Oven-Baked Cabbage Burgers (Printable Version)

Savory patties baked atop caramelized cabbage slices with smoked paprika and melted cheese for a wholesome 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 cheese, cheddar or mozzarella
12 - Fresh parsley, chopped, for garnish

# Steps:

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. Lay 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 combined without overworking.
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, or until patties are cooked through and cabbage is tender.
06 - Sprinkle shredded cheese over each burger and broil for 3 to 5 minutes, until cheese is melted and golden.
07 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • You get that satisfying burger experience without the bread crash that leaves you sluggish by 3 PM.
  • The caramelized cabbage adds a subtle sweetness and texture that makes your taste buds do a double take.
  • It comes together in less time than it takes to go through a drive-through, and you feel genuinely proud of what you made.
02 -
  • The cabbage slices are sturdy enough to hold up the meat if they're thick enough, but if you cut them thin, they'll wilt and your burger will slip sideways; I learned this the hard way and ended up with meat sliding into the pan.
  • Don't skip brushing both sides of the cabbage with oil; one of my early attempts had the bottom side stay pale and steamed instead of caramelizing, and the whole thing tasted completely different.
03 -
  • Shape your patties slightly smaller than the cabbage slice so they sit stable and cook evenly; a patty that overhangs will cook unevenly and fall off.
  • If your cabbage keeps sliding on the baking sheet, crumple a little piece of parchment under it to create traction; it sounds silly but it genuinely helps.
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