Oven Baked Cabbage Burger (Printable version)

Seasoned beef patties wrapped in tender cabbage leaves, baked until golden and juicy.

# List of ingredients:

→ Vegetables

01 - 1 large head green cabbage
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Meat

04 - 1 lb ground beef

→ Dairy

05 - 1/2 cup shredded cheddar cheese
06 - 1 large egg

→ Bread & Grains

07 - 1/3 cup breadcrumbs

→ Condiments & Spices

08 - 2 tbsp ketchup
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp smoked paprika

→ Oil

13 - 2 tbsp olive oil

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
02 - Remove outer leaves from cabbage. Cut off stem and carefully peel 8 whole leaves. Blanch cabbage leaves in boiling salted water for 2–3 minutes until pliable. Drain and set aside.
03 - In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant. Allow to cool slightly.
04 - In a large bowl, combine ground beef, sautéed onion and garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, salt, pepper, paprika, and cheddar cheese. Mix until just combined.
05 - Divide the meat mixture into 4 portions. Form each into a thick patty.
06 - Place two cabbage leaves overlapping on your work surface. Set a patty in the center. Fold the leaves around the patty to encase; set seam-side down on the baking sheet. Repeat with remaining patties.
07 - Brush tops of wrapped burgers with remaining olive oil.
08 - Bake for 30–35 minutes, or until the meat is cooked through (internal temp: 160°F) and cabbage is lightly browned.
09 - Serve hot, optionally with mustard or your favorite burger sauce.

# Expert Advice:

01 -
  • All the satisfaction of a juicy burger without that heavy post meal carb coma
  • The cabbage gets sweet and tender in the oven while the beef stays incredibly moist
  • Forks are optional but naplets are absolutely mandatory
02 -
  • If the cabbage tears while you are peeling leaves, blanch the damaged ones anyway and use two layers to patch any holes
  • Let the wrapped burgers rest for five minutes after baking so they set up and do not fall apart when you cut into them
03 -
  • Use a meat thermometer to avoid overcooking. 160°F is your sweet spot.
  • Leftovers reheat surprisingly well in the microwave with a damp paper towel over them.

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