Oven-Baked Cabbage Burgers

Why You’ll Love This Recipe

I love how creative and simple this recipe is. Roasting the cabbage brings out its natural sweetness and gives it a tender-but-sturdy texture, perfect for holding a cheesy burger patty. The beef mixture is packed with garlic, herbs, and just the right amount of heat. It’s a one-pan meal that feels indulgent but fits easily into a low-carb or keto lifestyle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 head green cabbage, cut into 1-inch slices

• 1 lb lean ground beef

• 1/2 cup tomato sauce (or ketchup)

• 1/2 cup shredded cheese (mozzarella or Monterey Jack), divided

• 1/2 teaspoon salt and black pepper

• 1/2 teaspoon red chili pepper flakes

• 1 teaspoon grated garlic

• 1/2 cup chopped green onion

• 1/2 cup chopped parsley

Directions

1. I preheat the oven to 400ºF (200ºC). I arrange the cabbage slices on a baking sheet, brush them lightly with oil, and season with salt and pepper.

2. I roast the cabbage for 10 minutes until it starts to soften and turn golden around the edges.

3. In a large bowl, I mix together the ground beef, garlic, green onion, parsley, red chili flakes, half the cheese, salt, and pepper. I shape the mixture into 4 patties.

4. I spoon tomato sauce over each cabbage slice, then top with a sprinkle of cheese, a beef patty, and the remaining cheese.

5. I bake for another 10–12 minutes, until the cheese is melted and bubbly, and the patties are cooked through.

6. I serve them hot, straight from the oven—juicy, cheesy, and packed with flavor.

Servings and timing

This recipe makes 4 cabbage burgers.
Prep time: 12 minutes
Cook time: 20–22 minutes
Total time: About 35 minutes
Calories: 310 per serving

Variations

I love changing things up depending on what I have:

• I swap the beef for ground turkey or chicken for a lighter version.

• I add a slice of cooked bacon on top for extra flavor.

• I mix in a tablespoon of grated Parmesan into the beef for even more richness.

• For extra heat, I use spicy ketchup or add a dash of hot sauce to the beef.

• I sometimes top with sliced pickles or sautéed onions after baking.

Storage/Reheating

Here’s how I keep leftovers fresh:

• I store the burgers in an airtight container in the fridge for up to 3 days.

• To reheat, I place them back on a baking sheet and warm in the oven at 350ºF until heated through.

• I avoid microwaving if I want to keep the cabbage crisp, but it works in a pinch.

FAQs

Can I use red cabbage instead of green?

Yes, I’ve made this with red cabbage, and it works just as well. The flavor is slightly stronger, and the color makes it fun.

What can I use instead of tomato sauce?

I sometimes use marinara, low-sugar ketchup, or even a dollop of pesto for a twist.

How do I keep the cabbage from falling apart?

I cut the cabbage into thick, even slices and leave the core intact to help it hold together during roasting.

Can I make this dairy-free?

Absolutely—I just skip the cheese or use a plant-based cheese alternative. The burger is still delicious on its own.

Is this recipe good for meal prep?

Yes. I prep the patties and cabbage slices ahead, then assemble and bake when ready to eat. They reheat really well.

Conclusion

These Oven-Baked Cabbage Burgers are a smart, flavorful way to enjoy a classic burger in a lighter form. With melty cheese, juicy meat, and roasted cabbage as a tasty base, they’re both satisfying and feel-good. Whether I’m following keto or just cutting back on carbs, this is one recipe I keep coming back to.