Your Diet Expert

There’s something quietly brilliant about turning humble cabbage into the hero of a burger: enter Oven-Baked Cabbage Burgers, my low-carb take on a classic that’s sturdy enough for sandwiches but light enough for busy weeknights. These oven-baked patties are jam-packed with ground beef, shredded cabbage, melty cheese and simple binders — they bake on a sheet pan (no frying) and come out juicy, slightly caramelized, and perfectly approachable for anyone watching carbs or trying to eat cleaner.

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What makes these Oven-Baked Cabbage Burgers stand out

• Low-carb, high-protein comfort: Cabbage replaces breadcrumbs so you get the grab-and-go satisfaction of a burger with far fewer carbs.
• Hands-off cooking: Sheet-pan, oven-baked method — minimal flipping, less mess, great when you want dinner without babysitting the stove.
• Textural balance: The cabbage gives gentle crunch and moisture; a little cheese adds glue and savory richness.
• Meal-prep friendly: Make a double batch, freeze extras, or portion for lunches — they reheat beautifully.

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Personal blogger note

The first time I made these Oven-Baked Cabbage Burgers, I thought they’d be a ‘healthier side’ experiment. My partner declared them “real dinner food” and polished off two the same night. Now I make them when I want something filling, simple, and low-carb.

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Equipment (and why I use it)

• Large mixing bowl — room to combine beef, cabbage, egg and seasonings without spilling. I prefer a wide bowl so I can gently fold instead of compacting the mixture.
• Box grater or food processor shredder disk — for shredding the cabbage finely so the patties bind evenly. A coarse chop makes them fall apart.
• Baking sheet + parchment paper (or silicone mat) — prevents sticking and gives even browning on the bottom. I always line the pan — cleanup is so much nicer.
• Kitchen scale or measuring cups & spoons — low-carb recipes tend to be sensitive to binder ratios; a scale gives consistency.
• Spatula / fish turner — for flipping if you want to brown both sides lightly; optional since these are baked.
• Instant-read thermometer (optional but recommended) — check internal temperature (160°F / 71°C for ground beef) for safety and perfect doneness.
• Cooling rack — keeps bottoms crisp after baking and prevents steaming.

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Ingredients (with substitutions & why each matters)

Makes 6 burgers

• 1.5 lb (680 g) ground beef (85/15) — the protein and fat that keep these juicy. Swap: 90/10 for leaner (add a tbsp olive oil) or ground turkey for lower fat but drier results.
• 2 cups shredded green cabbage (≈150 g) — replaces breadcrumbs and adds moisture + fiber. Shredding finely helps binding. Swap: Napa cabbage for a softer texture.
• ¾ cup shredded cheddar (≈85 g) — melts to bind and add savory depth. Swap: mozzarella for stretch or pepper jack for spice.
• ¼ cup almond flour (≈28 g) — optional low-carb binder that helps patties hold. Swap: 2 tbsp psyllium husk for extra hold or omit for ultra-low-carb (may be looser).
• 2 large eggs — binder and structure. Swap: 2 egg whites with 1 yolk for slightly lighter texture, or 1 flax “egg” (1 tbsp ground flax + 3 tbsp water) for vegan-ish option (texture differs).
• 1 small onion, very finely diced (≈40 g) — sweetness and flavor. Swap: 1 tbsp onion powder to reduce carbs a tiny bit.
• 2 cloves garlic, minced — aromatic backbone.
• 1 tsp smoked paprika, 1 tsp Dijon mustard, ½ tsp salt, ½ tsp black pepper — basic seasoning that keeps flavors bright and savory.
• 1 tbsp olive oil (for brushing) — helps tops brown in the oven and adds flavor. Swap: melted butter or avocado oil.
• Optional garnish/add-ins: chopped parsley, 1 tbsp Worcestershire or hot sauce for more depth, sesame seeds for crunch.

Why these ingredients: Cabbage + egg + a small amount of almond flour create structure and keep carbs low. Cheese adds fat and helps the patties stay moist when baked.

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Step-by-step cooking process (friend-to-friend, detailed)

1) Preheat & prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat. If you want crispier bottoms, preheat the sheet in the oven (careful when handling).

2) Shred the cabbage & prep aromatics

Remove core, then finely shred cabbage using a box grater or food-processor shredder. Place shredded cabbage in a clean towel or several layers of paper towels and press or squeeze gently to remove excess water — this is key to avoid soggy burgers.

Finely dice the onion and mince the garlic.

3) Mix the patty base

In a large mixing bowl combine:

• 1.5 lb ground beef
• 2 cups shredded, squeezed-dry cabbage
• ¾ cup shredded cheddar
• ¼ cup almond flour
• 2 large eggs
• 1 small diced onion
• 2 cloves minced garlic
• 1 tsp smoked paprika, 1 tsp Dijon mustard, ½ tsp salt, ½ tsp black pepper

Gently fold with clean hands or a spatula until just combined — don’t overwork (that prevents dense patties). The mixture should hold when pressed into a ball; if it’s too wet, add 1 tbsp almond flour. If it’s crumbly, add 1 tbsp beaten egg.

