Here are my Oven-baked Cabbage Burgers, with thick cabbage rounds as the base, seasoned ground beef, melted cheddar cheese, and a tomato sauce topping with garlic, onions, and just the right amount of spices.
These cabbage burgers have become a weeknight favorite at our house because they’re so easy to throw together and actually fill you up without feeling too heavy. Plus, my kids don’t even complain about eating their vegetables when dinner looks like this!
Why You’ll Love These Cabbage Burgers
- Low-carb and keto-friendly – Using cabbage instead of buns means you get all the satisfying flavors of a burger without the extra carbs.
- Quick and easy – Ready in just 30-40 minutes, this recipe is perfect for busy weeknights when you need dinner on the table fast.
- Simple ingredients – You probably have most of these staples in your kitchen already, making this an easy go-to meal.
- Healthy comfort food – You get the hearty, comforting taste of burgers while sneaking in extra vegetables, making it a win-win for the whole family.
What Kind of Cabbage Should I Use?
For this recipe, regular green cabbage is your best bet and it’s what you’ll find most easily at any grocery store. You want to look for a head that feels heavy for its size and has tightly packed leaves without any brown spots or wilting. Red cabbage can work too if that’s what you have on hand, though it will give your burgers a slightly different flavor and a purple tint. When selecting your cabbage, aim for a medium to large head so you’ll have nice big leaves to work with for wrapping your burger filling.
Options for Substitutions
This recipe is pretty forgiving, so here are some swaps you can make based on what you have:
- Ground beef: Ground turkey, chicken, or pork work great here. You can also use plant-based ground meat if you’re going meatless. Just keep in mind that leaner meats might need a splash of olive oil to keep things moist.
- Cabbage: Green cabbage is what you want for this recipe – it holds up well in the oven and creates those perfect little cups. Don’t substitute with other greens like lettuce or kale, as they won’t have the same structure.
- Tomato sauce: Marinara, crushed tomatoes, or even salsa can step in if you’re out of tomato sauce. Just adjust the seasoning since these alternatives might already have herbs and spices.
- Cheese: Any melting cheese works – cheddar, mozzarella, monterey jack, or a Mexican blend are all good choices. Use what you like or what’s in your fridge.
- Green onion: Regular yellow or white onion (about 1/4 cup diced) can replace green onions. You can also use shallots for a milder flavor.
- Fresh parsley: Dried parsley works in a pinch – use about 2 tablespoons. Cilantro or basil can also substitute if you want a different flavor profile.
Watch Out for These Mistakes While Baking
The biggest mistake when making cabbage burgers is cutting the cabbage slices too thin, which causes them to fall apart during roasting – aim for slices that are at least 3/4 inch thick so they hold together as a sturdy base for your patties.
Another common error is skipping the first roasting step for the cabbage, but this pre-baking is important because it softens the cabbage and removes excess moisture that would otherwise make your dish watery.
Don’t forget to use an instant-read thermometer to check that your beef patties reach 160°F in the center, since the cabbage can make it tricky to tell if the meat is fully cooked just by looking.
For extra flavor, try brushing the cabbage with a bit of the tomato sauce before adding the patties, and let the dish rest for 5 minutes after baking so the cheese sets and everything holds together better when you serve it.
What to Serve With Cabbage Burgers?
These cabbage burgers are hearty enough to be a meal on their own, but I love serving them with a simple side salad dressed with a tangy vinaigrette to balance out the richness. A dollop of sour cream or Greek yogurt on top adds a nice cooling element that goes perfectly with the chili flakes and beef. If you’re feeding a crowd or want to make it more filling, roasted potatoes or a side of rice work great to round out the plate. For an extra touch, try serving them with pickles or a quick cucumber salad for some crunch and acidity.
Storage Instructions
Store: These cabbage burgers keep really well in the fridge for up to 4 days. Just let them cool completely, then stack them in an airtight container with a little parchment paper between each one. They make great meal prep for quick lunches or dinners throughout the week.
Freeze: You can definitely freeze these for up to 3 months. Wrap each burger individually in plastic wrap or foil, then place them all in a freezer bag. This way you can grab just one or two whenever you need them without thawing the whole batch.
