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Oven-Baked Cheesy Cabbage Burgers

Thick roasted cabbage steaks topped with seasoned ground beef patties, tomato sauce, and melted cheddar cheese, baked on one sheet pan for a low-carb, keto-friendly burger dinner in 37 minutes.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head green cabbage cut into 1-inch thick steaks with core intact
  • 2 tbsp olive oil for brushing cabbage steaks
  • salt and black pepper to taste, for cabbage
  • 1 lb lean ground beef 90/10 preferred; 50/50 beef and pork for juicier patties
  • 0.5 cup shredded cheddar or mozzarella cheese divided; 1/4 cup mixed into patties, 1/4 cup for topping
  • 0.5 cup fresh parsley chopped
  • 2 cloves garlic minced; or 1 teaspoon garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt for beef patties
  • 0.5 tsp black pepper for beef patties
  • 0.25 cup tomato sauce or marinara about 1 tablespoon per cabbage steak
  • extra shredded cheese for topping optional additional topping
  • sliced jalapeños or cooked bacon bits optional toppings

Equipment

  • Large rimmed baking sheet
  • parchment paper
  • pastry brush
  • medium mixing bowl
  • Instant-read meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Cut cabbage into 1-inch thick steaks, keeping the core intact in each slice. Brush both sides with olive oil and season with salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast for 10 to 15 minutes until edges are beginning to brown and cabbage is slightly softened.
  3. While cabbage pre-roasts, combine ground beef, 1/4 cup shredded cheese, parsley, garlic, paprika, salt, and pepper in a medium bowl. Mix by hand until just combined. Do not overmix.
  4. Divide the beef mixture into 4 to 6 equal portions and shape into flat oval patties that match the surface area of your cabbage steaks.
  5. Remove the cabbage from the oven. Spread about 1 tablespoon of tomato sauce onto the top surface of each steak. Place a beef patty directly on top of the sauce on each steak.
  6. Return the pan to the oven and bake for 10 to 12 minutes until the beef reaches an internal temperature of 160°F.
  7. Remove from the oven. Sprinkle the remaining 1/4 cup of cheese over each patty. Return to the oven for 2 to 3 minutes until the cheese is melted and bubbly.
  8. Garnish with fresh herbs and serve immediately with a fork and knife.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in an air fryer at 350°F for 4 to 5 minutes or oven at 350°F covered with foil for 10 minutes, uncovered for 3 more. Substitutions: 50/50 ground beef and ground pork for juicier patties. Sugar-free BBQ sauce instead of tomato sauce. Red cabbage works with the same method; extend pre-roast to 15 to 18 minutes. Pro tips: Always keep the core intact when slicing cabbage steaks. Match the patty size to the cabbage steak surface. Spread the tomato sauce layer as adhesive to keep the patty from sliding during baking. Check internal temperature reaches 160°F before adding the cheese topping.