Oven-Baked Cabbage Burgers

Oven-baked cabbage burgers have become my go-to when I want a hearty meal that is easy enough for weeknights but still feels like a treat. The juicy ground beef soaks right into sweet roasted cabbage, and I love how a little cheese on top finishes it off with gooey comfort. When I first made these, my family was skeptical about cabbage as a "bun," but now they request them for every game night.

I was amazed that even my picky eaters enjoyed the crispy cabbage edges and melty cheese. These burgers are perfect when you want something satisfying but want to sneak in a few extra veggies.

Ingredients

• Cabbage: Look for a small, compact head with bright green crisp leaves. Cabbage brings a subtle sweetness and becomes tender as it bakes
• Ground beef or ground turkey: Choose meat with a little fat for juiciness. Turkey is a great leaner alternative
• Onion: Pick a small yellow or white onion. Freshness matters for best flavor
• Garlic: Use fresh cloves for depth and a big punch of flavor. Avoid jarred for this recipe
• Salt: Enhances all the savory notes
• Black pepper: Adds warmth and a slight kick. Grind fresh for the best results
• Smoked paprika: The star spice here adding smoky richness. Spanish paprika is ideal if you have it
• Worcestershire sauce: Brings umami complexity. Look for brands with real anchovies for the deepest flavor
• Shredded cheese: Melting cheese like cheddar or mozzarella works best. Buy a block and shred it yourself for gooier melting
• Olive oil: Makes the cabbage edges crisp and keeps everything from sticking. Use extra virgin for best taste
• Egg: Optional but helps hold the burgers together. Pick the freshest eggs you can find

Step-by-Step Instructions

Prep the Oven and Baking Sheet:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a large baking sheet with parchment paper so the cabbage and burgers do not stick and cleanup is a breeze

Prepare the Cabbage Slices:

Take your cabbage and slice it into thick rounds about half an inch thick. Brush each side with olive oil to ensure the cabbage roasts up golden and sweet as it bakes. Arrange the slices in a single layer on your baking sheet

Mix the Burger Filling:

In a big bowl mix together your ground meat finely chopped onion garlic salt black pepper smoked paprika Worcestershire sauce and egg if using. Use your hands to combine everything thoroughly ensuring that each bite will be packed with flavor

Shape and Assemble the Burgers:

Grab a generous handful of the meat mixture and gently press it onto each cabbage slice. Shape it so it covers most of the cabbage but leaves a small border around the edge so the cabbage can caramelize as it cooks

Bake:

Slide your pan into the hot oven and bake for 25 minutes. Check that the centers have reached 160 degrees Fahrenheit or 71 degrees Celsius using a meat thermometer. The patties should look juicy and the cabbage a little golden on the edges

Add the Cheese and Broil:

Take the sheet from the oven and sprinkle your shredded cheese over each burger. Change the oven to the broil setting. Broil for 3 to 5 minutes watching closely the whole time. You want the cheese to melt and get golden but not burn

Rest and Serve:

Let your burgers rest on the pan for several minutes so they set up a little and are easier to lift. Serve them hot sprinkled with parsley if you like and put a small bowl of sour cream mustard or your favorite sauce on the side

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My favorite part is how the smoked paprika transforms ground beef into something special even before the cheese goes on. The first time I served these to my dad he had two and asked for the recipe before dinner was done.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat place the burgers on a baking sheet and warm in a 350 degree oven for about 10 minutes or until heated through. I do not recommend microwaving which can make the cabbage soggy and the cheese rubbery. For longer storage freeze the assembled but unbaked patties and cabbage slices separated by parchment. Bake straight from frozen adding a couple extra minutes to the cooking time

Ingredient Substitutions

Try ground chicken for a lighter burger or even a plant based ground for a vegetarian spin just skip the egg. If you want a sharper flavor use pepper jack or gruyere cheese. No Worcestershire sauce Use soy sauce with a splash of balsamic vinegar for a similar kick. Smoked paprika can be swapped for hot paprika if you want more heat

Serving Suggestions

Top with thinly sliced scallions or fresh parsley. These burgers are great served with roasted sweet potatoes a leafy green salad or even sandwiched between slices of roasted butternut squash for an extra comforting twist. My kids like to dip them in ranch or honey mustard though classic ketchup and mustard work just fine

Cultural Context

Cabbage is a humble workhorse in Eastern European and German home cooking often showing up in stuffed rolls or hearty stews. Here it makes a surprisingly tasty canvas for American inspired burger flavors. This recipe feels like a love letter to both traditions and is such a cool way to get cabbage lovers and burger lovers in the same room

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These cabbage burgers are so simple and satisfying—give them a try for your next game night!

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey is a great alternative and works well with the seasoning and cabbage base.

→ How thick should I slice the cabbage?

Cut cabbage into ½-inch-thick rounds so they hold their shape during baking and provide a sturdy base.

→ Is it necessary to use egg in the meat mixture?

The egg is optional but helps bind the meat, especially if using leaner meats like turkey.

→ What cheese works best for topping?

Cheddar, mozzarella, or a mix of your favorites melt well and add flavor; use what you prefer.

→ How do I prevent the cheese from burning?

Broil just until the cheese bubbles and turns golden—keep a close watch since it can brown quickly.