Oven-Baked Cabbage Burgers (Print View)

Juicy patties baked atop caramelized cabbage slices create a savory low-carb meal with smoky and savory spices.

# What You’ll Need:

→ Cabbage Base

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

→ 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

→ Toppings

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

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Cut cabbage into four 1/2-inch thick 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 without overmixing.
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 if desired and broil for 3 to 5 minutes until cheese is melted and golden.
07 - Remove from oven and serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • Swaps bread for crispy caramelized cabbage, which means you get all the satisfaction without feeling like you're missing out.
  • The whole thing comes together in under 40 minutes, and most of that is hands-off oven time while you actually relax.
  • Works for nearly any diet preference since you can use beef, turkey, chicken, or plant-based ground meat without changing anything else.
02 -
  • Don't slice your cabbage too thin or it'll turn to mush before the burger cooks through—thick slices are your structural foundation here.
  • Brush that olive oil on both sides of the cabbage, not just the top, or you'll end up with a sticky bottom that sticks to the pan.
03 -
  • Room-temperature meat mixes more evenly and cooks more consistently than cold meat straight from the fridge.
  • If your cabbage slices keep falling apart when you try to move them, let the baking sheet cool slightly before removing them, and use a thin spatula to slide under the whole thing at once.
Go Back