Can I make Roasted Cabbage Burgers ahead of time?

Yes, you can roast the cabbage steaks up to a day in advance and store them in the refrigerator. When ready to serve, simply reheat the cabbage in a 350°F oven while you cook the burger patties on the stovetop or grill.

Are Roasted Cabbage Burgers keto-friendly?

Absolutely! These burgers are naturally low in carbohydrates since they skip the traditional bun. Each serving contains minimal carbs from the cabbage and toppings, making them perfect for ketogenic and other low-carb diets.

What can I use instead of American cheese?

While American cheese provides that classic melty texture, you can substitute with any cheese that melts well. Swiss, provolone, mozzarella, or even a slice of brie would work beautifully. For a dairy-free option, try a plant-based cheese slice or omit the cheese entirely.

Roasted Cabbage Burgers: A Delicious Low-Carb Twist on a Classic

Ingredients

— The Cabbage Base —

1 medium head green cabbage

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper, to taste

— The Burger Patties —

1 lb (450g) lean ground beef

1 teaspoon Worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

— The Toppings —

4 slices cheddar cheese (or cheese of choice)

4 tablespoons sugar-free ketchup or tomato sauce

Crispy cooked bacon (optional)

Chopped parsley or green onions, for garnish

Instructions

1. **Preheat:** Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

2. **Slice Cabbage:** Remove any damaged outer leaves from the cabbage. Slice the cabbage into 4 to 5 thick rounds (about 3/4-inch to 1-inch thick). These are your ‘steaks’. Place them flat on the prepared baking sheet.

3. **Season Cabbage:** Brush both sides of the cabbage rounds with olive oil. Sprinkle evenly with garlic powder, paprika, salt, and pepper.

4. **First Roast:** Roast the cabbage in the oven for 20 minutes. This pre-cooks the cabbage so it becomes tender and caramelized by the time the meat is done.

5. **Prepare Meat:** While the cabbage roasts, mix the ground beef, Worcestershire sauce, onion powder, garlic salt, and pepper in a bowl. Divide the mixture into 4 equal portions and shape them into flat patties slightly smaller than the width of your cabbage rounds.

6. **Assemble:** Remove the baking sheet from the oven. Carefully spoon 1 tablespoon of ketchup (or tomato sauce) onto the center of each roasted cabbage slice. Place a beef patty on top of the sauce.

7. **Final Bake:** Return the pan to the oven and bake for another 15–18 minutes, or until the beef is cooked through (internal temperature of 160°F).

8. **Melt Cheese:** Top each burger patty with a slice of cheddar cheese. Bake for 1–2 more minutes until the cheese is bubbly and melted.

9. **Serve:** Remove from the oven, garnish with chopped parsley or bacon, and serve hot.

Notes

**Cabbage Size:** Try to pick a small-to-medium head of cabbage. Large heads will make slices that are too big for a single burger portion.

**Water Content:** Cabbage releases water as it cooks. If you notice liquid pooling on the pan after the first roast, carefully blot it with a paper towel before adding the meat.

**Doneness:** If you prefer your cabbage very soft, roast it for 25-30 minutes in the first step. If you like it with a bit of ‘al dente’ crunch, stick to 15-20 minutes.

**Sauce:** You can swap the ketchup for BBQ sauce, marinara, or even a dollop of steak sauce depending on the flavor profile you want.

Author: Anna Lovae
Prep Time: 15
Cook Time: 40
Category: Dinner
Method: Baking
Cuisine: American / Keto