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Oven-Baked Cabbage Burgers

Oven-Baked Cabbage Burgers are a healthy, hearty alternative to traditional burgers, using cabbage leaves as buns for a low-carb gluten-free meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cabbage and filling
  • 1 medium head medium head of cabbage Use large leaves for the wraps.
  • 1 lb ground beef (or turkey, chicken, or vegetarian protein) Can substitute with vegetarian protein.
  • 1 small onion, finely chopped Adds flavor to the filling.
  • 2 cloves garlic, minced Enhances taste.
  • 1 tablespoon Worcestershire sauce Adds umami flavor.
  • 1 teaspoon dried oregano Seasoning option.
  • 1 teaspoon dried thyme Seasoning option.
  • to taste Salt and pepper For seasoning.
  • 1 egg (optional, for binding) Helps bind the filling.
  • 1 cup shredded cheese (optional) Choose your favorite type.
For brushing
  • 2 tablespoons olive oil For brushing the burgers.

Method
 

Preparation
  1. Prepare the cabbage leaves by removing any damaged ones. Cut the cabbage in half and carve out the core.
  2. Blanch large leaves in boiling water for 2-3 minutes to soften them.
  3. In a bowl, combine the ground meat, onion, garlic, Worcestershire sauce, oregano, thyme, salt, pepper, and the optional cheese and egg. Mix everything well.
Baking
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Fill each cabbage leaf with the meat mixture and wrap securely, folding in the sides.
  3. Brush the wrapped burgers with olive oil and season with salt.
  4. Bake for 25-30 minutes, or until the cabbage is tender and slightly browned. Optionally, broil for the last 1-2 minutes for extra crispiness.
  5. Let them cool slightly before serving.

Notes

Store leftover burgers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving. You can customize filling with different meats, proteins, or vegetables.