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This hearty oven-baked cabbage burger recipe has transformed my weeknight dinners with a delicious low-carb twist on traditional burgers. The cabbage "buns" create a satisfying crunch while keeping things light and nutritious.
I first created these cabbage burgers when trying to cut back on bread but still craving a good burger. Now they've become a regular request from my family who surprisingly prefer them to traditional buns for their extra flavor and satisfying texture.
Ingredients
- Ground beef provides rich protein and flavor substitute with turkey for a leaner option
- Fresh cabbage slices create perfect natural "buns" look for tight firm heads at the store
- Onion and garlic form the aromatic base that elevates the meat mixture
- Smoked paprika adds a subtle smoky depth that makes these burgers special
- Worcestershire sauce brings umami richness just a teaspoon transforms the flavor
- Shredded cheese creates that irresistible melty topping choose sharper varieties for more flavor
- Egg helps bind the meat mixture perfectly use pastured eggs for best results
Step-by-Step Instructions
- Prepare the Oven
- Preheat your oven to 375°F and line a baking sheet with parchment paper ensuring easy cleanup later. The moderate heat allows the cabbage to soften without burning while cooking the meat thoroughly.
- Prepare the Cabbage
- Slice your cabbage into thick rounds approximately half an inch thick keeping them intact. Brush both sides generously with olive oil which helps them caramelize and develop flavor. The oil also prevents sticking to the baking sheet.
- Mix the Burger Mixture
- Combine ground beef with finely chopped onion minced garlic salt pepper smoked paprika Worcestershire sauce and egg in a large bowl. Mix thoroughly but gently overworking will create tough burgers. The egg helps bind everything together while adding moisture.
- Assemble the Burgers
- Take portions of the meat mixture and press firmly onto each cabbage slice shaping it to match the size of your cabbage rounds. Ensure even thickness for consistent cooking about three quarters of an inch works well.
- Bake to Perfection
- Bake for 25 minutes until the meat is cooked through and the cabbage edges begin to caramelize slightly. This two step cooking process ensures perfectly cooked burgers with ideal texture.
- Add the Cheese Finish
- Remove from oven and sprinkle shredded cheese evenly over each burger. Return to the oven and broil for 3 5 minutes watching carefully until cheese becomes bubbly and golden. This creates that irresistible melty finish.
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The smoked paprika is my secret weapon in this recipe. I discovered its transformative power during a cooking class in Spain years ago and now use it in countless dishes. My husband who initially scoffed at cabbage burgers now requests them specifically when he's training for marathons for their perfect balance of nutrition and satisfaction.
Flavor Variations
While the basic recipe is delicious try experimenting with different flavor profiles. Mexican inspired versions with cumin chili powder and topped with avocado are fantastic. For an Italian twist add oregano basil and top with marinara and mozzarella. Asian inspired burgers with ginger soy sauce and a sprinkle of sesame seeds create an entirely new experience. The cabbage base works beautifully with all these variations.
Serving Suggestions
These cabbage burgers are substantial enough to serve on their own but pair beautifully with complementary sides. A simple green salad with vinaigrette provides freshness while roasted sweet potato fries add a complementary sweetness. For a complete low carb meal cauliflower rice or a cold broccoli salad works wonderfully. Set up a topping bar with avocado sliced tomatoes pickles and various sauces for a customizable dinner experience.
Storage and Reheating
These cabbage burgers maintain their texture and flavor remarkably well when stored properly. Keep leftovers in an airtight container in the refrigerator for up to three days. To reheat place them on a baking sheet in a 350°F oven for 10 minutes until warmed through. Avoid microwaving if possible as it can make the cabbage soggy. For meal prep you can assemble the burgers completely then refrigerate unbaked for up to 24 hours before cooking.
Recipe Q&A
- → Can I use ground turkey instead of beef for these cabbage burgers?
Yes, ground turkey works perfectly as a substitute for beef in this dish. The recipe specifically mentions this option, and it will create a leaner version with a slightly different flavor profile while maintaining the same cooking method and time.
- → How do I store leftover cabbage burgers?
Store any leftover cabbage burgers in an airtight container in the refrigerator for up to 3 days. When reheating, use an oven or toaster oven at 350°F for about 10 minutes to maintain the texture better than microwave reheating.
- → What are some good side dishes to serve with cabbage burgers?
These cabbage burgers pair wonderfully with side dishes like roasted vegetables, a simple green salad, cauliflower mash, or sweet potato fries. For a complete low-carb meal, consider serving with a side of coleslaw or cucumber salad.
- → Can I prepare these cabbage burgers ahead of time?
Yes, you can prepare the meat mixture up to 24 hours in advance and store it covered in the refrigerator. You can also slice the cabbage ahead of time, but it's best to assemble and bake the burgers just before serving for optimal texture and flavor.
- → How thick should I cut the cabbage slices?
The recipe recommends cutting cabbage slices about ½-inch thick. This thickness provides enough structure to support the meat patty while cooking through properly in the specified baking time. Slices that are too thin may become too soft, while overly thick slices might remain too crunchy.
- → What can I use instead of Worcestershire sauce?
If you don't have Worcestershire sauce, you can substitute it with soy sauce mixed with a pinch of brown sugar and a dash of vinegar. Other alternatives include coconut aminos, steak sauce, or a bit of balsamic vinegar reduction to achieve a similar umami flavor profile.