Oven Baked Cabbage Burgers (Print)

Juicy patties atop tender cabbage slices for a healthy, low-carb dish ready in 40 minutes.

# Components:

→ Cabbage Base

01 - 1 small head cabbage, cut into four thick 1/2-inch slices
02 - 2 tablespoons olive oil for brushing

→ Meat Mixture

03 - 1 pound ground beef, turkey, chicken, or plant-based alternative
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 teaspoon salt
07 - 1 teaspoon black pepper
08 - 1 teaspoon smoked paprika
09 - 1 tablespoon Worcestershire sauce
10 - 1 large egg, optional for binding

→ Toppings

11 - 1 cup shredded cheddar, mozzarella, or cheese of choice
12 - Fresh parsley, chopped, for garnish

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut cabbage into four thick 1/2-inch slices, removing any tough core pieces. Lay slices flat on prepared baking sheet and brush both sides generously with olive oil.
03 - In a large mixing bowl, combine ground meat, chopped onion, minced garlic, salt, black pepper, smoked paprika, Worcestershire sauce, and egg if using. Mix until well combined.
04 - Divide meat mixture into four equal portions. Shape each into a patty and place directly on top of each cabbage slice.
05 - Bake in preheated oven for 25 minutes, or until patties are cooked through and cabbage is tender.
06 - Sprinkle shredded cheese over each burger. Broil for 3 to 5 minutes, until cheese is melted and golden. Optional step.
07 - Transfer burgers to serving plates and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • You get that satisfying burger experience without the carb crash afterward, which honestly changes everything about how you feel for the rest of your day.
  • The caramelized cabbage adds this unexpected sweetness that makes you question why burgers even need bread in the first place.
  • It comes together in under 45 minutes from start to finish, making weeknight dinners feel less like a chore.
02 -
  • If your cabbage slices are too thin they'll turn to mush, so that half-inch thickness isn't a suggestion, it's your insurance policy.
  • Don't skip brushing the cabbage with oil because that's literally what transforms it from raw and bitter to sweet and caramelized.
03 -
  • Use your hands to mix the meat mixture and you'll actually be able to feel when everything is combined properly, instead of overworking it with utensils.
  • If you're broiling cheese, keep the oven door cracked open so you can see exactly when it goes from melted to burnt, because that window is about two minutes.
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