Reheat: To warm them up, bake in a 350°F oven for about 15-20 minutes until heated through. You can also microwave them for 2-3 minutes, but the oven will keep them from getting too soggy and helps the cheese get melty again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 4 burgers |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 70-85 g
- Fat: 75-90 g
- Carbohydrates: 35-45 g
Ingredients
For the base:
- 1 large head cabbage (cut into 1-inch thick rounds to serve as the burger base)
- 3/4 cup tomato sauce (I prefer Hunt’s for a traditional flavor)
For the beef patties:
- 1 lb lean ground beef
- 3/4 cup cheese (I always use Sargento shredded cheddar for better melting)
- 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 (adds a subtle heat that cuts through the richness)
- 1/2 tsp smoked paprika
Step 1: Prepare the Cabbage Base and Start Roasting
- 1 large head cabbage, cut into 1-inch rounds
- oil for brushing
- salt and pepper for seasoning
Preheat your oven to 400°F.
While it heats, carefully slice your cabbage head into 1-inch thick rounds—these will be your burger bases.
Lay the cabbage rounds on a baking sheet, lightly brush or drizzle them with oil, then season generously with salt and pepper on both sides.
Place in the oven and roast for 10 minutes until they begin to soften and the edges start to caramelize slightly.
This head start on the cabbage ensures it will be tender enough to hold the toppings without becoming mushy.
Step 2: Mix and Form the Beef Patties
- 1 lb lean ground beef
- 1 1/2 tsp grated garlic
- 1/4 cup finely chopped yellow onion
- 1/2 cup chopped parsley
- 1 tsp red chili flakes
- 1/2 tsp smoked paprika
- 3/8 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
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 bowl.
Mix gently with your hands just until combined—overmixing can make the beef tough.
Divide into 4 equal portions and form into patties slightly smaller than your cabbage rounds so they fit neatly on top.
I like to keep the patties on the thicker side rather than too thin, as they’ll stay more juicy and flavorful during baking.
Step 3: Assemble and Bake the Cabbage Burgers
- roasted cabbage rounds from Step 1
- beef patties from Step 2
- 3/4 cup tomato sauce
- 3/8 cup shredded cheddar cheese
Remove the partially roasted cabbage from the oven.
Spread a thin layer of tomato sauce on top of each cabbage round, then place a formed beef patty directly on top.
Sprinkle the remaining shredded cheese over each patty to help bind everything together and create a melted cheese layer.
Return to the 400°F oven and bake for 10-12 minutes until the beef is cooked through and the cheese is melted and beginning to brown.
The red chili flakes in the meat add a subtle heat that really cuts through the richness of the cheese and beef.
Step 4: Finish and Serve
- 1/2 cup chopped green onion
Remove the baked cabbage burgers from the oven and let them rest for 1-2 minutes.
Top each burger with a generous amount of chopped green onion for freshness and color.
Transfer to serving plates and enjoy immediately while the cabbage is still tender and the cheese is warm and gooey.
30-Minute Oven-Baked Cabbage Burgers
Ingredients
For the base::
- 1 large head cabbage (cut into 1-inch thick rounds to serve as the burger base)
- 3/4 cup tomato sauce (I prefer Hunt's for a traditional flavor)
For the beef patties::
- 1 lb lean ground beef
- 3/4 cup cheese (I always use Sargento shredded cheddar for better melting)
- 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 (adds a subtle heat that cuts through the richness)
- 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 400°F. While it heats, carefully slice your cabbage head into 1-inch thick rounds—these will be your burger bases. Lay the cabbage rounds on a baking sheet, lightly brush or drizzle them with oil, then season generously with salt and pepper on both sides. Place in the oven and roast for 10 minutes until they begin to soften and the edges start to caramelize slightly. This head start on the cabbage ensures it will be tender enough to hold the toppings without becoming mushy.
- 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 bowl. Mix gently with your hands just until combined—overmixing can make the beef tough. Divide into 4 equal portions and form into patties slightly smaller than your cabbage rounds so they fit neatly on top. I like to keep the patties on the thicker side rather than too thin, as they'll stay more juicy and flavorful during baking.
- Remove the partially roasted cabbage from the oven. Spread a thin layer of tomato sauce on top of each cabbage round, then place a formed beef patty directly on top. Sprinkle the remaining shredded cheese over each patty to help bind everything together and create a melted cheese layer. Return to the 400°F oven and bake for 10-12 minutes until the beef is cooked through and the cheese is melted and beginning to brown. The red chili flakes in the meat add a subtle heat that really cuts through the richness of the cheese and beef.
- Remove the baked cabbage burgers from the oven and let them rest for 1-2 minutes. Top each burger with a generous amount of chopped green onion for freshness and color. Transfer to serving plates and enjoy immediately while the cabbage is still tender and the cheese is warm and gooey.
