Oven-Baked Cabbage Burgers

Instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Remove any damaged outer leaves from the cabbage. Keeping the core intact, cut the cabbage into 6 thick rounds, approximately 1 inch thick.
3. Arrange the cabbage rounds in a single layer on the prepared baking sheet. Brush both sides with olive oil and season lightly with salt, black pepper, and some of the garlic powder.
4. Roast for 15 minutes. Carefully flip each cabbage round with a wide spatula and roast for another 10 minutes, or until tender with browned, caramelized edges.
5. While the cabbage roasts, place the ground beef and diced onion in a large skillet over medium-high heat. Cook until the beef is browned and the onion has softened, breaking the meat into crumbles as it cooks. Drain excess grease.
6. Add the minced garlic, Worcestershire sauce, smoked paprika, remaining garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes, if using. Stir well and cook for another 2 minutes.
7. Remove the roasted cabbage from the oven. Spoon a generous portion of the seasoned beef mixture onto the center of each cabbage round.
8. Cover each portion generously with shredded mozzarella or Monterey Jack cheese.
9. Return the baking sheet to the oven and bake for 7–10 minutes, or until the cheese is completely melted and bubbling.
10. For a deeply golden cheese topping, broil for 1–2 minutes. Watch carefully to prevent burning.
11. Sprinkle with chopped fresh parsley and serve immediately while the cabbage is hot and the cheese is gooey.

Variations

• Bacon Cheeseburger: Add crispy crumbled bacon to the beef before topping with cheese.
• Mushroom Swiss: Sauté sliced mushrooms with the onions and finish with Swiss cheese.
• Spicy: Add jalapeños to the beef and use Pepper Jack cheese instead of mozzarella.
• Pizza Style: Spoon a little marinara over the beef and finish with mozzarella, Parmesan, and pepperoni.
• Taco Style: Season the beef with taco seasoning and top with Mexican-blend cheese, salsa, and avocado.
• BBQ: Stir your favorite barbecue sauce into the cooked beef and top with cheddar cheese.

Tips

• Keep the cabbage core intact when cutting the rounds. It helps hold the leaves together during roasting and serving.
• Make the cabbage slices about 1 inch thick. Thin slices can become too soft to support the beef topping.
• Give the cabbage rounds plenty of space on the baking sheet. Overcrowding traps steam and prevents proper caramelization.
• Roast the cabbage before adding the beef. This allows moisture to evaporate and creates deeper flavor around the edges.
• Drain excess grease from the ground beef so the finished cabbage burgers don’t become oily.
• Freshly shredded cheese melts particularly well and creates a smoother, gooier topping.
• Use a wide spatula to transfer the finished cabbage burgers to plates, as the roasted cabbage becomes tender and delicate.