4) Form the patties

Divide mixture into 6 equal portions (~120–125 g each). Roll into balls and flatten to 3/4–1 inch thick patties. Press a slight indentation in the center of each patty with your thumb — this helps even baking and prevents doming.

Place patties on the prepared sheet pan, spacing about 1 inch apart. Brush the tops lightly with 1 tbsp olive oil.

5) Bake until golden & cooked through

Bake in preheated oven at 375°F (190°C) for 18–22 minutes, rotating the pan halfway through. If you like extra browning, switch to broil for 1–2 minutes at the end — watch closely to avoid burning. Use an instant-read thermometer to check for 160°F (71°C) internal temp for beef.

6) Rest & finish

Let patties rest 5 minutes on a cooling rack — this lets juices redistribute so they slice cleanly. Add optional toppings: slices of avocado, a smear of mustard or sugar-free ketchup, quick pickled red onions, or a low-carb bun or lettuce wrap.

Pro tips:

• Don’t skip squeezing water from the cabbage — that small step makes the biggest textural difference.
• If you want cheesier insides, fold in small cheese cubes rather than shredded. They’ll create melty pockets.

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Health & Nutrition Insights

• Protein-packed: With ~36 g protein per burger (see breakdown below), these are filling and helpful for recovery after workouts.
• Low net carbs: Replacing breadcrumbs with cabbage and a small amount of almond flour keeps net carbs very low (~2–3 g net carbs per burger).
• Healthy fats & satiety: Ground beef and cheddar provide fats that help you stay full and satisfied without frequent snacking.
• Vegetable boost: Cabbage supplies fiber, vitamin C and antioxidants — an easy way to add veggies into a comfort meal.

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Serving & Pairing Ideas (Oven-Baked Cabbage Burgers meal ideas)

• Classic: Serve on a toasted low-carb bun or large butter lettuce leaf with sliced tomato, mustard, and pickles.
• Fresh & vibrant: Top with avocado, cilantro, lime, and a dollop of Greek yogurt mixed with lime zest.
• Comfort plate: Two patties with roasted broccoli and a side of garlic butter mushrooms.
• Meal-prep: Stack patties between wax paper in meal containers with a salad; reheat briefly in an oven or air-fryer for best texture.

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Storage & Meal-Prep Tips

• Fridge: Store cooled patties in an airtight container for up to 4 days. Reheat in a 350°F oven for 8–10 minutes or air-fryer at 350°F for 6–8 minutes to refresh crispness.
• Freezer: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F oven for 15–18 minutes (check temp).
• Make-ahead: Mix the patty mixture and portion into balls, cover and refrigerate up to 24 hours before baking. This reduces evening prep time.

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FAQ — quick answers readers often Google

Q: Can I make these Oven-Baked Cabbage Burgers dairy-free?
Yes. Omit the cheddar or replace with a dairy-free shredded cheese. You may need an extra tablespoon of almond flour or another binder to hold the patties.

Q: Will these fall apart without almond flour?
They may be looser but can hold if cabbage is squeezed well and you use eggs. Psyllium husk (1–2 tbsp) is another low-carb binder if you prefer.

Q: Can I air-fry them instead of baking?
Absolutely. Air-fry at 360°F (180°C) for 8–10 minutes, flipping halfway, for a nicely crisped exterior.

Q: How spicy can I make them?
Add ½–1 tsp cayenne, or fold in chopped jalapeño or chipotle in adobo for smoky heat.

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Nutrition breakdown (estimated per burger — recipe makes 6)

These are estimates based on typical ingredient nutrition values. For strict tracking, input your exact brands into your app.

Whole recipe totals (approx):

• Calories: ~2,520 kcal
• Protein: ~219 g
• Fat: ~181 g
• Total carbs: ~20.3 g
• Fiber: ~7.4 g
• Net carbs (total): ~12.9 g

Per burger (1 of 6):

• Calories: ≈ 420 kcal
• Protein: ≈ 36.5 g
• Fat: ≈ 30.2 g
• Total carbs: ≈ 3.4 g
• Fiber: ≈ 1.2 g
• Net carbs: ≈ 2.2 g

Note: Nutrition will vary by meat fat content, cheese type, and exact cabbage weight.

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Recipe details — quick facts

• Prep Time: 15 minutes (including shredding & squeezing cabbage)
• Cook Time: 18–22 minutes (baking)
• Total Time: ~35–40 minutes (including rest)
• Course: Main / Dinner
• Cuisine: American, Low-Carb / Keto-friendly
• Servings: 6 burgers
• Calories: ~420 kcal per burger (estimate)

Closing note

If you try these Oven-Baked Cabbage Burgers, start by squeezing the cabbage dry — it’s the single step that separates good from great. Make a double batch and freeze a few for busy nights; they’re one of those simple, satisfying recipes that make healthy eating feel effortless. Enjoy — and tell me what toppings you loved!