Low Carb Oven-Baked Cabbage Burgers
Thick cabbage steaks as the base, juicy beef patties on top, all baked under sauce and bubbling cheese
These low carb oven-baked cabbage burgers swap the bun for a thick, roasted cabbage steak — topped with a juicy beef patty, a spoon of sauce and a blanket of bubbling cheese, just like the photo.
Estimated per burger: 380 calories, 24g protein and 6g net carbs. Ready in about 45 minutes.
Bake: 30 min
Why you'll love these cabbage burgers
- The cabbage “bun” keeps it to just 6g net carbs per burger
- Juicy beef and bubbling cheese in every bite
- All oven-baked — no frying, no grill needed
- Roasted cabbage edges get sweet and caramelised
- Knife-and-fork burgers that eat like a proper dinner
- Parsley on top and dinner is done, like the photo
Health notes
- Cabbage: Fibre, crunch and a sturdy base for almost no carbs.
- Beef patty: Solid protein; go leaner if you prefer.
- Cheese: Flavour and fat for satiety — a little goes far when it's bubbling on top.
- Sugar-free sauce: Check the label or use passata — burger sauces often hide sugar.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — par-bake the cabbage first
Roast the salted cabbage steaks for 10 minutes and pat them dry before the patties go on. Raw cabbage under a burger steams and floods the tray; par-baked cabbage is tender, drier and sweet at the edges.
Diabetic-Friendly
Low Carb Oven-Baked Cabbage Burgers
Servings
4
Tap or hover to scale
- Prep15 min
- Total15 min
- Servings4 burgers
- Calories380 kcal
Ingredients
Instructions
- Cut the cabbage steaks. Heat the oven to 400°F. Slice the cabbage into 4 thick rounds, about ¾-inch each, keeping a bit of core in each so they hold together. Line a baking dish or tray with parchment.
- Par-bake the cabbage. Brush the rounds with olive oil and season with salt and pepper. Bake for 10 minutes, then pat the tops dry with kitchen paper — this stops a watery tray later.
- Shape the patties. Mix the beef with the garlic powder, onion powder, paprika, salt, pepper and Worcestershire. Shape into 4 patties a touch wider than the cabbage rounds — they shrink as they cook.
- Assemble. Sit one patty on each cabbage steak. Spoon a tablespoon of sauce over each patty.
- Bake. Bake for 18–20 minutes until the beef is cooked through (160°F in the centre, if you temp it). Use oven mitts for the hot dish.
- Cheese and serve. Pile the cheese over the patties and bake 3–5 more minutes until melted, bubbling and golden in spots. Rest 5 minutes, scatter with parsley and serve with tongs or a wide spatula.
Notes & Tips
- Keep the core in each cabbage round — it's the glue that holds the “bun” together.
- Pat the par-baked cabbage dry; that one step prevents a soupy tray.
- Make patties slightly wider than the cabbage — they shrink to fit.
- Cheese goes on at the very end so it bubbles instead of burning.
- Rest before serving; the cabbage steaks slice and lift much cleaner.
Variations & serving ideas
- Turkey: Ground turkey or chicken patties work; add 1 Tbsp olive oil to the mix.
- Cheese: Mozzarella for pull, pepper jack for heat, Swiss for a milder melt.
- Sauce: Sugar-free BBQ sauce or a mustard-mayo mix instead of tomato.
- Extra veg: A slice of tomato or sautéed mushrooms under the cheese.
- Bacon cheeseburger: Add a slice of cooked bacon under the cheese.
- Pizza burger: Use marinara, mozzarella and a pinch of Italian seasoning.
- Spicy: Pepper jack cheese, jalapeño slices and chipotle mayo on top.
- Mushroom Swiss: Sautéed mushrooms and Swiss instead of tomato and cheddar.
Storage
- Refrigerator: Up to 3 days (Airtight container; cabbage softens a little as it sits)
- Freezer: Up to 2 months (Freeze cooked burgers; thaw overnight before reheating)
- Reheat: — (Oven at 375°F for 10–12 minutes until the cheese bubbles again)
Nutrition Facts
Per serving · recipe makes 4 burgers
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Total fat | 28 g |
| Sodium | 620 mg |
| Total carbohydrate | 9 g |
| Fibre | 3 g |
| Protein | 24 g |
Nutrition values are approximate and vary with brands and portion sizes.
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