Description
Oven-Baked Cabbage Burgers are a delicious and healthier twist on the classic burger. Instead of bread buns, tender roasted cabbage slices cradle a juicy, well-seasoned beef (or chicken/turkey) patty, topped with melted cheese and your favorite burger fixings. This recipe is hearty, low-carb, gluten-free, and full of flavor—perfect for anyone looking for a wholesome comfort meal.
Ingredients for Oven-Baked Cabbage Burgers
1 medium head of green cabbage (cut into thick rounds, 1–1.5 inches)
1 lb (450g) ground beef (or turkey/chicken/lamb)
1 small onion, finely diced
2 cloves garlic, minced
1 egg (to bind)
½ cup breadcrumbs or almond flour (optional, depending on diet)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried oregano or thyme
2 tbsp olive oil
4 slices cheese (cheddar, Swiss, or mozzarella)
Burger toppings: lettuce, tomato, pickles, mustard, ketchup, etc.
Instructions
Prepare the Cabbage:
Preheat oven to 400°F (200°C).
Slice cabbage into thick rounds (1–1.5 inches).
Brush both sides lightly with olive oil, season with salt and pepper, and place on a lined baking sheet.
Roast the Cabbage:
Bake for 15–20 minutes, flipping halfway through, until tender and slightly caramelized.
Prepare Burger Patties:
In a mixing bowl, combine ground meat, onion, garlic, egg, breadcrumbs (or almond flour), paprika, oregano, salt, and pepper.
Form into 4 patties.
Cook Patties:
Heat a skillet with a little olive oil. Cook patties for 4–5 minutes per side until cooked through.
Place cheese slices on top of each patty to melt.
Assemble Burgers:
Place one roasted cabbage round on a plate, top with a burger patty and desired toppings, then cap with another cabbage round.
Serve hot with a side salad or baked sweet potato fries.
Notes
For extra flavor, brush cabbage with garlic butter before roasting.
Can be made fully keto by skipping breadcrumbs and using almond flour or flaxseed meal.
Works with chicken, turkey, or even plant-based patties.
Can meal-prep roasted cabbage in advance.
Tips
Slice cabbage evenly to ensure even roasting.
Don’t overcrowd the baking tray—space allows caramelization.
For crispier “buns,” broil the cabbage slices for 2–3 minutes after roasting.
If you want a lighter version, grill the patties instead of pan-frying.
Servings
Makes 4 cabbage burgers (serves 4 people).
Nutritional Info (per serving, approx.)
Calories: 320
Protein: 24g
Fat: 20g
Carbohydrates: 10g
Fiber: 4g
Net Carbs: 6g
(Values may vary based on toppings and choice of meat.)
Health Benefits
Low-carb & gluten-free: Perfect for keto or gluten-sensitive diets.
Rich in fiber: Cabbage aids digestion and satiety.
High protein: Builds muscle and keeps you full longer.
Nutrient-dense: Cabbage provides vitamin C, K, and antioxidants.
Q & A
Q1: Can I make these vegetarian?
Yes! Use a black bean or lentil patty and follow the same method.
Q2: How do I keep the cabbage from falling apart?
Cut thick slices and roast until just tender—not too soft. A spatula helps lift them.
Q3: Can I meal-prep these burgers?
Yes! Roast cabbage ahead of time and store in the fridge. Reheat and assemble with fresh patties.
Q4: Can I freeze them?
You can freeze cooked patties, but roast cabbage fresh for best texture.
Q5: What sides go best with cabbage burgers?
Try baked sweet potato fries, coleslaw, or a light cucumber salad.
