Oven Baked Cabbage Burgers

Oven-baked cabbage burgers are my answer to those nights when I crave a juicy burger but want a lighter twist without the bun. They bring together the comfort of roasted cabbage steaks and all the flavors of a classic burger. Crisp-edged cabbage pairs with savory ground beef, gooey cheese, and a bright tomato topping for a weeknight meal that feels both familiar and new.

The first time I made these burgers was for a family get together and everyone raved about how satisfying and fun they were. Now it is a go-to recipe when I want something hearty but still wholesome.

Ingredients

• Green cabbage: Thick slices give a sturdy base; roasting makes it sweet and tender. Choose a firm head with tight leaves for best slices
• Lean ground beef: Rich and juicy. Select beef with little visible fat for less shrinkage
• Tomato sauce or ketchup: Adds tang and moisture. Try to pick a nutrient-dense sauce without too much sugar
• Shredded cheese: Mozzarella or Monterey Jack for melty texture and mild flavor. Use fresh blocks for best melt if possible
• Salt and black pepper: For balanced seasoning. Freshly ground pepper amps up the aroma
• Red chili pepper flakes: Brings gentle heat
• Grated garlic: For a bold depth of flavor. Use fresh garlic and grate it fine for best taste
• Chopped green onion: Brightens each bite. Look for crisp stalks with vibrant green tops
• Chopped parsley: Gives fresh color and herbal lift. Choose leafy bunches with no yellowing leaves

Step-by-Step Instructions

Prepare the Cabbage Slices:

Place cabbage slices on a large baking sheet lined with parchment. Brush both sides with olive oil and sprinkle lightly with salt and pepper. This ensures the cabbage softens and caramelizes in the oven

Roast the Cabbage:

Bake the slices in a preheated oven at 400ºF or 200ºC for ten minutes. Look for slightly tender leaves with a hint of browning at the edges

Mix the Burger Patties:

In a mixing bowl combine the beef, garlic, green onion, parsley, red chili flakes, half the shredded cheese, plus salt and pepper. Blend thoroughly with your hands until the seasonings are evenly distributed

Shape and Assemble:

Form the beef mixture into four patties equal in size. Place one patty on each roasted cabbage round. Spoon tomato sauce or ketchup over the patties and top with the remaining shredded cheese

Bake to Perfection:

Return the tray to the oven and bake for ten to twelve minutes. The burgers are ready when the cheese is bubbly and golden and the beef is fully cooked inside

Serve Hot:

Remove gently with a spatula and plate the cabbage burgers while they are hot for the best melty texture

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Cheese is my favorite part of these burgers because as it bakes it gets irresistibly gooey and holds everything together. My kids always try to sneak the cheesiest slice right off the tray and those browned bits are little bites of happiness.

How To Store Leftovers

Store cooked cabbage burgers in a tightly sealed container in the fridge for up to three days. Place parchment between layers so the cheese does not stick. Reheat under the broiler or in a hot oven until warmed through and edges crisp again. Freezing is possible but the cabbage may get softer once thawed.

Ingredient Swaps

You can swap the ground beef for turkey or chicken to lighten things up or use a plant-based mince for a vegetarian version. Any melting cheese will work; feel free to use pepper Jack or smoked provolone for a different twist. If you are out of fresh parsley, dried parsley or another chopped herb like basil will still boost the flavor.

Serving Suggestions

Serve these burgers just as they are or stack them with thin slices of tomato or avocado for extra color and freshness. I like to drizzle with a little extra tomato sauce right before serving. Pair with a crisp salad or roasted potatoes for a satisfying meal.

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Baking cabbage with hearty toppings has roots in old European country kitchens where resourceful cooks stretched simple ingredients into filling meals. This dish is a nod to tradition but with playful spins from modern burger flavors. It is proof simple vegetables can anchor the main event.

Frequently Asked Questions

→ Can I use a different meat for the patties?

Yes, ground turkey or chicken can be substituted for beef for a lighter option.

→ How do I keep the cabbage from getting soggy?

Roasting the cabbage briefly before baking helps maintain a firm texture and prevents sogginess.

→ What types of cheese work best?

Melty cheeses like mozzarella or Monterey Jack are ideal, but cheddar also brings great flavor.

→ Can this meal be prepared ahead?

You can assemble the layers in advance, refrigerate, and bake just before serving for convenience.

→ Is this dish suitable for low-carb diets?

Yes, the cabbage slices replace traditional buns, making this meal a tasty low-carb alternative.