk and heavy mashing will smooth them; use a ricer for the fluffiest mash.

7. My cheese topping didn’t melt evenly. Tips?
   Ensure even layering on cold patties; return under broiler for 1–2 min, watching closely.

8. Can I make smaller patties?
   Absolutely—adjust bake time to 25–30 min, then top and broil as directed.

9. What cut of beef is best?
   80/20 ground chuck balances flavor and moisture; leaner blends may dry out.

10. Any vegetarian twist for the mash?
    Swap butter and milk for olive oil and vegetable broth, then mash for a lighter side.

Conclusion

This Savory Beef & Cabbage Patties with Cheddar-Mayonnaise Topping alongside Creamy Mashed Potatoes is the ultimate comfort meal that’s easy enough for a busy weeknight yet special enough for company. Balanced flavors, simple prep, and minimal cleanup make it a go-to recipe when you want hearty satisfaction without fuss. Give it a try tonight—and let every bite prove that homemade comfort food doesn’t have to be complicated!