Juicy seasoned beef, roasted tender cabbage, savory tomato sauce, and melted cheese come together in this delicious low-carb twist on classic burgers. Instead of a traditional bun, thick cabbage slices become the base, making this an easy, hearty, and satisfying dinner.
Ingredients
For the Cabbage
1 large head green cabbage
1½ tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the Beef Patties
1 lb (450 g) lean ground beef
2 cloves garlic, finely minced
½ cup green onions, finely chopped
2 tablespoons fresh parsley, chopped
½ teaspoon red pepper flakes, optional
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
For the Topping
½ cup tomato sauce or low-sugar ketchup
1 cup shredded mozzarella, Monterey Jack, or cheddar cheese
1 tablespoon fresh parsley, for garnish
Optional Burger Toppings
Pickles
Sliced tomatoes
Thinly sliced red onion
Mustard
Sugar-free ketchup
Sliced jalapeños
Avocado
Instructions
- Prepare the Oven
Preheat your oven to 400°F (200°C).
Line a large rimmed baking sheet with parchment paper for easier cleanup.
- Slice the Cabbage
Remove any damaged outer leaves from the cabbage.
Cut the cabbage into thick rounds, approximately 1 inch thick. Try to cut through the core so the cabbage slices stay together while baking.
Arrange about 4 sturdy cabbage rounds on the prepared baking sheet.
- Season the Cabbage
Brush both sides of each cabbage round lightly with olive oil.
Sprinkle with salt and black pepper.
Bake for about 10 minutes, until the cabbage begins to soften and the edges start to brown. Pre-roasting helps the cabbage become tender before the beef finishes cooking.
- Make the Beef Mixture
While the cabbage is roasting, add the ground beef, garlic, green onions, parsley, red pepper flakes, smoked paprika, salt, and black pepper to a large bowl.
Mix gently with your hands or a fork until the seasonings are evenly distributed.
Avoid overmixing because it can make the burgers dense.
- Shape the Patties
Divide the beef mixture into 4 equal portions.
Shape each portion into a thin burger patty approximately the same size as the cabbage rounds.
- Assemble the Cabbage Burgers
Remove the cabbage from the oven.
Spread approximately 1 tablespoon of tomato sauce over each cabbage round.
Sprinkle a little shredded cheese over the sauce.
Place one beef patty on top of each cabbage slice.
Finish with the remaining shredded cheese.
- Bake
Return the baking sheet to the oven.
Bake for approximately 10–12 minutes, or until the beef is completely cooked through and the cheese is melted and bubbly.
For food safety, ground beef should reach an internal temperature of 160°F (71°C).
- Finish and Serve
Remove from the oven and let the cabbage burgers rest for about 3–5 minutes.
Sprinkle with fresh parsley and add your favorite burger toppings.
Serve hot.
Serving Ideas
These cabbage burgers are delicious with:
Pickles
Side salad
Roasted vegetables
Cauliflower mash
Air-fryer zucchini
Green beans
Coleslaw
Avocado
Garlic roasted broccoli
Recipe Tips
Choose a firm cabbage: A fresh, tightly packed head will hold its shape better when sliced.
Cut through the core: The core helps keep the cabbage rounds intact during roasting.
Don’t make the patties too thick: A thinner patty cooks more evenly while the cabbage finishes roasting.
Drain excess beef grease: If using higher-fat ground beef, carefully drain excess grease before serving.
For extra crispy edges: Roast the cabbage a few minutes longer before adding the beef.
For extra cheesy burgers: Add another small handful of cheese during the final 2–3 minutes of baking.
Easy Substitutions
Ground Turkey
Replace the beef with ground turkey for a lighter option.
Ground Chicken
Ground chicken also works well. Season it generously because it has a milder flavor.
Cheese
Use:
Cheddar
Mozzarella
Monterey Jack
Colby Jack
Pepper Jack
Tomato Sauce
You can use regular tomato sauce, marinara, or low-sugar ketchup.
All Nut Information & Allergens
Does this recipe contain nuts?
No. The basic recipe contains no peanuts or tree nuts.
Is it nut-free?
