Oven-Baked Cabbage Burgers

Oven-Baked Cabbage Burgers are a fantastic low-carb twist on traditional burgers, giving you a healthy and satisfying meal without the bread. Perfect for busy weeknights, they come together quickly and bring a fresh, flavorful way to enjoy a classic favorite with less guilt and more nutrients.

I first tried these when I was cutting down on carbs and immediately fell in love with how the cabbage adds a subtle crunch and lightness. Now they’ve become a regular request in my household.

Ingredients

• Small head of cabbage: sliced thickly to serve as a sturdy, low-carb bun alternative
• Olive oil: for brushing on the cabbage slices to enhance flavor and promote browning
• Ground beef, turkey, chicken, or plant-based protein: to fit your dietary preference and keep it juicy
• Medium onion: finely chopped to add sweetness and depth to the meat mixture
• Garlic: minced for a fragrant boost in every bite
• Salt: to season and bring out the flavors
• Black pepper: for a gentle kick and warmth
• Smoked paprika: adds a smoky depth that mimics the charred flavor of outdoor grilling, opt for quality Spanish smoked paprika if possible
• Worcestershire sauce: for an umami boost and rich complexity
• Egg: used optionally to bind the meat mixture so the patties hold together well
• Cheese: for sprinkling on top, melting into a golden crust if you like an extra layer of indulgence

Step-by-Step Instructions

Slicing and prepping the cabbage:

Cut a small head of cabbage into thick half-inch slices. Brush both sides generously with olive oil to help them roast beautifully and develop a slight crisp on the edges.

Mixing the meat filling:

In a large bowl, combine ground meat (or plant-based alternative), finely chopped onion, minced garlic, smoked paprika, Worcestershire sauce, salt, and black pepper. Mix thoroughly to blend all the flavors. If you want a firmer texture in your patties, add a large egg as a binder.

Forming the burgers:

Shape the meat mixture into patties that fit comfortably on top of the cabbage slices. Place each patty directly on the prepared cabbage.

Baking the burgers:

Place the cabbage slices with patties on a baking sheet and bake in a preheated oven at 375 degrees Fahrenheit or 190 degrees Celsius for about 25 minutes. The meat should be fully cooked and the cabbage softened but still holding its shape.

Finishing with cheese under the broiler:

If you like cheese, sprinkle it generously over each burger and pop them under the broiler for an additional 3 to 5 minutes until the cheese melts and turns golden brown.

Serving your cabbage burgers:

Serve warm, and consider garnishing with fresh parsley for a pop of color and freshness. These burgers pair well with a crisp salad or roasted vegetables.

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My favorite part about this recipe is the cabbage acting like the bun; it adds a unique texture and lightness that's surprisingly satisfying, plus it became a fun way to introduce more vegetables at the dinner table during family meals.

Storage Tips

These burgers store well in the refrigerator for up to three days. Keep them in an airtight container to maintain moisture in the cabbage and prevent the meat from drying out. When reheating, use an oven or toaster oven to keep the cabbage from getting soggy.

Ingredient Substitutions

Try ground chicken or a plant-based ground option if you prefer poultry or a vegetarian version. If you do not have Worcestershire sauce on hand, a splash of soy sauce or balsamic vinegar can add a similar umami depth. For cheese alternatives, feel free to use mozzarella, cheddar, or a dairy-free cheese that melts well.

Serving Suggestions

Serve these cabbage burgers with a side of sweet potato fries or a fresh mixed greens salad dressed with lemon vinaigrette. Add avocado slices or a smear of mustard for extra flavor without adding carbs. For a spicy kick, top with pickled jalapeños or a drizzle of hot sauce.

Cultural Context

Cabbage burgers are a clever embodiment of modern healthy eating trends where traditional foods are reimagined to fit dietary needs like low-carb or keto. Cabbage has long been a staple in many cuisines due to its versatility, affordability, and nutrition, making it a perfect partner to protein in this recipe.

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Frequently Asked Questions

→ Can I use different types of ground meat?

Yes, you can substitute beef with turkey, chicken, or plant-based ground options to suit your dietary preferences.

→ How thick should the cabbage slices be?

Slice the cabbage into thick ½-inch pieces to ensure they hold shape and cook evenly during baking.

→ Is the egg necessary in the meat mixture?

The egg acts as a binder to keep the patties together but can be omitted if desired or replaced with other binding agents.

→ What temperature should the oven be preheated to?

Preheat the oven to 375°F (190°C) for optimal cooking of the cabbage and meat patties.

→ Can I add cheese on top of the patties?

Yes, cheese can be sprinkled on the patties and broiled for 3-5 minutes until melted and golden.

→ What seasoning gives the patties a smoky flavor?

Smoked paprika is used in the meat mixture to add a subtle smoky and slightly sweet taste.