High Protein Cabbage Burgers Easy Low-Carb Dinner

When you’re looking for a creative way to enjoy burgers without the bun, high protein cabbage burgers deliver all the satisfaction of a classic burger with a smart, vegetable-based twist. Instead of traditional bread, thick slices of roasted cabbage serve as the foundation, providing a sturdy base that holds up to juicy beef patties, melted cheese, and tangy tomato sauce. This recipe serves four and takes just 40 minutes from start to finish, making it an easy weeknight dinner that feels special enough for weekend meals.

The beauty of this dish lies in its simplicity. Cabbage steaks roast until tender with slightly caramelized edges, creating a mild, sweet flavor that complements rather than competes with the seasoned beef. The meat mixture gets folded with fresh herbs, green onions, and cheese, ensuring every bite is flavorful and moist. It’s a complete meal on one baking sheet that works perfectly for anyone watching carbs or simply wanting more vegetables in their dinner rotation.

Why You’ll Love These High Protein Cabbage Burgers

These cabbage burgers solve the problem of wanting burger flavor without the heaviness of a bun. The cabbage base adds nutrients and fiber while staying sturdy enough to handle a generous beef patty and melted cheese on top.

The meat stays incredibly juicy because cheese mixed directly into the ground beef releases moisture as it melts during cooking. This technique creates patties that are tender throughout rather than dry around the edges. Fresh parsley and green onions brighten the beef without overpowering it.

Everything cooks on one sheet pan, which means minimal cleanup and even cooking. The cabbage gets a head start in the oven to soften before the meat goes on, ensuring both components finish at the same time with perfect textures.

This recipe adapts easily to different dietary needs. It’s naturally low-carb and keto-friendly while providing substantial protein. You can swap the beef for ground turkey or chicken, adjust the cheese type for different flavor profiles, or dial the spice up or down based on preference.

Leftovers actually improve after a day in the refrigerator as the flavors meld together. A quick reheat in the oven or air fryer brings back the texture, making this an excellent meal prep option for lunches or quick dinners throughout the week.

Ingredients for High Protein Cabbage Burgers

I choose green cabbage for its mild flavor and sturdy structure. Look for a firm, heavy head with tightly packed leaves and no soft spots. The outer leaves should be crisp and bright green without excessive browning.

• 1 head green cabbage, sliced into 1-inch thick steaks
• 1 lb ground beef (or 50/50 beef and pork blend)
• 1 tbsp olive oil (for brushing)
• 1 tsp garlic, minced
• 1/2 cup green onions, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup tomato sauce (or sugar-free ketchup)
• 1.5 cups shredded cheddar or mozzarella cheese, divided

Ground beef at 80/20 or 85/15 fat ratio works best for these burgers. The fat keeps the meat moist during baking and adds flavor. If you prefer leaner beef, consider using a 50/50 blend of beef and ground pork, which adds richness without excessive grease.

Fresh herbs make a noticeable difference in the meat mixture. Pre-chopped herbs from containers don’t have the same bright flavor as fresh parsley you chop yourself. Green onions should have firm green tops and white bulbs that aren’t slimy or dried out.

For cheese, sharp cheddar provides bold flavor that stands up to the beef, while mozzarella melts into creamy pools. You can mix both types—use cheddar in the meat mixture for flavor and mozzarella on top for that classic cheese pull. Pre-shredded cheese works fine here since it’s getting thoroughly melted.

How to Make Oven Baked Cabbage Burgers

Start by preheating your oven to 400°F. This temperature is hot enough to roast the cabbage and cook the beef through without drying out either component.

Remove any damaged outer leaves from the cabbage head. Place the cabbage on a cutting board with the core facing up. Using a sharp chef’s knife, slice downward through the core to create 1-inch thick steaks. You should get 4-5 good slices from a medium head. The core running through each slice holds the layers together, which is exactly what you want.

Line a large rimmed baking sheet with parchment paper. Arrange the cabbage steaks in a single layer, leaving space between each piece. Brush both sides of each cabbage slice with olive oil using a pastry brush or your fingers. The oil helps the cabbage caramelize and prevents it from drying out. Season each slice lightly with a pinch of salt and pepper.

Slide the baking sheet into the preheated oven and roast for 10 minutes. This pre-roasting softens the cabbage and reduces its cooking time once the meat is added. The edges should just start to turn golden.

While the cabbage roasts, prepare the meat mixture. In a large bowl, combine the ground beef, minced garlic, chopped green onions, chopped parsley, red pepper flakes, half of the shredded cheese (about 3/4 cup), salt, and pepper. Use your hands to mix everything together gently. Don’t overwork the meat or it will become tough—mix just until the ingredients are evenly distributed.

Divide the meat mixture into 4 equal portions. Shape each portion into a patty that’s roughly the same diameter as your cabbage steaks. Make the patties slightly thinner in the center than at the edges, as they’ll puff up during cooking. This technique helps them cook evenly and maintain a flat surface.

When the timer goes off, carefully remove the hot baking sheet from the oven. Spread about 1 tablespoon of tomato sauce or sugar-free ketchup onto the top of each roasted cabbage slice. The sauce adds moisture and a touch of tangy sweetness that ties everything together.

Place one beef patty on top of each sauced cabbage slice. Press down gently so the patty makes good contact with the cabbage, but don’t squash it flat.

Return the baking sheet to the oven and bake for 10-12 minutes. The beef should cook through to at least 160°F internal temperature for medium. If you prefer well-done beef, leave them in for a couple extra minutes.

