I remember the first time I turned a mound of shredded cabbage and ground meat into something the whole family fought over — a crunchy-topped, cheesy bake that somehow felt both nostalgic and freshly modern. This Easy Crispy Cabbage Burger Bake is a one-dish dinner that blends savory seasoned meat with thick cabbage slices and a golden cheese crust. It’s perfect for weeknights when you want comfort food without a long cleanup, and it’s gentle on the grocery bill while still feeling special on the table. For a simple sweet finish that keeps the meal light, pair it with a no-bake cottage cheese dessert.
Why you’ll love this dish
This bake hits a lot of home-cooking sweet spots: it’s fast to assemble, uses pantry-friendly ingredients, and turns humble cabbage into a satisfying texture contrast. The cabbage layers stay pleasantly crisp around the edges while the center becomes tender and melds with the seasoned meat. It’s a crowd-pleaser for families, great for meal prep, and very adaptable if you want to stretch a pound of ground meat into several servings.
The cooking process explained
Before you grab ingredients, here’s what happens in the pan: you sauté aromatics, mix them into the ground meat along with an egg and seasonings, fold in thick cabbage slices, and press the mixture into a baking dish. A sprinkle of shredded cheese on top browns and bubbles in the oven, giving you that desirable crispy-cheesy finish. Total hands-on time is short; most of the work is mixing and pressing the layers, and the oven does the rest.
What you’ll need
- 1 lb Ground beef or turkey (use lean for less splatter; turkey keeps it lighter)
- 2 cloves Garlic, minced
- 1 Head cabbage, sliced thick (core removed; thick rounds or wedges work best)
- 1 Onion, medium, chopped
- 1 Egg, large
- 1 tbsp Worcestershire sauce
- 1 tsp Black pepper
- 1 tsp Paprika, Smoked
- 1 tsp Salt
- 2 tbsp Olive oil
- 1 cup Cheese, shredded (cheddar, mozzarella, or a blend)
Notes on substitutions: swap ground turkey for beef to reduce fat, or use a half-and-half mix for richer flavor. Try a low-fat cheese to cut calories, or a sharp variety for more punch. If you don’t have Worcestershire, a splash of soy sauce can work in a pinch.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch or similar baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is softened and translucent, about 4–5 minutes.
- In a large mixing bowl, add the ground beef or turkey, the sautéed onion and garlic, thick cabbage slices, the egg, Worcestershire sauce, black pepper, smoked paprika, and salt. Use clean hands or a spoon to mix until everything is evenly combined.
- Transfer the mixture into the prepared baking dish. Press it down and spread it evenly so the cabbage and meat form a compact layer.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 30–35 minutes, until the meat is cooked through, the internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for turkey, and the cheese is bubbly and golden.
- Remove from the oven and let it cool for 5–10 minutes before slicing and serving.
Best ways to enjoy it
Serve warm slices plated like mini meatloaves. Pair the bake with a crisp green salad and a tart vinegar-based slaw to cut the richness. Roasted root vegetables or buttery mashed potatoes are comforting companions. For a lighter meal, spoon a dollop of Greek yogurt on the side and add a squeeze of lemon. If you want a simple dessert, follow this main with a no-bake cottage cheese dessert for a cool, creamy finish.
Storage and reheating tips
Cool leftovers within two hours and store them in an airtight container in the fridge for up to 3–4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 10–15 minutes, or microwave single portions until heated through. For freezing, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Helpful cooking tips
- Use thick cabbage slices or wedges rather than shredded cabbage to keep textural contrast; shredded cabbage will release more moisture.
- If the cabbage seems very wet, sprinkle a pinch of salt on the slices and let them sit 10 minutes, then pat dry. This prevents a soggy bake.
- Press the mixture firmly into the dish so it holds together when sliced.
- Letting the dish rest after baking helps the juices redistribute for cleaner slices.
- Use an instant-read thermometer if you want precise doneness: 160°F (71°C) for ground beef, 165°F (74°C) for ground turkey.
Creative twists
- Add chopped bell pepper or shredded carrot to the onion sauté for color and sweetness.
- Stir in a tablespoon of Dijon mustard into the meat mix for a tangy boost.
- Top with panko mixed with a little olive oil before baking for extra crunch.
- Make it vegetarian by replacing meat with crumbled firm tofu or a seasoned lentil mixture (adjust cooking time).
- Swap smoked paprika for sweet paprika and add a teaspoon of cumin for a subtle earthy warmth.
Helpful answers (FAQ)
Q: How long does this take from start to finish?
A: About 45 minutes total: 10–15 minutes prep and 30–35 minutes baking.
Q: Can I use pre-shredded cabbage instead of thick slices?
A: You can, but shredded cabbage holds more moisture and may make the bake looser. If using shredded, squeeze out excess water first.
Q: Is this suitable for meal prep?
A: Yes. It stores well in the fridge for 3–4 days and slices freeze nicely for up to 2 months.
Q: How can I make this lower in calories?
A: Choose lean ground turkey, reduce the cheese to 1/2 cup, and use nonstick spray instead of olive oil when sautéing.
Q: Can I make this ahead and bake later?
A: Assemble the mixture in the dish, cover, and refrigerate for up to 24 hours. Add the cheese and bake when ready, adding a few extra minutes to the bake time if it’s cold from the fridge.
Q: Is the cabbage safe to eat if it looks watery after baking?
A: A bit of moisture is normal. If the center is fully cooked and reaches the correct internal temperature, it’s safe. To avoid excess water, pre-dry the cabbage or briefly sauté it first.
Conclusion
If you want another version to compare techniques or inspiration for similar oven-baked cabbage-and-meat dishes, this Oven-baked Cabbage Burgers Recipe – Eatwell101 is a helpful resource that highlights small swaps and presentation ideas.
Print
Easy Crispy Cabbage Burger Bake
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Mixed
Description
A nostalgic yet modern one-dish dinner that combines savory ground meat and crunchy topped cabbage with a golden cheese crust.
Ingredients
- 1 lb Ground beef or turkey
- 2 cloves Garlic, minced
- 1 Head cabbage, sliced thick
- 1 Onion, medium, chopped
- 1 Egg, large
- 1 tbsp Worcestershire sauce
- 1 tsp Black pepper
- 1 tsp Paprika, Smoked
- 1 tsp Salt
- 2 tbsp Olive oil
- 1 cup Cheese, shredded (cheddar, mozzarella, or a blend)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch or similar baking dish.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 4–5 minutes.
- In a mixing bowl, combine the ground beef or turkey, sautéed onion and garlic, thick cabbage slices, egg, Worcestershire sauce, black pepper, smoked paprika, and salt. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish. Press it down and spread evenly.
- Sprinkle shredded cheese over the top.
- Bake for 30–35 minutes, until cooked through and the cheese is bubbly and golden.
- Let cool for 5–10 minutes before slicing and serving.
Notes
Substituting ground turkey for beef reduces fat; low-fat cheese can cut calories. For added flavor, a splash of soy sauce can replace Worcestershire in a pinch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American