Description
These savory cabbage-wrapped burgers are baked in the oven to perfection, offering a low-carb alternative to traditional buns. Filled with juicy beef and veggies, they’re a flavorful and healthy twist on a classic burger.
Ingredients
For the Cabbage Burgers:
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1 medium head of cabbage (preferably green or savoy cabbage)
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1 lb ground beef (or turkey, chicken, or a vegetarian option)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon Worcestershire sauce
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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Salt and pepper, to taste
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1 egg (optional, for binding)
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1 cup shredded cheese (optional, for added flavor)
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2 tablespoons olive oil (for brushing)
Instructions
Start by removing the outer leaves of the cabbage and discarding them. Cut the cabbage in half through the core, and then carefully remove the core of the cabbage. Once you’ve removed the core, separate the cabbage into large leaves. You will need about 8-10 leaves for the burgers, depending on their size.
To make the cabbage leaves pliable, blanch them in boiling water for 2-3 minutes. This softens the leaves and makes them easier to fold around the filling. After blanching, immediately transfer the cabbage leaves to a bowl of ice water to stop the cooking process. Drain the leaves well and set them aside.
In a large mixing bowl, combine the ground beef (or chosen protein), finely chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried thyme, salt, and pepper. If you want to add cheese to the filling, you can mix in ½ cup of shredded cheese at this stage.
If the mixture feels too loose, you can add an egg to help bind it together. The egg is optional but can improve the texture and help keep the filling in place.
Mix everything together thoroughly with your hands or a spoon until all the ingredients are evenly incorporated.
Preheat your oven to 375°F (190°C). While the oven heats, line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent the cabbage from sticking.
Take one of the prepared cabbage leaves and place a generous spoonful of the meat filling in the center. Carefully fold the edges of the cabbage leaf around the filling to create a secure bundle. You may need to overlap the edges of the cabbage leaf to ensure the filling stays inside.
Repeat this process with the remaining cabbage leaves and filling, arranging each cabbage burger on the prepared baking sheet. If any leaves are particularly large, you can cut them in half to better fit the size of the filling.
Using a brush, lightly coat the cabbage wraps with olive oil. This will help them become golden and crispy as they bake. You can also sprinkle a bit of salt on top of each cabbage burger for added flavor.
Place the baking sheet in the preheated oven and bake the cabbage burgers for 25-30 minutes, or until the cabbage is tender and lightly browned. If you’re using cheese in the filling, the cheese should melt and become slightly golden.
For extra crispiness, you can switch the oven to broil for the last 1-2 minutes of baking. Keep an eye on the burgers during this step to prevent burning.
Once the cabbage burgers are cooked to your liking, remove them from the oven and let them cool slightly. Serve them as a main dish, alongside a fresh salad or roasted vegetables for a complete meal. These cabbage burgers are also great with a side of low-carb dipping sauce, like a tangy tomato sauce or creamy ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 15-20g
- Carbohydrates: 7-9g
- Protein: 22-25g