Oven-Baked Cabbage Burgers

• Calories: ~350

• Fat: ~26 g

• Protein: ~22 g

• Net Carbs: ~4–5 g

Ingredients

Cabbage Base

• 1 small green cabbage

• 2 tbsp olive oil or melted butter

• Salt and black pepper, to taste

Burger Layer

• 1 lb (450 g) ground beef (80/20 preferred)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tsp Worcestershire sauce (optional, small carb impact)

Toppings

• 1 cup shredded cheddar, mozzarella, or Monterey Jack

• 4 slices bacon, cooked and crumbled (optional)

• 1/4 cup sugar-free ketchup or low-carb BBQ sauce (optional)

Optional Add-Ons

• Sautéed mushrooms

• Pickles (finely chopped)

• Mustard or sugar-free mayo

Equipment

• Large baking sheet

• Parchment paper or foil

• Mixing bowl

Instructions

Step 1: Prepare the Cabbage

1. Preheat oven to 400°F (205°C).

2. Remove outer cabbage leaves.

3. Slice cabbage into 1/2-inch thick rounds (steaks).

4. Place cabbage rounds on lined baking sheet.

5. Brush both sides with olive oil or butter.

6. Season with salt and pepper.

7. Bake for 15 minutes, flip, then bake another 10 minutes until slightly tender.

Step 2: Prepare the Burger Mixture

1. In a bowl, combine ground beef, garlic powder, onion powder, paprika, salt, pepper, and Worcestershire sauce.

2. Mix gently to avoid dense burgers.

3. Divide into portions sized to match cabbage rounds.

4. Flatten into patties.

Step 3: Assemble the Cabbage Burgers

1. Remove cabbage from oven.

2. Place beef patties directly on top of each cabbage round.

3. Return to oven and bake for 15–18 minutes, until beef reaches desired doneness (160°F internal).

Step 4: Add Toppings

1. Remove baking sheet from oven.

2. Spread sugar-free ketchup or sauce if using.

3. Sprinkle cheese evenly over patties.

4. Add bacon crumbles if desired.

5. Return to oven for 5–7 minutes until cheese melts.

Step 5: Rest and Serve

1. Let rest 5 minutes before serving.

2. Optional: Top with mustard, mayo, pickles, or mushrooms.

Serving Ideas

• Serve with roasted cauliflower or keto coleslaw

• Eat with fork or hold like an open-faced burger

• Add a second cabbage round on top for a “bun” effect

Storage & Reheating

• Refrigerate up to 4 days

• Reheat in oven at 325°F for best texture

• Avoid microwave if possible to keep cabbage firm

Variations

• Chicken version: Use ground chicken with added olive oil

• Cheeseburger style: Add pickles and mustard

• Spicy: Add jalapeños or cayenne

• Mediterranean: Use feta, oregano, and garlic