Oven-Baked Cabbage Burgers (Printable version)

Tender patties baked atop caramelized cabbage slices for a wholesome, flavorful meal.

# What you 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

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut cabbage into four 1/2-inch thick slices, removing tough core pieces. Arrange 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 incorporated.
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 until patties are cooked through and cabbage is tender.
06 - Sprinkle shredded cheese over each burger. Broil for 3 to 5 minutes until cheese is melted and golden brown.
07 - Remove from oven and serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • You get the satisfaction of a real burger without the carb crash that usually follows, and honestly, your energy stays steady for hours.
  • The cabbage does something magical when it roasts—it caramelizes and sweetens in a way that makes you forget you're not eating bread.
  • It's ready in 40 minutes flat, which means you can go from thinking about dinner to eating it before your favorite show starts.
02 -
  • Don't skip the oil on the cabbage—it's what creates the caramelization that makes this dish work, and without it you'll just have steamed, sad cabbage.
  • If your meat mixture feels too wet, it's usually because the onion is releasing liquid, so let it sit for five minutes before shaping, or add that optional egg to give everything structure.
03 -
  • Let your meat mixture rest for five minutes after mixing and before shaping—it helps everything bind together and creates a more cohesive patty that won't fall apart.
  • The ½-inch thickness on your cabbage slices is crucial because thinner slices collapse and thicker ones won't soften properly in 25 minutes, so use a sharp knife and commit to that measurement.
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