Oven Baked Cabbage Burger (Printable)

Seasoned beef patties wrapped in tender cabbage leaves, oven-baked until golden and juicy

# What You Need:

→ Vegetables

01 - 1 large head green cabbage
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Meat

04 - 1 lb ground beef

→ Dairy

05 - 1/2 cup shredded cheddar cheese
06 - 1 large egg

→ Bread & Grains

07 - 1/3 cup breadcrumbs

→ Condiments & Spices

08 - 2 tbsp ketchup
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp smoked paprika

→ Oil

13 - 2 tbsp olive oil

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone mat.
02 - Remove outer leaves from cabbage. Cut off stem and carefully peel 8 whole leaves. Blanch cabbage leaves in boiling salted water for 2-3 minutes until pliable. Drain and set aside.
03 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic for 2-3 minutes until fragrant. Allow to cool slightly.
04 - In a large bowl, combine ground beef, sautéed onion and garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, salt, pepper, paprika, and cheddar cheese. Mix until just combined.
05 - Divide the meat mixture into 4 portions. Form each into a thick patty.
06 - Place two cabbage leaves overlapping on your work surface. Set a patty in the center. Fold the leaves around the patty to encase; set seam-side down on the baking sheet. Repeat with remaining patties.
07 - Brush tops of wrapped burgers with remaining olive oil.
08 - Bake for 30-35 minutes, or until the meat is cooked through (internal temperature: 160°F) and cabbage is lightly browned.
09 - Serve hot, optionally with mustard or your favorite burger sauce.

# Expert Advice:

01 -
  • All the comfort of a burger without that post meal carb coma
  • The cabbage becomes impossibly tender while still holding everything together
  • Perfect for meal prep and they actually reheat beautifully
02 -
  • The blanching step is non negotiable, raw cabbage will not wrap properly and will stay tough in the oven
  • Do not overmix your meat mixture or the burgers will become dense and tough
  • Let them rest for 5 minutes after baking so the juices redistribute
03 -
  • If your cabbage leaves tear, use two overlapped smaller pieces to patch any gaps
  • Use an instant read thermometer to avoid overcooking, nobody likes dry burgers

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