Introduction

These 30-Minute Oven-Baked Cabbage Burgers offer a delicious, low-carb twist on the classic burger. Using thick cabbage rounds as a bun alternative, they’re topped with seasoned ground beef, melted cheddar cheese, and a flavorful tomato sauce. Perfect for a quick weeknight dinner that the whole family will enjoy!

30-Minute Oven-Baked Cabbage Burgers Recipe - Recipe Image

Ingredients

1 large head cabbage (cut into 1-inch thick rounds to serve as the burger base)
3/4 cup tomato sauce (such as Hunt’s for traditional flavor)
1 lb lean ground beef
3/4 cup shredded cheddar cheese
1 1/2 tsp grated garlic
1/4 cup finely chopped yellow onion
1/2 cup chopped green onion
1/2 cup chopped parsley
1/2 tsp salt
1/2 tsp black pepper
1 tsp red chili flakes
1/2 tsp smoked paprika
Oil for brushing (such as olive oil)
Salt and pepper for seasoning cabbage rounds

Instructions

Step 1: Preheat your oven to 400°F. Carefully slice the cabbage head into 1-inch thick rounds to use as burger bases. Lay the rounds on a baking sheet, brush or drizzle with oil, and season both sides generously with salt and pepper. Roast in the oven for 10 minutes until slightly softened and edges begin to caramelize.
Step 2: While the cabbage roasts, combine the ground beef, grated garlic, finely chopped yellow onion, chopped parsley, red chili flakes, smoked paprika, half of the shredded cheese, salt, and black pepper in a mixing bowl. Mix gently just until combined to avoid toughening the meat. Divide into 4 equal portions and shape into patties slightly smaller than the cabbage rounds.
Step 3: Remove the cabbage from the oven and spread a thin layer of tomato sauce on each round. Place a beef patty on top of each, then sprinkle the remaining shredded cheese over the patties. Return to the oven and bake for 10-12 minutes until the beef is cooked through and the cheese is melted and starting to brown.
Step 4: Remove the cabbage burgers from the oven and let them rest for 1-2 minutes. Top each burger with chopped green onion for freshness and color. Serve immediately while the cabbage is tender and cheese is warm and gooey.

Tips & Variations

Use ground turkey, chicken, pork, or plant-based ground meat as a substitute for beef. Add a bit of oil if using a leaner meat to keep patties moist.
Red cabbage can replace green cabbage for a different flavor and purple color, but avoid softer greens like lettuce or kale as they won’t hold up well.
Swap tomato sauce with marinara, crushed tomatoes, or salsa, but adjust seasoning since these alternatives can be pre-seasoned.
Any melting cheese works well—try mozzarella, Monterey Jack, or a Mexican blend if you prefer.
Yellow or white onion can replace green onion, or use shallots for a milder flavor.
For a different herb flavor, substitute fresh parsley with dried parsley, cilantro, or basil.
Brush cabbage rounds with a little tomato sauce before adding patties for extra flavor.

Storage

Let the cabbage burgers cool completely before stacking them with parchment paper between layers. Store in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each burger individually and freeze for up to 3 months. Reheat by baking at 350°F for 15-20 minutes or microwaving for 2-3 minutes, though the oven keeps them from getting soggy and helps cheese become melty again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of cabbage is best for cabbage burgers?

Green cabbage is best because it has dense, sturdy leaves that hold up well when roasted. Choose a medium to large head with tightly packed leaves. Red cabbage works too but will change the flavor and add a purple color. Avoid softer greens like lettuce or kale.

How do I know when the beef patties are fully cooked?

The best way is to use an instant-read thermometer and check that the internal temperature reaches 160°F. This ensures the beef is safely cooked without overcooking. Visual cues can be tricky with these burgers because of the cabbage and cheese toppings.