Healthy Oven Baked Cabbage Burgers

These ovenbaked cabbage burgers provide a delicious twist on traditional burgers by using cabbage rounds instead of buns for a lowcarb, nutritious option that is both hearty and flavorful. Perfect for a wholesome dinner, this recipe blends juicy beef or turkey patties with tender cabbage, topped with melted cheese for a comforting meal that feels indulgent without the extra carbs.

When I first baked these burgers, I was surprised at how the cabbage stood up to baking and gave a fresh twist to the usual sandwich. Now it’s my go to when I want something comforting but light.

Ingredients

• One small head of cabbage: cut into thick halfinch slices offers a crunchy, lowcarb alternative to buns, use firm and fresh cabbage to hold its shape well
• One and a half pounds of ground beef or turkey: choose freshly ground for better texture and flavor, turkey tends to be leaner
• One small onion finely chopped: adds sweetness and moisture to bind the patties naturally
• Two cloves garlic minced: gives the patties a punch of savory aroma
• One teaspoon salt: essential for seasoning that brings out flavors
• Half teaspoon black pepper: for a subtle heat and depth
• One teaspoon smoked paprika: adds a smoky background note, seek out Spanish smoked paprika if available for best taste
• One teaspoon Worcestershire sauce: enhances umami and balances richness
• Half cup shredded cheese like cheddar or mozzarella: opt for good melting quality cheese, sharp cheddar brings bold flavor while mozzarella is mild and gooey
• Two tablespoons olive oil: used to brush cabbage for roasting, pick extra virgin for health and flavor
• One egg optional: helpful especially with turkey for better binding and tender texture

Instructions

Set the Oven:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it reaches the optimal temperature for even cooking. A properly heated oven ensures the meat cooks through without drying out and the cabbage softens just enough without getting mushy.

Prepare the Cabbage:

Cut a small head of cabbage into slices about half an inch thick. This thickness is key to holding the patty without falling apart. Brush both sides of each slice lightly with olive oil to encourage roasting and golden edges. Arrange them spaced out on a baking sheet lined with parchment or foil for easy cleanup.

Mix the Meat:

In a large bowl, combine the ground meat with finely chopped onion, minced garlic, salt, black pepper, smoked paprika and Worcestershire sauce. If using, crack in the egg to help bind everything together and keep the patties moist. Mix thoroughly with your hands or a sturdy spoon until the mixture feels cohesive but not overworked.

Form the Patties:

Shape the meat mixture gently into patties roughly the size of the cabbage rounds. Place each patty right on top of a cabbage slice and press lightly so it adheres evenly. This layering lets the cabbage act as a base that soaks up flavor and supports the patty as it bakes.

Bake the Burgers:

Transfer the baking sheet to the preheated oven and bake for 25 minutes. During this time the patties will cook through and the cabbage rounds will soften and caramelize a bit yet maintain structure. Keep an eye so the edges dont char.

Add Cheese and Broil:

Remove the pan and sprinkle the shredded cheese evenly over each cooked patty. Switch the oven to broil and place the pan back in for 3 to 5 minutes until the cheese melts and bubbles into a golden crust. This final step adds luscious richness to every bite.

Serve and Garnish:

Optionally finish with fresh parsley for color and a fresh note. These burgers pair well with sour cream, mustard, or your favorite dipping sauce. Serve hot and enjoy a healthy, comforting meal.

I especially love how the smoked paprika enhances the flavor of the patties, giving them a subtle smoky depth that keeps each bite interesting. Last winter my family gathered around the table, and these burgers became the star of a cozy evening, everyone asking for seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To maintain the cabbages texture, reheat uncovered in a toaster oven or conventional oven rather than the microwave. These burgers also freeze beautifully if you want to make ahead meals just wrap tightly and defrost in the fridge overnight before reheating.

Ingredient Substitutions

Ground chicken can be used instead of beef or turkey, but add an egg for better binding as it is leaner. In place of smoked paprika, a dash of chipotle powder offers a different smoky heat profile. Try swapping shredded cheese for a dairy free alternative to keep it vegan friendly and still delicious.

Serving Suggestions

Serve with a crisp green salad or roasted root vegetables for a balanced dinner. Add a dollop of avocado cream or your favorite salsa on top to elevate the flavor. Pair with a side of steamed broccoli or cauliflower rice for a complete lowcarb plate.

These ovenbaked cabbage burgers are a healthy, satisfying meal that comes together quickly. Serve hot and enjoy.

Common Questions About Recipes

→ What type of meat works best for these burgers?

Ground beef or turkey are ideal choices, with turkey benefiting from an added egg for better binding.

→ How should the cabbage be prepared for baking?

Slice the cabbage into thick rounds about ½ inch thick and brush both sides with olive oil before baking.

→ Can I make these burgers gluten-free?

Yes, the ingredients used are naturally gluten-free, making this dish suitable for gluten-free diets.

→ What is the purpose of broiling the burgers after baking?

Broiling melts and browns the shredded cheese topping to create a deliciously golden and melty finish.

→ Are there tips to make slicing cabbage easier?

Chilling the cabbage in the fridge for about 30 minutes helps firm it up, making slicing simpler.

→ What seasoning enhances the flavor of the patties?

A combination of smoked paprika, garlic, onion, salt, pepper, and Worcestershire sauce adds depth and savoriness.