Easy Crispy Cabbage Burger Bake

The first time I made this cabbage burger bake, my husband looked at me like I had completely lost my mind. He watched me arrange those humble cabbage rounds in the baking dish with genuine skepticism, but twenty minutes later, the kitchen smelled exactly like our favorite burger joint. That crispy, roasted cabbage gets this incredible sweetness that balances perfectly with the savory beef.

I served this at a casual dinner party last winter, and my friend Sarah literally scraped her plate clean before asking for seconds. There is something so satisfying about watching people discover that cabbage can be the star of the show. My teenage son, who usually turns his nose up at anything remotely healthy, declared this better than actual burgers.

Ingredients

• 1 medium green cabbage, cored and sliced into rounds: The thick slices hold up beautifully during roasting and create those irresistible crispy edges
• 1 medium yellow onion, finely chopped: Creates that classic burger flavor base we all know and love
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, do not substitute with garlic powder
• 1.5 lbs (680 g) ground beef (80/20 blend): The fat content matters for flavor and juiciness, lean beef will dry out
• 1 1/2 cups (170 g) shredded cheddar cheese: Sharp cheddar gives the best flavor punch against the mild cabbage
• 1/2 cup (120 ml) whole milk: Helps bind everything together into a cohesive, creamy casserole
• 2 large eggs: Essential for giving the bake structure so it slices neatly
• 3 tbsp olive oil: Divided use ensures both the cabbage gets crispy and the beef browns properly
• 2 tbsp ketchup and 1 tbsp yellow mustard: The classic condiment combo that screams burger night
• 1/2 tsp Worcestershire sauce: Adds that deep umami richness that makes people ask what is in this
• 1 tsp smoked paprika: Gives a subtle smoky note reminiscent of grilled burgers
• 1 tsp dried oregano: Adds an herby freshness that cuts through the rich cheese
• Salt and freshly ground black pepper: Season generously, cabbage needs plenty of salt to shine

Instructions

Get the cabbage started:

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange those cabbage rounds in a single layer and brush both sides with 2 tablespoons olive oil. Season generously with salt and pepper.

Roast until golden:

Roast the cabbage for 20 to 25 minutes, flipping halfway through. You want the edges to get beautifully golden and slightly crispy. Meanwhile, grease a 9x13-inch baking dish.

Build the burger base:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes until softened, then add garlic for 1 more minute until fragrant. Add ground beef and cook, breaking it up, until browned and cooked through. Drain excess fat if needed.

Add all the flavors:

Stir in ketchup, mustard, Worcestershire sauce, smoked paprika, oregano, garlic powder, onion powder, and salt and pepper to taste. Let everything simmer together for 2 minutes so the flavors meld. Remove from heat.

Whisk the binder:

In a medium bowl, whisk together eggs and milk until well combined. This will hold the casserole together beautifully.

Layer it up:

Place half the roasted cabbage in the prepared baking dish. Spread all that flavorful beef mixture evenly over the cabbage. Top with remaining cabbage rounds.

Add the creamy finish:

Pour the egg and milk mixture evenly over everything. Sprinkle the shredded cheddar cheese across the top.

Bake until bubbly:

Reduce oven temperature to 375°F (190°C) and bake for 15 to 20 minutes. You want the cheese melted and bubbly with golden spots.

Let it rest:

Let the casserole rest for 5 minutes before serving. This helps it set and makes serving so much easier.

Pin Recipe

This recipe was born from one of those desperate pantry clean-out nights when we had burger toppings but no buns. Now it has become one of those meals my family actually requests, which feels like a huge win. Something about that combination of crispy cabbage, seasoned beef, and melted cheese just works.

Making It Your Own

Once you master the basic technique, this recipe is incredibly flexible. I have made it with ground turkey when I was watching my red meat intake, and honestly, it was still fantastic. The cabbage really carries so much flavor that the protein becomes secondary.

Serving Suggestions

While this casserole is definitely a complete meal on its own, a simple green salad with tangy vinaigrette cuts through the richness beautifully. Sometimes I serve roasted potatoes on the side if I am feeding a crowd with bigger appetites.

Make-Ahead Magic

You can absolutely assemble this ahead of time and refrigerate before baking, which makes it perfect for busy weeknights or entertaining.

• Prepare everything up to the baking step
• Cover tightly and refrigerate for up to 24 hours
• Add 5 to 10 minutes to the baking time if baking from cold

Pin Recipe

There is nothing quite like watching someone take that first skeptical bite and seeing their eyes light up. This cabbage burger bake has become one of those recipes I make when I want to feed people something that feels like comfort food but is a little unexpected.

Recipe FAQs

→ Can I make this cabbage bake ahead of time?

Yes, you can assemble the entire casserole up to 24 hours in advance and refrigerate it unbaked. Add 5-10 minutes to the baking time if cooking from cold.

→ What other vegetables work well in this dish?

Sliced bell peppers, zucchini rounds, or cauliflower steaks can substitute for or complement the cabbage. Just adjust roasting times accordingly.

→ Can I use ground turkey or chicken instead?

Absolutely. Ground turkey or chicken work beautifully, though you may want to add a tablespoon of olive oil to maintain moisture since they're leaner than beef.

→ How do I store leftovers?

Store cooled portions in an airtight container for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

→ Can I freeze this casserole?

Yes, freeze before baking by wrapping tightly with plastic and foil. Thaw overnight in the refrigerator before baking as directed.

→ What sides pair well with this bake?

A crisp green salad with vinaigrette cuts through the richness. Roasted potatoes, glazed carrots, or steamed green beans also make excellent accompaniments.