If you’d told me a year ago that cabbage would be the secret to one of my favorite “burger” dinners, I would’ve laughed. But these Oven-Baked Cabbage Burgers? Game-changer. They’re hearty, cheesy, and full of flavor without a traditional bun in sight. Instead of bread, thick slices of roasted cabbage act as a base, soaking up all the juicy goodness from the beef and sauce while holding their own with a satisfying bite.
I started making these when I was looking for lower-carb dinner options that didn’t feel like I was missing out. This recipe delivers all the comfort of a cheeseburger—with less mess and more veggies in every bite. It’s quick to prep, super customizable, and perfect for a weeknight meal when you want something hearty but wholesome.
Let me walk you through how I make them and why I think you’ll fall in love with this clever little twist on burgers too.
Why These Cabbage Burgers Work
There’s so much going on with this recipe, and every piece plays a part. Here’s why it works so well:
- Cabbage stands up to heat: Roasting cabbage gives it this nutty, slightly sweet flavor that balances the savory beef. It also holds up structurally, making it the perfect “base bun.”
- The burger patties are packed with flavor: No bland beef here—these are loaded with garlic, fresh herbs, and a little chili heat.
- The tomato and cheese topping adds comfort food vibes: Like a cross between a burger and a meatloaf melt.
- It’s a full meal in one pan: Minimal cleanup, minimal prep, and maximum satisfaction.
Ingredients You’ll Need
(Serves 4 | Prep Time: 15 mins | Cook Time: 30 mins)
- 1 head green cabbage, sliced into 1-inch thick rounds (you’ll get 4–5 slices)
- 1 lb lean ground beef
- 1/2 cup tomato sauce or ketchup
- 1/2 cup shredded cheese (mozzarella, Monterey Jack, or a blend), divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes (optional, but I love the kick)
- 1 teaspoon grated garlic (or 2 small cloves, minced)
- 1/2 cup chopped green onion
- 1/2 cup chopped parsley
- Olive oil for brushing
How I Make Oven-Baked Cabbage Burgers (Step-by-Step)
1. Roast the Cabbage Slices
I preheat my oven to 400°F and line a baking sheet with parchment paper or foil. Then I arrange the cabbage slices in a single layer. A quick brush of olive oil and a sprinkle of salt and pepper is all they need.
They go in the oven for about 15 minutes to soften slightly. This gives them a head start before we load them up.
Pro tip: Try not to cut the cabbage slices too thin—1 inch is perfect to keep them sturdy under the toppings.
2. Mix the Burger Patties
While the cabbage roasts, I mix the ground beef in a large bowl with garlic, green onion, parsley, red pepper flakes, half the cheese, salt, and black pepper. I mix gently (over-mixing can make the patties tough), then form four even patties.
These aren’t huge, bun-sized burgers—they’re more like hearty meat medallions that sit comfortably on the cabbage slices.
3. Layer It Up
Once the cabbage comes out of the oven, I spread about a tablespoon of tomato sauce or ketchup onto each slice. It adds moisture and a tangy layer of flavor that’s classic burger comfort.
Next, I place a beef patty right on top of each sauced cabbage round. Then I finish it off with a sprinkle of the remaining cheese. I’m generous here—melted cheese is the crown of this dish.
4. Bake Until Bubbly and Golden
The whole tray goes back in the oven for another 15–20 minutes. By then, the cheese is melted and golden, and the patties are cooked through (I aim for 160°F internal temp if I’m using a thermometer).
The cabbage finishes roasting beneath, soaking up all that beefy, cheesy goodness. It holds its shape, but it’s tender enough to cut with a fork.
5. Serve and Devour
I usually serve these hot straight from the oven. They’re rich, satisfying, and perfect with a side of something fresh to balance the hearty flavors.
What I Serve With Them
These cabbage burgers are basically a meal on their own, but if I’m going all out, here’s what I’ll add:
- Simple green salad with lemon vinaigrette
- Roasted sweet potato wedges for a pop of color and a sweet contrast
- Dill pickles or sauerkraut for that extra tang
- Yogurt or ranch drizzle for dipping (especially if you lean spicy with the chili flakes)
Variations I’ve Tried
- Make it vegetarian: Swap the beef for a plant-based ground or a seasoned lentil-mushroom mix.
- Add more spice: A few dashes of hot sauce or a pinch of cayenne takes the heat up a notch.
- Cheese it your way: Pepper jack for a kick, cheddar for classic burger vibes, or vegan shreds if you’re dairy-free.
- Try a different base: Thick zucchini or eggplant slices work, too, though cabbage is still my favorite.
FAQs From My Kitchen to Yours
Q: Can I make these ahead of time?
A: Yes! I prep the patties and slice the cabbage ahead, then assemble and bake when I’m ready. Leftovers reheat well, too—just pop them in a 350°F oven for 10–15 minutes.
Q: What kind of cabbage works best?
A: Green cabbage is sturdy and sweetens nicely in the oven. Savoy is a softer alternative, but it’s more delicate and can break apart.
Q: How do I know when the patties are done?
A: I check that the internal temp hits 160°F or that they’re no longer pink in the center. The cheese should be melted and bubbling, too.
Q: Can I add breadcrumbs or an egg to the meat mixture?
A: You can, but I usually skip them for a simpler, juicier patty. If you want more structure or are stretching the meat, a few tablespoons of breadcrumbs and one beaten egg will do the trick.
Final Thoughts
These oven-baked cabbage burgers are one of those meals that started out as an experiment and ended up in regular rotation. They’re bold, filling, and seriously satisfying—without the bun, without the fuss, and with way more veggies than your average burger night.
If you’ve got a head of cabbage and a pound of beef, you’re already halfway there. Whether you’re cutting carbs, avoiding gluten, or just in the mood for something a little different, this recipe has your back. Give it a try and tell me it doesn’t become one of your new weeknight favorites.
These Oven-Baked Cabbage Burgers Are My Low-Carb Weeknight Obsession
Ingredients
- 1 lb lean ground beef
- 2 cups tomato sauce or ketchup
- 2 cups shredded cheese (mozzarella)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons red chili flakes (optional)
- 1 teaspoon grated garlic (or 2 small cloves)
- 2 cups chopped green onion
- 2 cups chopped parsley
- 1 large head of cabbage (for burger buns)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the cabbage into thick slices to form 'buns'.
- In a mixing bowl, combine the ground beef, tomato sauce, shredded cheese, salt, pepper, red chili flakes, garlic, green onion, and parsley.
- Place the cabbage slices on a baking sheet lined with parchment paper.
- Scoop the beef mixture onto the cabbage slices, forming patties.
- Bake in the preheated oven for about 30 minutes, or until the beef is cooked through and the cheese is bubbly.
- Remove from the oven and let cool for a few minutes before serving.
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