Oven-Baked Cabbage Burgers (Printable Version)

Savory meat patties roasted on tender cabbage slices for a healthy, low-carb twist on a classic favorite.

# 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 for binding

→ Toppings

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

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut cabbage into four thick 1/2-inch slices, removing tough core pieces. Lay slices flat on prepared baking sheet and brush both sides generously with olive oil.
03 - Combine ground meat, chopped onion, minced garlic, salt, black pepper, smoked paprika, Worcestershire sauce, and egg if using in a large mixing bowl. Mix until well combined.
04 - Divide meat mixture into four equal portions. Shape each portion 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 using. Broil for 3 to 5 minutes until cheese is melted and golden.
07 - Serve hot, garnished with fresh parsley if desired.

# Additional Tips::

01 -
  • You get the full burger experience without the carb crash that usually follows.
  • The caramelized cabbage is genuinely delicious, not a sad substitution.
  • They come together in under an hour, making weeknight dinners feel less stressful.
  • One recipe works for meat lovers, vegetarians, and anyone experimenting with low-carb eating.
02 -
  • Don't skip the parchment paper or brush the cabbage with enough oil—the whole thing will stick to the pan and fall apart, which I learned the hard way the first time.
  • The egg is actually important if your meat is lean; it acts like glue that holds the patty together during the moisture loss that happens in the oven.
  • Thick cabbage slices are non-negotiable; thin slices turn to mush and can't support the meat patty properly.
03 -
  • Brush the cabbage generously with oil before it goes in the oven—it needs that fat to caramelize properly and develop those sweet, nutty flavors.
  • Mix the meat gently and don't overwork it; the goal is just to distribute seasonings evenly, not to develop gluten or compress the meat into a dense brick.
  • If you're making these for a group, prep the cabbage slices and meat mixture ahead of time, then assemble and bake right before serving.
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