Low-carb, gluten-free, and completely satisfying—these oven-baked cabbage burgers are a clever twist on a classic favorite. I use hearty roasted cabbage slices instead of buns and top juicy beef patties with melted cheese and punchy seasonings. It’s a one-pan dinner that’s full of flavor without the carbs.
Why You’ll Love This Recipe
I love how these cabbage burgers bring all the comfort of a burger without the heaviness of a traditional bun. The roasted cabbage adds a slightly sweet, caramelized base that pairs perfectly with the savory meat and gooey cheese. It’s a great weeknight option when I want something filling but still light. Plus, it’s easy to prep, uses minimal dishes, and it’s naturally gluten-free and keto-friendly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 head of green cabbage, cut into 1‑inch slices
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1 lb lean ground beef
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½ cup tomato sauce (or ketchup)
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½ cup shredded cheese (mozzarella or Monterey Jack), divided
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½ tsp salt
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½ tsp black pepper
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½ tsp red chili pepper flakes
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1 tsp grated garlic
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½ cup chopped green onion
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½ cup chopped parsley
Directions
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I start by preheating the oven to 400°F (200°C). Then I arrange the cabbage slices on a rimmed sheet pan, brush them with oil, season with salt and pepper, and roast for about 10 minutes.
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While the cabbage is roasting, I mix the ground beef with garlic, green onion, parsley, red pepper flakes, half the cheese, salt, and pepper. I shape the mixture into four even patties.
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Once the cabbage is lightly roasted, I remove it from the oven. On each cabbage slice, I spread 1 tablespoon of tomato sauce, sprinkle on a little cheese, place a beef patty on top, and finish with more cheese.
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I return the pan to the oven and bake for another 10–12 minutes, until the burgers are cooked through and the cheese is bubbling and golden.
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If I have fresh herbs on hand, I use them as a garnish just before serving.
Servings and timing
This recipe makes 4 servings.
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Prep Time: 12 minutes
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Cook Time: 25 minutes
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Total Time: 37 minutes
Variations
I’ve also tried mixing in smoked paprika or cumin for a deeper spice profile. If I want extra heat, I bump up the red chili flakes. And if I’m feeling indulgent, I go for a sharp cheddar topping.
Storage/Reheating
Leftovers keep well in the fridge for up to 2 days. I store them in an airtight container and reheat them in the oven, covered, until they’re warmed through. That way, the cabbage doesn’t get soggy, and the cheese stays melty.
FAQs
How do I keep the cabbage from getting too soft?
I make sure not to over-roast the cabbage during the first bake—just about 10 minutes is enough to soften the edges without making it mushy.
Can I grill these burgers instead of baking them?
The patties can definitely be grilled, but I prefer baking since it keeps everything mess-free and allows the cabbage slices to roast evenly underneath.
What type of cheese works best?
I usually go with mozzarella or Monterey Jack, but sharp cheddar or pepper jack are great too if I want a bolder flavor.
Can I make these ahead of time?
Yes, I can prep the patties and cabbage ahead of time. I just keep them separate in the fridge and assemble right before baking.
Is there a vegetarian version of this recipe?
Absolutely—I’ve swapped the beef for a plant-based ground or even portobello mushroom caps with great results.
Conclusion
These oven-baked cabbage burgers have become one of my go-to low-carb meals. They’re easy, flavorful, and satisfying enough for even the biggest burger cravings. With minimal prep and a creative twist on the bun, this dish proves that comfort food can still be healthy and wholesome.
Print
Oven-Baked Cabbage Burgers
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Low‑carb, gluten‑free oven‑baked “burgers” served on roasted cabbage slices instead of buns—juicy ground beef patties topped with melted cheese and flavorful seasonings.
Ingredients
- 1 head of green cabbage, cut into 1‑inch slices
- 1 lb lean ground beef
- ½ cup tomato sauce (or ketchup)
- ½ cup shredded cheese (mozzarella or Monterey Jack), divided
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red chili pepper flakes
- 1 tsp grated garlic
- ½ cup chopped green onion
- ½ cup chopped parsley
Instructions
- Preheat oven to 400 °F (200 °C). Arrange cabbage slices on a rimmed sheet pan, brush with oil, season with salt and pepper, and roast for about 10 minutes.
- Meanwhile, in a large bowl, mix ground beef with garlic, green onion, parsley, red pepper flakes, half the cheese, salt, and pepper. Shape into four patties.
- Remove cabbage from oven. On each slice, spread 1 Tbsp tomato sauce, sprinkle a little cheese, then place one beef patty on top, and add remaining cheese.
- Bake for another 10–12 minutes until burgers are cooked and cheese is melted and bubbly.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- Leftovers can be refrigerated up to 2 days; reheat covered in oven until warmed through.
- Adjust seasonings to taste, especially if using salted cheese or sauce.
Nutrition
- Serving Size: 1 burger (1 cabbage slice + 1 patty)
- Calories: ≈296 kcal
- Sugar: –
- Sodium: –
- Fat: –
- Saturated Fat: –
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: –
- Fiber: –
- Protein: –
- Cholesterol: –
