Oven Baked Cabbage Burger (Printable)

Seasoned beef patties wrapped in blanched cabbage leaves and baked until golden. A satisfying low-carb alternative to traditional burgers.

# What You'll Need:

→ Vegetables

01 - 1 large head green cabbage
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Meat

04 - 1 lb ground beef

→ Dairy

05 - 1/2 cup shredded cheddar cheese
06 - 1 large egg

→ Bread & Grains

07 - 1/3 cup breadcrumbs

→ Condiments & Spices

08 - 2 tbsp ketchup
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp smoked paprika

→ Oil

13 - 2 tbsp olive oil

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
02 - Remove outer leaves from cabbage. Cut off stem and carefully peel 8 whole leaves. Blanch cabbage leaves in boiling salted water for 2–3 minutes until pliable. Drain and set aside.
03 - In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant. Allow to cool slightly.
04 - In a large bowl, combine ground beef, sautéed onion and garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, salt, pepper, paprika, and cheddar cheese. Mix until just combined.
05 - Divide the meat mixture into 4 portions. Form each into a thick patty.
06 - Place two cabbage leaves overlapping on your work surface. Set a patty in the center. Fold the leaves around the patty to encase; set seam-side down on the baking sheet. Repeat with remaining patties.
07 - Brush tops of wrapped burgers with remaining olive oil.
08 - Bake for 30–35 minutes, or until the meat is cooked through (internal temp: 160°F) and cabbage is lightly browned.
09 - Serve hot, optionally with mustard or your favorite burger sauce.

# Expert Advice:

01 -
  • You get all the comfort of a cheeseburger without the post-meal heavy feeling
  • The cabbage becomes impossibly tender, almost melting into the meat like a built-in vegetable side
  • Everything bakes on one sheet pan so cleanup is practically nonexistent
02 -
  • Work with the cabbage leaves while they are still warm from blanching—they become stubborn and prone to tearing as they cool
  • The internal temperature matters more than the cooking time, so use a meat thermometer for perfect results every time
03 -
  • If your cabbage leaves tear during blanching, overlap two smaller leaves to patch any gaps before wrapping
  • Let the assembled burgers rest for 5 minutes after baking so the juices redistribute

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