Name: Oven-Baked Cabbage Burger: A Crispy Low-Carb Delight Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large green cabbage (cut into 1-inch thick rounds); 2 tbsp olive oil (for brushing); 1 lb ground beef (or plant-based substitute); 2 cloves garlic (minced); 1 small onion (finely chopped); 0.5 cup shredded cheddar cheese (or mozzarella); 0.5 tsp salt (to taste); 0.25 tsp black pepper (to taste); 1 tomato (sliced); 1 avocado (sliced); 2 tbsp burger sauce or sriracha (as desired)

Ingredients

1 large green cabbage (cut into 1-inch thick rounds)

2 tbsp olive oil (for brushing)

1 lb ground beef (or plant-based substitute)

2 cloves garlic (minced)

1 small onion (finely chopped)

0.5 cup shredded cheddar cheese (or mozzarella)

0.5 tsp salt (to taste)

0.25 tsp black pepper (to taste)

1 tomato (sliced)

1 avocado (sliced)

2 tbsp burger sauce or sriracha (as desired)

Instructions

Step 1: Slice the cabbage into thick 1-inch rounds. Place the rounds on a baking tray lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.

Step 2: In a skillet, sauté the chopped onions and minced garlic over medium heat until translucent. Add the ground beef, season with salt and pepper, and cook until browned and fully cooked through.

Step 3: Spoon the cooked beef mixture onto half of the cabbage slices, then sprinkle shredded cheese over the beef. Top each with another cabbage slice to form a sandwich.

Step 4: Preheat the oven to 400°F (200°C). Bake the cabbage burgers for 25–30 minutes, flipping halfway through, until the cabbage is browned and crispy.

Step 5: Remove from the oven and let rest for 5 minutes. Serve hot topped with sliced tomato, avocado, and your favorite sauce like burger sauce or sriracha.

Tips & Variations

For a vegetarian option, substitute ground beef with crumbled plant-based meat or cooked lentils.

Adding smoked paprika or chili flakes to the beef mixture can enhance the flavor.

Using mozzarella instead of cheddar will give a milder, creamier texture.

Make sure the cabbage slices are thick enough to hold the filling without breaking apart.

FAQs

Can I use any other type of cabbage?

Green cabbage works best for its firm texture, but you can use savoy cabbage for a slightly different flavor and texture. Avoid softer varieties like Napa cabbage as they may not hold up well when baked.

How do I prevent the cabbage from becoming too soggy?

Brushing the cabbage slices with olive oil and baking at a high temperature helps crisp them up. Also, flipping halfway through baking ensures even crispiness on both sides.