I enjoy how these burgers are simple to make yet packed with flavor. The smoked paprika and Worcestershire sauce give the meat a deep, savory taste.
I love that the cabbage slices replace traditional buns, adding a healthy, low-carb element that still holds the patties beautifully.
The option to sprinkle cheese and broil briefly adds a melty, indulgent touch without extra effort.
This recipe is versatile—I can use ground beef, turkey, chicken, or even plant-based alternatives to suit my preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 Small Head Cabbage, Cut Into Thick Slices 2 Tablespoons Olive Oil 1 Pound Ground Beef Or Turkey (Or Ground Chicken/Plant-Based Options) 1 Medium Onion, Finely Chopped 2 Cloves Garlic, Minced 1 Teaspoon Salt 1 Teaspoon Black Pepper 1 Teaspoon Smoked Paprika 1 Tablespoon Worcestershire Sauce 1 Large Egg (Optional, For Binding) 1 Cup Cheese, For Sprinkling On Top
Directions
I begin by preheating the oven to 375°F (190°C).
I slice the cabbage into thick ½-inch slices and brush both sides generously with olive oil. This ensures they roast evenly and remain tender.
In a large mixing bowl, I combine the ground meat with onion, garlic, smoked paprika, Worcestershire sauce, salt, and black pepper. I add the egg if I want extra binding, then mix until everything is evenly incorporated.
I form the meat mixture into patties and place each one on top of a cabbage slice.
I bake the burgers in the preheated oven for about 25 minutes, or until the meat is fully cooked through.
If I want a cheesy topping, I sprinkle cheese over each patty and broil for 3–5 minutes until melted and slightly golden.
I serve the cabbage burgers immediately, optionally garnished with fresh parsley for a bright, fresh touch.
Servings And Timing
Servings: 4
Preparation Time: 15 Minutes Baking Time: 25 Minutes Broiling Time (Optional): 3–5 Minutes Total Time: Approximately 40 Minutes
Variations
I sometimes mix shredded carrots or zucchini into the meat mixture for extra veggies.
For more spice, I add a pinch of cayenne or chili powder to the meat.
I can use a blend of cheeses, like mozzarella and cheddar, for a richer flavor.
I also enjoy using different herbs like thyme or rosemary to add aroma and depth.
Storage/Reheating
I store leftover burgers in an airtight container in the refrigerator for up to 3 days.
To reheat, I bake in a 350°F oven for 5–10 minutes or microwave briefly until warmed.
The cabbage may soften slightly upon reheating but still provides a tasty, healthy base.
FAQs
Can I Use Only Plant-Based Meat?
Yes, I can substitute any plant-based ground meat for a vegetarian or vegan option.
Do I Have To Use Cheese?
No, the recipe is delicious without cheese, but it adds a melty, indulgent layer if desired.
Can I Make These Ahead Of Time?
Yes, I can assemble the patties on cabbage slices and refrigerate until ready to bake.
How Do I Prevent The Meat From Sticking To Cabbage?
Brushing the cabbage with olive oil helps prevent sticking. I can also line the baking sheet with parchment paper.
Can I Freeze These Burgers?
Yes, I can freeze the cooked burgers in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
Oven-Baked Cabbage Burgers are a healthier take on classic burgers that don’t compromise on flavor. I love the combination of seasoned meat, tender cabbage, and optional melty cheese, which makes every bite satisfying. They’re easy to prepare, customizable, and perfect for cozy weeknight dinners or meal prep.
Slice the cabbage into thick ½-inch slices and brush both sides with olive oil.
In a large bowl, combine ground meat, onion, garlic, smoked paprika, Worcestershire sauce, salt, and black pepper. Add the egg if using for binding. Mix well.
Form the meat mixture into patties and place each patty on a cabbage slice.
Bake for 25 minutes, or until meat is fully cooked.
If desired, sprinkle cheese on top and broil for an additional 3–5 minutes until melted.
Serve hot, garnished with fresh parsley if desired.
Notes
Meat Options: Use ground chicken, turkey, beef, or plant-based meat alternatives depending on preference.
Cheese Variations: Try cheddar, mozzarella, pepper jack, or vegan cheese for different flavors.
Make Ahead: Patties can be formed ahead of time and refrigerated until ready to bake.
Extra Flavor: Add chopped herbs like parsley, cilantro, or thyme to the meat mixture for extra freshness.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep cabbage crisp.
