Oven-Baked Cabbage Burgers
A hearty, low-carb meal featuring savory beef patties roasted on tender cabbage steaks.
Ingredients
- For the Cabbage Base:
- 1 small head of cabbage: Sliced into thick 1-inch rounds.
- Olive oil: For brushing both sides of the cabbage.
- For the Meat Mixture:
- 1 lb 454g ground beef or turkey: Choose your preferred protein.
- 1 small onion: Finely chopped.
- 1 clove garlic: Minced.
- 1 tsp salt: For seasoning.
- 1/2 tsp black pepper: For seasoning.
- 1/2 tsp smoked paprika: For smoky depth.
- 1 tbsp Worcestershire sauce: For moisture and umami.
- 1 egg optional: As a binding agent.
- For the Toppings Optional:
- Shredded cheese: For melting on top.
Instructions
- Preheat the oven and prepare a baking sheet with parchment paper.
- Slice the cabbage into thick rounds and place them on the tray in a single layer.
- Brush both sides of the cabbage slices with olive oil and add a pinch of salt and pepper.
- Roast the cabbage slices alone for several minutes until they begin to soften.
- In a mixing bowl, combine the ground meat, chopped onion, minced garlic, and seasonings.
- Add the Worcestershire sauce and the optional egg, mixing until just combined.
- Shape the meat mixture into round patties that match the size of the cabbage rounds.
- Remove the tray from the oven and place one meat patty on top of each cabbage slice.
- Return to the oven and bake until the meat is fully cooked through and juicy.
- Top with shredded cheese during the last few minutes of baking until melted and bubbly.
- Let the burgers rest briefly before serving to allow the flavors to settle.
Notes
• Pre-roasting is essential: This ensures the cabbage is tender and the edges are crispy by the time the meat is finished.
• Avoid overworking the meat: Handle the mixture gently to keep the burgers light and juicy rather than dense.
• Check for doneness: For beef, an internal temperature of 160°F is recommended, while turkey should reach 165°F.
• Customization: These pair beautifully with a side of slow cooker chili or a fresh garden salad.
• Avoid overworking the meat: Handle the mixture gently to keep the burgers light and juicy rather than dense.
• Check for doneness: For beef, an internal temperature of 160°F is recommended, while turkey should reach 165°F.
• Customization: These pair beautifully with a side of slow cooker chili or a fresh garden salad.