Go Back

Oven-Baked Cabbage Burgers

Enjoy the meaty, cheesy comfort of burgers while swapping buns for cabbage rounds, combining flavors directly on the veggie for an easy, low-carb meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American, Healthy
Servings 4 servings

Ingredients
  

Cabbage and meat

  • 1 small head small head cabbage, trimmed and cut into 1"–1.5" thick rounds Pat rounds dry before oiling.
  • 1 pound ground beef or turkey (substitute ground chicken or a plant-based mince if you prefer) Use 15-20% fat for best flavor.
  • 1 medium onion, finely chopped (red or yellow)
  • 2 cloves garlic, minced
  • 1 teaspoon salt Adjust for dietary needs.
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika Use regular paprika for a milder flavor.
  • 1 tablespoon Worcestershire sauce Use soy sauce for a gluten-free option.
  • 1 large egg, optional Helps bind; leave out for mixed-meat or looser plant-based blends.
  • 1 cup grated cheese (cheddar, Monterey Jack, or a melty vegan cheese) Sprinkle over patties before broiling.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  • Trim any browned outer leaves from the cabbage. Slice the head into 1"–1.5" thick rounds; pat each round dry with a towel.
  • Brush both sides of each cabbage round with olive oil and place them on the lined baking sheet, spaced apart.
  • In a mixing bowl, combine the ground meat, chopped onion, minced garlic, salt, pepper, smoked paprika, Worcestershire sauce, and the egg (if using). Mix briefly.
  • Using about 2–3 tablespoons of the meat mixture, press a loose patty onto the center of each cabbage round, leaving a visible cabbage rim.

Cooking

  • Put the sheet in the preheated oven and bake for 20–25 minutes until meat reaches a safe internal temperature: 160°F (71°C) for ground beef or 165°F (74°C) for ground poultry.
  • Sprinkle about a tablespoon of cheese over each patty and place under the broiler for 1–2 minutes until the cheese melts and bubbles.
  • Let the cabbage burgers rest for 2–3 minutes on the pan, then transfer to plates and serve.

Notes

For best results, do not overmix the meat and keep cabbage rounds dry. Refrigerate leftovers within 2 hours; store in an airtight container for up to 3–4 days.
Keyword Cabbage Burgers, Easy Dinner, Family-Friendly Recipes, Healthy Comfort Food, Low-Carb Meals