Crispy Cabbage Burger Bake (Printable)

Hearty layers of seasoned beef, roasted cabbage, and melted cheese create this comforting twist on classic burger flavors.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage, cored and sliced into 1/2-inch thick rounds
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 1.5 lbs ground beef, 80/20 blend recommended

→ Dairy

05 - 1 1/2 cups shredded cheddar cheese
06 - 1/2 cup whole milk
07 - 2 large eggs

→ Condiments & Pantry

08 - 3 tbsp olive oil
09 - 2 tbsp ketchup
10 - 1 tbsp yellow mustard
11 - 1/2 tsp Worcestershire sauce
12 - 1 tsp smoked paprika
13 - 1 tsp dried oregano
14 - 1/2 tsp garlic powder
15 - 1/2 tsp onion powder
16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly grease a 9x13-inch baking dish.
02 - Arrange cabbage rounds on the prepared baking sheet. Brush both sides with 2 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping halfway, until edges are golden and crispy.
03 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook 3-4 minutes until softened. Add garlic and cook 1 more minute.
04 - Add ground beef and cook, breaking it up, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
05 - Stir in ketchup, mustard, Worcestershire sauce, smoked paprika, oregano, garlic powder, onion powder, and salt and pepper to taste. Simmer for 2 minutes. Remove from heat.
06 - In a medium bowl, whisk together eggs and milk until fully combined.
07 - Layer half of the roasted cabbage in the prepared baking dish. Spread all of the beef mixture evenly over the cabbage. Top with the remaining cabbage.
08 - Pour the egg-milk mixture evenly over the casserole. Sprinkle the shredded cheddar cheese on top.
09 - Bake uncovered at 375°F for 15-20 minutes, until cheese is melted and bubbly and casserole is set.
10 - Let rest for 5 minutes before serving. Garnish with optional toppings such as sliced pickles, diced tomatoes, chopped green onions, or sesame seeds as desired.

# Expert Advice:

01 -
  • Everything you love about a cheeseburger happens in one pan without the hassle of patties
  • The roasted cabbage develops this incredible sweetness that balances perfectly with savory beef
  • It reheats beautifully for lunches, somehow tasting even better the next day
02 -
  • Roasting the cabbage separately before layering is absolutely critical or youll end up with soggy, watery layers
  • The egg mixture needs to be poured evenly over the entire surface, not dumped in one spot, or youll get scrambled eggs in some sections and dry spots in others
  • Letting it rest for those 5 minutes seems impossible when it smells so good, but cutting too soon makes the layers slide apart
03 -
  • Use a large baking sheet for the cabbage so the rounds arent crowded, which means they roast instead of steam
  • If your cabbage heads are small, buy two and use the extra for coleslaw the next day
  • Ground turkey works surprisingly well here if you want to lighten it up, just add a splash more olive oil

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