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Introduction

I stumbled onto this recipe one rainy evening when I wanted something cozy but lighter than a traditional burger. The kitchen smelled of caramelizing onions and roasted cabbage, and the first bite warm, slightly sweet cabbage wrapped around a savory, herb-scented patty felt like a new kind of comfort. I started making these for family dinners and they quickly became a favorite for nights when we wanted something hearty without the heaviness.

I love how simple oven roasting turns cabbage tender and slightly charred, while the patties stay juicy. Sometimes I pair this with other easy bakes like my go-to treat, the baked maple donut bars when dessert calls for something quick and nostalgic.

What Makes This Recipe Special

This recipe gives you all the satisfaction of a burger with less bread and more vegetables. It is:

Healthier without sacrificing flavor: lower in carbs and packed with fiber.
Quick to prepare for weeknights: mostly hands-off oven time.
Family-approved: kids and adults enjoy the mild sweetness of roasted cabbage with savory patties.

Readers love it because it transforms humble ingredients into something comforting and memorable.

Cabbage Burger Ingredients

For the Filling

1 lb (450 g) lean ground beef or turkey (choose 90% lean or higher for less grease).
1/2 cup (60 g) finely grated onion (about 1 small onion). Fresh onion adds moisture and flavor.
1 large egg, beaten. Use a pasture-raised egg if possible for best texture.
1/3 cup (35 g) panko breadcrumbs or almond flour for low-carb swap.
2 tbsp fresh parsley, chopped (or 2 tsp dried).
1 tsp garlic powder.
1 tsp smoked paprika.
1 tsp kosher salt and 1/2 tsp black pepper.

For the Cabbage and Assembly

1 medium green cabbage (about 2 to 2.5 lb / 900–1100 g), cored and cut into 8 thick rounds. Choose a firm head with crisp leaves.
2 tbsp olive oil. High-quality extra virgin olive oil lends better flavor.
4 slices cheddar or your favorite melting cheese (optional).
1/4 cup plain Greek yogurt or 2 tbsp mayonnaise for a quick sauce.
1 tbsp Dijon mustard.
Optional toppings: sliced pickles, tomato slices, red onion rings, fresh lettuce.

Chef note: For vegetarian patties, swap ground meat for 1 can (15 oz / 425 g) drained and mashed chickpeas plus 1/2 cup cooked quinoa. If you want a flaky side, try serving with cheese puff pastry twists.

How to make Oven-Baked Cabbage Burgers

Step 1: Preheat and prepare the cabbage

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the cabbage into 8 thick rounds, keeping the core intact so slices hold together. Brush both sides lightly with olive oil and season with a pinch of salt. Roast for 20 minutes, then flip and roast another 10 minutes until edges are browned and the centers are tender but not falling apart.

Step 2: Make the filling

While cabbage roasts, combine ground meat, grated onion, beaten egg, panko (or almond flour), parsley, garlic powder, smoked paprika, salt, and pepper in a bowl. Mix gently until just combined. Overworking can make patties tough.
Shape into 8 even patties about 3/4 inch thick. You should feel a slight give when pressed.

Step 3: Bake the patties

Reduce oven to 400°F (200°C). Place patties on a lightly oiled rack over a baking sheet or a lined sheet. Bake for 12 to 15 minutes, flipping once at 8 minutes, until internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for turkey. Look for a browned exterior and juices that run clear.

Step 4: Melt cheese and assemble

If using cheese, place a slice on each patty and return to oven for 1 to 2 minutes until melted.
Place each patty between two roasted cabbage rounds. Add a tablespoon of sauce made by stirring Greek yogurt with Dijon mustard, spread on the cabbage rounds, and top with pickles or tomato if you like.

Step 5: Serve

Serve immediately while warm. The cabbage should be tender with caramelized edges and the patty juicy in the middle.

Tips & Recipe Variations

Use a meat thermometer to avoid overcooking. Aim for 160°F for beef, 165°F for poultry.
To keep patties extra moist, mix in 1 tbsp olive oil or grated zucchini (squeeze excess water) into the meat.
For a low-carb swap, replace panko with 1/3 cup almond flour.
Vegetarian option: use mashed chickpeas plus cooked quinoa with 2 tbsp ground flaxseed as binder. Press firmly when shaping.
To avoid soggy cabbage, roast until lightly charred and let cool slightly before assembling.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes to keep cabbage from getting limp. Freeze uncooked patties for up to 3 months on a tray then transfer to a bag.

How to Serve

Pair with a crisp salad, roasted sweet potato wedges, or steamed green beans.
Drinks: a sparkling water with lemon, light lager, or chilled white wine pairs well.
Presentation tip: stack with a skewer through the center to keep layers neat, and garnish with fresh parsley.
Estimated serving size: recipe serves 4 (two cabbage burgers each). Approximate calories will vary by meat choice and toppings; choosing turkey and yogurt sauce lowers calories.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Roast cabbage and make patties up to a day ahead. Store separately and assemble just before serving to keep cabbage crisp.

Q: Can I freeze the leftovers?

A: Freeze patties raw or cooked for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Q: What can I use instead of cabbage for a similar low-carb swap?

A: Use large portobello caps or thick eggplant slices roasted until tender.

Q: How do I prevent the dish from becoming watery?

A: Squeeze excess moisture from grated zucchini or tofu before mixing. Roast cabbage until slightly browned to remove moisture.

Q: Can I make this dairy-free?

A: Yes. Skip the cheese and use a dairy-free yogurt or avocado spread instead.

“This was a revelation. All the burger comfort with lighter, brighter flavors. The cabbage is tender, the patties stay juicy, and everyone asked for seconds. A new family favorite.” – Emma R., home cook

Conclusion

I hope you enjoy these oven-baked cabbage burgers as much as my family does. They turned our rainy-night experiment into a reliable weeknight favorite that still feels special. If you want more low-carb cabbage ideas, check out this helpful take on Cabbage Burgers (Low-Carb & Delicious!) | COOKTORIA. For a beginner-friendly keto burger approach that inspired some of my seasoning choices, see Easy Keto Burger Recipe for Beginners.

Give this recipe a try, leave a comment with your favorite twist, and share a photo if you make it. I love hearing how readers adapt it for their families.