Can I make this Cabbage Burger Bake ahead of time?

Yes! You can prepare the entire dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding 5-7 minutes to the cooking time since you're starting with a cold dish.

What can I substitute for cabbage if I don't like it?

If cabbage isn't your favorite, you can use portobello mushroom caps, eggplant slices, or even large lettuce leaves as a base. Each option will provide a different texture and flavor profile while still keeping the dish low-carb.

How do I know when the burgers are fully cooked?

The safest way to ensure your burgers are fully cooked is to use a meat thermometer. Ground beef should reach an internal temperature of 160°F (71°C). The juices should run clear, and there should be no pink remaining in the center of the patties.

Cabbage Burger Bake: Best Cabbage Burger Recipe

Name: Cabbage Burger Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American / German-Inspired
Ingredients: — The Filling —; 1 lb (450g) lean ground beef; 1 tablespoon olive oil; 1 medium yellow onion, chopped; 1/2 small head cabbage, shredded (or 1 bag coleslaw mix); 2 cloves garlic, minced; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; — The Layers —; 2 cans (8 oz each) refrigerated crescent roll dough (or crescent sheets); 2 cups shredded Cheddar cheese (or Mozzarella/Monterey Jack blend); 1 tablespoon butter, melted (for brushing top)

Ingredients

— The Filling —

1 lb (450g) lean ground beef

1 tablespoon olive oil

1 medium yellow onion, chopped

1/2 small head cabbage, shredded (or 1 bag coleslaw mix)

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

— The Layers —

2 cans (8 oz each) refrigerated crescent roll dough (or crescent sheets)

2 cups shredded Cheddar cheese (or Mozzarella/Monterey Jack blend)

1 tablespoon butter, melted (for brushing top)

Instructions

1. **Preheat:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.

2. **Brown Beef:** In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain any excess grease.

3. **Cook Cabbage:** Add the shredded cabbage (or coleslaw mix), minced garlic, Worcestershire sauce, salt, and pepper to the skillet. Stir well. Cover and cook for 5–7 minutes, or until the cabbage is wilted and tender. Remove from heat.

4. **Bottom Crust:** Unroll one can of crescent dough and press it into the bottom of the prepared baking dish, pinching the seams together to form a solid layer.

5. **Assemble:** Spread the beef and cabbage mixture evenly over the bottom crust. Sprinkle the shredded cheese generously over the meat mixture.

6. **Top Crust:** Unroll the second can of crescent dough and place it on top of the cheese layer. Gently stretch it to cover the filling and pinch the seams together. (It doesn’t have to be perfect!).

7. **Bake:** Brush the top crust with the melted butter. Bake for 25–30 minutes, or until the top is golden brown and the dough is cooked through.

8. **Serve:** Let the casserole cool for 10 minutes to set before slicing into squares. Serve warm.

Notes

Shortcut Tip: Using a bag of pre-shredded coleslaw mix instead of chopping a head of cabbage saves significant prep time and cooks down perfectly.

Dough Variations: If you prefer a thicker crust, you can use refrigerated pizza dough or biscuit dough (rolled out thin) instead of crescent rolls.

Spice it Up: For a kick, add diced jalapeños to the beef mixture or use Pepper Jack cheese instead of Cheddar.

Make Ahead: You can prepare the meat and cabbage filling up to 2 days in advance. Store it in the fridge, then assemble and bake when you are ready for dinner.

Author: Anna Lovae
Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Bake
Cuisine: American / German-Inspired