Oven-Baked Cabbage Burgers
A unique and healthy alternative to traditional burgers, using cabbage leaves instead of buns for a nutritious twist.
Ingredients
Cabbage Burgers
- 1 small head Cabbage (cut into thick slices) Aim for 1- to 1.5-inch thick slices
- 2 tablespoons Olive Oil (for brushing)
- 1 pound Ground Beef or Turkey (or ground chicken or plant-based options) Feel free to use any alternative protein
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- 1 tablespoon Worcestershire Sauce
- 1 large Egg (optional, for binding) Omit for vegan option
- 1 cup Cheese (for sprinkling on top) Use dairy-free alternative if necessary
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the cabbage into thick slices, about 1- to 1.5-inch thick.
Cooking the Base
- In a large skillet over medium heat, add a splash of olive oil and sauté the finely chopped onion until translucent, about 3-5 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute more. Remove from heat and set aside.
Mixing the Patties
- In a large bowl, combine the ground meat or plant-based protein, sautéed onions and garlic, salt, black pepper, smoked paprika, Worcestershire sauce, and the egg, if using.
- Mix until well combined but do not overmix.
Forming and Assembling
- Shape the mixture into 4-6 patties.
- Lay the cabbage slices on a baking sheet, brush each side with olive oil, and place a patty atop one slice of cabbage, topping with another slice of cabbage.
Baking
- Bake for 25-30 minutes until the cabbage is tender and patties are cooked through.
- Optional: Broil for the last 2-3 minutes for a crispier top.
Finishing Touches
- In the final minutes of baking, sprinkle cheese on each burger assembly and return to the oven until melted and bubbling.
- Let them rest for 5 minutes before serving.
Serve
- Serve warm with sides like sweet potato fries or salad.
Notes
For optimal storage, allow leftovers to cool and store them in an airtight container in the fridge for up to 3-4 days. They can also be frozen for up to three months.