Yes, the listed ingredients are naturally nut-free. However, if you’re cooking for someone with a serious nut allergy, check packaged cheese, ketchup/tomato sauce, and seasonings for allergen statements and possible cross-contact.
Dairy
The cheese contains milk/dairy.
For a dairy-free version, use a dairy-free shredded cheese or simply omit the cheese.
Gluten
The basic recipe can be gluten-free, but check your tomato sauce, ketchup, Worcestershire sauce, and seasonings because some packaged products may contain gluten or have cross-contact warnings.
Egg
There are no eggs in the basic recipe.
Nut-free topping ideas
For extra flavor without nuts, use:
Pickles
Jalapeños
Fresh herbs
Avocado
Tomato
Onion
Mustard
Approximate Nutrition
Per serving, assuming 4 servings and depending on the beef and cheese used:
Calories: ~350–450
Protein: ~30–35 g
Carbohydrates: ~10–15 g
Fat: ~22–28 g
Fiber: ~3–4 g
Sugar: ~5–7 g
Nutrition will vary based on the fat percentage of the beef, amount of cheese, and sauce used.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a 375°F (190°C) oven or air fryer until heated through. Microwaving works too, but the cabbage will be softer.
For meal prep, keep the burgers refrigerated and reheat individual portions as needed.
Can You Freeze Cabbage Burgers?
Yes, they can be frozen, although the cabbage may become softer after thawing.
For best results, allow them to cool completely, wrap individually, and place in a freezer-safe container.
Thaw overnight in the refrigerator and reheat in the oven until hot.
Q&A
Q: Are cabbage burgers low-carb?
A: Yes. Replacing the traditional bread bun with roasted cabbage significantly reduces the carbohydrate content. Use a low-sugar tomato sauce or ketchup for an even lower-carb option.
Q: Are cabbage burgers keto-friendly?
A: They can fit into a keto-style diet depending on the portion size and ingredients. Choose low-carb tomato sauce or ketchup and a suitable cheese.
Q: Can I use ground turkey instead of beef?
A: Absolutely. Ground turkey is an easy substitute and works very well with the cabbage and cheese.
Q: Can I use ground chicken?
A: Yes. Ground chicken works too, but make sure it reaches 165°F (74°C) internally.
Q: Can I use red cabbage?
A: Yes, although green cabbage is generally easier to use for sturdy rounds and has a milder flavor.
Q: Why do I roast the cabbage first?
A: Pre-roasting softens the cabbage and begins caramelizing the edges before the beef is added, helping everything finish at roughly the same time.
Q: Can I skip the tomato sauce?
A: Yes. You can replace it with mustard, burger sauce, marinara, or simply leave it out.
Q: Can I make these without cheese?
A: Definitely. The burgers will still be delicious without cheese.
Q: What cheese melts best?
A: Mozzarella, Monterey Jack, cheddar, and Colby Jack all melt beautifully.
Q: Can I add bacon?
A: Yes. Cooked and crumbled bacon makes a delicious topping.
Q: Can I make these ahead of time?
A: Yes. Prepare and bake them ahead, refrigerate, and reheat when ready to serve.
Q: Can I make these in an air fryer?
A: Yes, but cabbage rounds and the beef should be cooked in a single layer and monitored closely because air fryers vary. Make sure the beef reaches the appropriate safe internal temperature.
Q: Why is my cabbage watery?
A: Cabbage naturally releases water as it cooks. Using sturdy slices, avoiding overcrowding, and roasting until the edges are browned can help reduce excess moisture.
Q: Can I make these gluten-free?
A: Yes. The basic recipe is naturally gluten-free, but always check packaged sauces and seasonings for gluten-containing ingredients or cross-contact.
Q: Can I make these dairy-free?
A: Yes. Omit the cheese or use a dairy-free cheese alternative.
Q: Can I add onions to the beef?
A: Yes. Finely chopped onion adds moisture and flavor. Red onion, yellow onion, or green onion all work well.
Q: What should I serve with cabbage burgers?
A: A fresh salad, roasted broccoli, green beans, cauliflower mash, pickles, or air-fryer vegetables make excellent sides.
Q: Can I freeze them?
A: Yes, although the cabbage texture will be softer after freezing and thawing. For the best texture, refrigerating leftovers is preferable.