During the final 2 minutes of baking, remove the pan briefly and sprinkle the remaining cheese evenly over the top of each patty. Slide the pan back into the oven and let the cheese melt until it’s bubbly and starting to brown around the edges.

Pull the finished cabbage burgers from the oven and let them rest for 2-3 minutes before serving. This brief rest allows the juices to redistribute throughout the meat. Garnish with extra fresh parsley or green onions if you like.

What to Serve with High Protein Cabbage Burgers

These cabbage burgers are substantial but benefit from a few complementary sides to round out the meal.

Roasted Radishes: Radishes roasted until tender with olive oil and herbs develop a mild, almost potato-like texture and flavor. They provide a low-carb alternative to fries while adding color and crunch to the plate.

Simple Green Salad: Mixed greens with cucumber, cherry tomatoes, and a light vinaigrette offer freshness that cuts through the richness of the cheese and beef. Keep the dressing simple so it doesn’t compete with the burgers.

Cauliflower Mash: Creamy cauliflower mashed with butter and garlic gives you that comfort food element without carbs. The mild flavor pairs well with the boldly seasoned burgers.

Pickled Vegetables: Quick-pickled cucumbers, onions, or peppers add tangy crunch that brightens each bite. The acidity balances the fatty beef and cheese beautifully.

Roasted Brussels Sprouts: Halved Brussels sprouts roasted until crispy with bacon bits create a hearty side that matches the burger’s savory profile. The slight bitterness of the sprouts contrasts nicely with the sweet cabbage.

Zucchini Fries: Baked zucchini sticks coated in parmesan and breadcrumbs (or almond flour for low-carb) satisfy the craving for something crispy alongside your burger.

Pro Tips & Variations

Choose cabbage slices from the center of the head where the core is thickest. The outer slices without much core tend to fall apart during cooking. Save those looser leaves for coleslaw or stir-fries.

If your cabbage steaks are falling apart, don’t worry. You can overlap smaller pieces on the baking sheet and they’ll still work as a base for the burgers. The cheese and meat help hold everything together.

For extra flavor, mix a tablespoon of Worcestershire sauce into the meat mixture. It adds umami depth and complements the beef without making the mixture too wet.

Make these spicier by increasing the red pepper flakes or adding a dash of hot sauce to the meat mixture. Pepper jack cheese in place of cheddar also kicks up the heat while adding creamy texture.

Try a 50/50 mix of ground beef and ground pork for richer flavor. The pork adds fat and a slightly sweeter taste that works beautifully with the cabbage. Just ensure the mixture reaches 160°F internal temperature.

For a complete low-carb “burger experience,” top these with all your favorite burger toppings. Sliced pickles, diced onions, mustard, and extra cheese turn these into fully loaded cabbage burgers that rival anything on a bun.

Ground turkey or chicken works as a leaner alternative. These proteins are drier than beef, so add an extra tablespoon of olive oil to the meat mixture and ensure they reach 165°F. The cheese mixed in helps keep them moist.

Storage & Reheating Tips

Store cooled cabbage burgers in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers if stacking to prevent them from sticking together.

Reheat in a 350°F oven for 10-12 minutes until warmed through. This method maintains the texture of both the cabbage and the meat better than microwaving. You can also use an air fryer at 350°F for 5-7 minutes for slightly crispier edges.

If reheating in the microwave is your only option, use 50% power and heat in 1-minute intervals. Place the cabbage burger on a microwave-safe plate lined with a paper towel to absorb excess moisture. The texture won’t be quite as good, but it’ll still taste great.

These don’t freeze well due to the high moisture content in cabbage. The texture becomes watery and limp after thawing. Make only what you’ll eat within a few days.

Leftover cabbage burgers make excellent lunch options. Pack them cold and reheat at work, or eat them at room temperature—they’re surprisingly good even when not piping hot.

Common Questions

Why is my cabbage falling apart? The core holds the cabbage layers together, so make sure you’re cutting through the core when slicing your steaks. If pieces separate, overlap them on the baking sheet to form a base, and the cheese will help bind everything together.

Can I use a different type of cabbage? Green cabbage works best due to its mild flavor and sturdy structure. Red cabbage is more assertive in taste and can be tougher. Savoy cabbage has a more delicate texture that may become too soft, but it will still work if that’s what you have.

How do I know when the beef is done? Use an instant-read thermometer inserted into the thickest part of the patty. Ground beef should reach 160°F for safe consumption. The meat will look fully brown with no pink remaining, and the juices will run clear.

Can I make these ahead of time? You can prep the meat mixture and slice the cabbage a day ahead, storing them separately in the refrigerator. Assemble and bake when ready to eat. Fully cooked burgers can be stored for 3 days and reheated.

What if I don’t have fresh herbs? Substitute 2 tablespoons of dried parsley and 2 tablespoons of dried chives for the fresh parsley and green onions. Dried herbs are more concentrated, so you’ll need less. Add them directly to the meat mixture as usual.

These high protein cabbage burgers prove that ditching the bun doesn’t mean sacrificing satisfaction. The roasted cabbage provides a sturdy, flavorful base that complements the juicy, cheese-studded beef perfectly. With just 40 minutes and one baking sheet, you’ll have a complete dinner that works for low-carb eating, meal prep, or simply trying something different. Whether you’re committed to keto or just want more vegetables in your meals, these burgers deliver big flavor without the heaviness of traditional bread.