Ingredients
- 1 head green cabbage, cut into 1-inch thick slices (about 6–8 slices)
- 1 lb (450g) lean ground beef
- 1/2 cup tomato sauce (or ketchup)
- 1/2 cup shredded cheese (mozzarella, Monterey Jack, or a blend), divided
- 1 small onion, finely chopped (optional)
- 1 clove garlic, minced (optional)
- 1 teaspoon dried oregano or Italian seasoning
- Salt and black pepper, to taste
- Olive oil spray or 1–2 teaspoons olive oil
Instructions
1. Preheat Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease.
2. Prepare the Cabbage
- Cut cabbage into 1-inch thick slices, keeping the core intact to hold the slices together.
- Arrange slices on the prepared baking sheet.
- Lightly brush or spray with olive oil and season with salt and pepper.
- Roast in the oven for 15–20 minutes until slightly tender but still firm.
3. Prepare the Beef
- In a bowl, combine ground beef, onion, garlic, oregano, salt, and pepper.
- Form beef into patties slightly smaller than the cabbage slices.
4. Assemble the Burgers
- Remove cabbage from oven.
- Top each cabbage slice with a beef patty.
- Spread tomato sauce over the beef and sprinkle with half of the shredded cheese.
5. Bake
- Return the baking sheet to the oven and bake for 15–20 minutes, until beef is cooked through (internal temp 160°F / 71°C).
- Sprinkle remaining cheese on top during the last 5 minutes of baking to melt.
6. Serve
- Serve hot with extra tomato sauce, mustard, or your favorite burger toppings.
- Optional: garnish with fresh herbs like parsley or chives.
💡 Tips:
- For extra flavor, mix a teaspoon of smoked paprika or chili powder into the beef mixture.
- Cabbage slices can be slightly blanched in boiling water for 2–3 minutes before roasting if you prefer a softer texture.
- Leftovers can be stored in the fridge for 2–3 days and reheated in the oven.
