Description
These Meals With Cabbage swaps turn a regular burger night into a lighter, crunchy delight — patties roasted right on thick cabbage slices for a low-carb, no-bun dinner the whole family will actually enjoy.
Ingredients
Scale
For the cabbage rounds
- 1 small head cabbage, cut into ½-inch thick rounds (core removed if needed)
- 2 tbsp olive oil, for brushing
For the patties
- 1 lb ground meat (beef, turkey, chicken, or a plant-based mix)
- 1 small onion, finely minced
- 2 garlic cloves, minced
- 1 tsp kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce (or tamari for GF)
- 1 large egg (optional, for binding)
Optional finishing
- 1 cup shredded cheese to melt on top
- Fresh parsley or sliced pickles, for serving
Instructions
- Preheat oven to 375°F (190°C) and line a rimmed baking sheet.
- Trim the cabbage into thick slices and brush both sides with olive oil. Arrange them on the prepared sheet.
- In a large bowl combine the ground meat, onion, garlic, salt, pepper, smoked paprika, Worcestershire, and egg (if using). Mix gently until just combined.
- Shape the mixture into patties that match the size of the cabbage rounds and set each patty on a cabbage slice.
- Roast in the oven about 20–25 minutes, until patties reach 160°F (71°C) and cabbage edges brown.
- If you want melted cheese, sprinkle it over the patties and switch to broil for 2–3 minutes — watch closely so it doesn’t burn.
- Remove, garnish as desired, and serve hot with your favorite sauces.
Bold tip: Give each burger space on the pan so they brown instead of steam.
Notes
- Quick swaps & variations
- Leaner? Use ground turkey or chicken for Recipes With Cabbage Healthy options.
- Vegetarian? Try mashed beans, lentils, or a store-bought meatless mix — works great for Cabbage Meal Ideas.
- Want more protein? Double the meat or add a fried egg on top for High Protein Hamburger Meals.
- Turn them into mini bites using a muffin tin — a clever Burger Patty Meal Ideas hack.
- Love stuffed flavors? Press a cube of cheese into each patty for a gooey center, a riff on Stuffed Cabbage Cups.
- Make-ahead & storage
- Prep the patties a day ahead and refrigerate covered.
- Slice and oil cabbage up to 48 hours in advance.
- Freeze assembled uncooked burgers on a tray until solid, then bag for up to 3 months. Bake from frozen, adding a few extra minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes to revive the crunch.
- Expert tips
- Use firm, small heads of cabbage for uniform rounds.
- Don’t overmix the meat — gentle handling keeps patties tender.
- Check internal temp (160°F / 71°C) for safety with ground proteins.
- For better browning, finish under the broiler for one to two minutes, but stay nearby.
Nutrition
- Serving Size: 1burger
- Calories: 250kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg