These Cabbage Cheeseburgers are such a fun way to enjoy all the flavors of a juicy cheeseburger without the bun. They’re high in protein, low carb, and packed with beef, melted cheese, tangy pickles, and all your favorite burger toppings.
I’ve been making cabbage in so many different ways lately. My Cabbage Carbonara and high-protein cabbage lasagna turn it into a complete dinner, while my Garlic Butter Melting Cabbage shows how good it can be as a simple side dish. For this recipe, I wanted to use thick roasted cabbage rounds as the base for a full cheeseburger-style meal.
- Why You’ll Love These Cabbage Cheeseburgers
- Ingredients You’ll Need
- How to Make Oven-Baked Cabbage Cheeseburgers
- My Best Tips
- Best Toppings for Cabbage Cheeseburgers
- What To Serve With Cabbage Cheeseburgers
- How to Store and Reheat
- Frequently Asked Questions
- More Easy Cabbage Recipes
- Cabbage Cheeseburgers
The cabbage becomes tender in the center with slightly caramelized edges, while the beef patties stay juicy and the cheese melts right over the top. Add pickles, caramelized onions, or burger sauce, and every bite has that savory, cheesy, tangy flavor you expect from a loaded cheeseburger.
Why You’ll Love These Cabbage Cheeseburgers
The cabbage is actually part of the burger – It roasts under the beef, so it becomes tender, flavorful, and soaks up all those savory juices.
They still taste like a real cheeseburger – You get juicy beef, melted cheese, tangy pickles, and your favorite burger toppings in every bite.
Filling without feeling too heavy – The beef and cheese make them satisfying, while the cabbage keeps the meal a little lighter.
Everything cooks on one pan – I love that there’s no need to stand over the stove or wash a pile of dishes afterward.
Naturally low carb and gluten-free – No bun is needed, and the cabbage rounds still hold all the toppings really well.
Easy to make your own – Add bacon, caramelized onions, jalapeños, mustard, or whatever you usually love on a burger.
Ingredients You’ll Need
Green cabbage: Choose a firm small or medium cabbage, ideally about 2 pounds. Cut it into five thick center rounds so they are sturdy enough to support the beef patties. The outer slices may loosen slightly, but you can tuck any separated leaves back under the patties before baking.
Cut it into thick slices and keep a little of the core attached to each one. This helps the cabbage rounds hold together while they roast and makes them much easier to serve.
Olive Oil and Butter – I like using both here. Olive oil helps the cabbage roast nicely, while melted butter gives it a richer flavor that works so well with the beef and cheese.
Tomato Paste – This adds savory flavor, color, and a little acidity. Mixing it with the olive oil and butter also helps the seasonings cling to the cabbage.
Garlic Powder – Garlic powder seasons both the cabbage and the burger patties. It adds plenty of flavor without the risk of fresh garlic burning in the hot oven.
Lean Ground Beef – Lean ground beef works best because the patties cook directly on top of the cabbage. It stays juicy but doesn’t release too much grease onto the baking sheet.
Dijon Mustard – Mixing Dijon directly into the beef adds a little tanginess and gives the patties more of that classic cheeseburger flavor.
Cheddar or American Cheese – Use whichever cheese you normally love on burgers. Cheddar gives you a stronger cheesy flavor, while American cheese melts especially smoothly over the patties.
Pickles – The pickles are one of my favorite parts because they add a salty, tangy crunch that cuts through the rich beef and melted cheese.
Green Onions or Parsley – A small handful added at the end gives the cabbage cheeseburgers a little freshness and color.
Optional Toppings – This is where you can really make them your own. Add caramelized onions, burger sauce, crispy bacon, mustard, jalapeños, or any other toppings you usually order on a burger.
How to Make Oven-Baked Cabbage Cheeseburgers
These roasted cabbage cheeseburgers are very simple to make. The cabbage gets a head start in the oven so it has time to soften before the beef patties are added.
Slice the Cabbage
Preheat the oven to 425°F or 220°C and line a large baking sheet with parchment paper.
Remove any damaged outer leaves, then cut the cabbage into five thick rounds, about ¾ to 1 inch thick.
Try to keep part of the core attached to each round. The outer slices may be a little looser than the center ones, but you can gently tuck any separated leaves back into place on the baking sheet.
Make the Tomato-Butter Mixture
In a small bowl, combine the olive oil, melted butter, tomato paste, salt, black pepper, and garlic powder.
The mixture will be fairly thick, which is exactly what you want. It should coat the cabbage rather than run off onto the pan.
Roast the Cabbage
Arrange the cabbage rounds in a single layer on the prepared baking sheet. Brush the tomato-butter mixture generously over both sides.
Bake for 12 minutes. At this point, the cabbage will only be partially cooked, but the edges should begin to soften.
Prepare the Burger Patties
While the cabbage is roasting, place the ground beef in a large bowl with the Dijon mustard, garlic powder, salt, and black pepper.
Mix everything gently with your hands or a fork until just combined. Try not to overwork the beef, or the patties may become firm instead of tender and juicy.
Divide the mixture into five-six equal portions and shape each one into a patty slightly smaller than the cabbage rounds.
Add the Beef Patties
Remove the cabbage from the oven and place one burger patty directly on top of every piece of cabbage, then return the baking sheet to the oven.
Bake for 10 to 12 minutes, or until the beef patties are cooked through and reach an internal temperature of 160°F or 71°C.
Melt the Cheese
Place one slice of cheddar or American cheese over each patty.
Bake for another 1 to 2 minutes, just until the cheese melts over the top and starts to drape around the burger.
Add Your Favorite Toppings
Finish the cabbage cheeseburgers with pickles, caramelized onions, burger sauce, or any other toppings you love.
Sprinkle with chopped green onions or fresh parsley and serve while the cheese is still warm and melted.
My Best Tips
Use a small or medium cabbage. The rounds will be closer to burger size and much easier to fit on one baking sheet.
Don’t cut the rounds too thin. Cabbage slices that are thinner than about ¾ inch may become too soft and fall apart underneath the beef patties.
Leave part of the core attached. This is what keeps all the cabbage leaves together as they roast.
Mix the beef gently. Overmixing compresses the meat and can make the finished burger patties dense.
Use a meat thermometer. The thickness of the patties can vary, so checking for an internal temperature of 160°F or 71°C is the easiest way to know the beef is ready.
Best Toppings for Cabbage Cheeseburgers
These cabbage cheeseburgers are delicious with melted cheese, sugar-free ketchup, and plenty of pickles, but you can easily make them your own. I love adding caramelized onions, crispy bacon, burger sauce, mustard, or sliced jalapeños for even more flavor.
Sautéed mushrooms, pickled red onions, chopped tomatoes, shredded lettuce, extra pickles, or crumbled blue cheese are also great options. Add fresh toppings like lettuce and tomatoes after the cabbage burgers come out of the oven so they stay crisp.
What To Serve With Cabbage Cheeseburgers
These cabbage cheeseburgers are filling enough to serve on their own, especially when you add plenty of toppings.
For a low-carb side, serve these cabbage cheeseburgers with turnip fries or crispy Parmesan roasted cauliflower. If you want another bunless burger dinner, try my keto cheeseburger casserole.
For anyone who wants a more traditional meal, serve regular French fries, roasted potatoes, or burger buns on the side.
How to Store and Reheat
Refrigerator: Let the cabbage cheeseburgers cool, then store them in an airtight container for up to 3 days. Keep pickles, burger sauce, and other fresh toppings in separate containers.
Oven: Reheat at 350°F for approximately 8 to 10 minutes, or until heated through.
Air fryer: Reheat at 350°F for 4 to 6 minutes. Check them early because air-fryer temperatures can vary.
Microwave: Reheat in short intervals until hot. The microwave works well, but the cabbage will become softer.
I don’t recommend freezing this recipe because roasted cabbage can release water and become very soft after thawing.
Frequently Asked Questions
Does the cabbage become soft enough?
Yes. The first baking time gives the cabbage a head start, and it continues cooking underneath the burger patties. It becomes tender while remaining firm enough to support the meat and toppings.
Can I cook the burger patties separately?
Yes. You can grill them or cook them in a skillet, then place them over the roasted cabbage. I prefer baking them together because it keeps the recipe easy and gives the cabbage even more savory flavor.
Can I use ground turkey or chicken?
Yes. Either one will work, but poultry patties should reach an internal temperature of 165°F or 74°C. Since they are leaner than beef, watch them closely so they don’t become dry.
Can I prepare these ahead of time?
You can prepare the components earlier in the day. Refrigerate the sliced cabbage, tomato-butter mixture, and shaped patties separately, then assemble and bake them when you’re ready.
Are cabbage cheeseburgers low-carb?
Yes. They are naturally lower in carbs than regular cheeseburgers because the cabbage replaces the bun. When adding optional toppings, simply check the ingredients in sauces to ensure they fit your needs.
More Easy Cabbage Recipes
If you like the roasted cabbage base in this recipe, try my roasted cabbage steaks next. For another complete dinner, this Cajun beef and cabbage skillet combines ground beef and cabbage in one pan.
You can also browse my collection of cabbage dinner ideas for more soups, casseroles, skillet meals, and low-carb pasta swaps.
Cabbage Cheeseburgers
Description
Ingredients
For the Cabbage
- 1 green cabbage ideally around 2 lb
- 1 tablespoon olive oil
- 1 tablespoon butter melted
- 2 tablespoons tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Burger Patties
- 1½ pounds 85% lean ground beef
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Toppings
- 5 slices of cheddar or American cheese
- â…“ cup sliced pickles
- Caramelized onions optional
- Burger sauce optional
Instructions
- Preheat the oven to 425°F or 220°C. Line a large baking sheet with parchment paper.
- Remove any damaged outer leaves, then cut the cabbage crosswise into five sturdy rounds, about ¾ to 1 inch thick. Use the firmest center rounds for this recipe. Leave the core attached to any slices that contain it, and gently tuck loose outer leaves back into place.
- In a small bowl, combine the olive oil, melted butter, tomato paste, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder.
- Arrange the cabbage rounds in a single layer on the prepared baking sheet. Brush one side lightly with the tomato-butter mixture, carefully turn the rounds, and brush the remaining mixture over the tops.
- Roast the cabbage for 12 minutes. It should begin to soften around the edges but will not be fully tender yet.
- While the cabbage roasts, combine the ground beef, Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Mix gently until just combined.
- Divide the beef mixture into 5 equal portions and shape each one into a patty slightly smaller than the cabbage rounds.
- Remove the cabbage from the oven and place one burger patty on top of each piece of cabbage.
- Return the baking sheet to the oven and bake for 10 to 12 minutes, or until the burger patties are cooked through and reach an internal temperature of 160°F or 71°C.
- Place one slice of cheddar or American cheese over each burger patty. Bake for another 1 to 2 minutes, or until the cheese is melted.
- Top the cabbage cheeseburgers with pickles, caramelized onions, and burger sauce, if using. Garnish with chopped green onions or fresh parsley and serve.
Notes
- Some cabbage rounds may be larger or smaller depending on the shape of your cabbage.
- If a few outer leaves separate, tuck them around the round before adding the burger patty.
- Use a wide spatula to lift each cheeseburger from the baking sheet.
- Let them rest for 2 to 3 minutes before serving because the cabbage underneath will be very hot.
- The exact baking time may vary depending on how thick you shape the beef patties.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
