Cabbage Burger Recipe – Recipe Diaries
Cabbage burgers are a beloved staple of Midwestern consolation meals. Historically referred to as Runzas or Bierocks, these savory yeast dough pockets crammed with floor beef and cabbage have fed households for generations. Nevertheless, working with yeast dough and braising cabbage on a crowded stovetop can flip right into a time-consuming venture.
This sheet pan model utterly reimagines the traditional taste profile by streamlining the approach. By roasting thick cabbage rounds immediately on a baking sheet, you construct an extremely flavorful, low-carb basis that captures every little thing you like in regards to the authentic dish with a fraction of the trouble.
We love cabbage on this web site, you’ll undoubtedly like this Soiled Cabbage Recipe, Weight Watchers Zero Level Cabbage Soup, and Alton Brown Corned Beef and Cabbage!
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Why This Works
- Constructed-In Low-Carb Bun: Utilizing thick cabbage rounds as a substitute of conventional yeast dough considerably reduces the carbohydrates whereas offering a satisfying, sturdy base.
- Caramelized Taste Enhance: Roasting the cabbage at excessive warmth caramelizes the perimeters, bringing out a pure sweetness that balances the savory meat.
- Trapped Juices: Urgent the burger patties immediately onto the roasted cabbage permits the savory juices to taste the vegetable somewhat than draining away.
- One-Pan Cleanup: Getting ready all the meal on a single sheet pan minimizes kitchen litter and shortens your night dishwashing routine.
Substances Wanted for Cabbage Burgers
- Inexperienced Cabbage: One giant, agency head of inexperienced cabbage is the muse of this recipe. You’ll slice it into thick, uniform rounds to behave as the bottom to your burgers.
- Floor Beef: Lean floor beef offers the traditional, hearty protein component. It mimics the standard filling completely whereas holding its form properly as a patty.
- Yellow Onion: Finely minced yellow onion is combined immediately into the bottom beef so as to add important fragrant depth and moisture to every patty.
- Olive Oil: A drizzle of high-quality olive oil helps coat the cabbage rounds, guaranteeing they get superbly tender and browned with out drying out within the scorching oven.
- Garlic Powder: This straightforward pantry spice evenly seasons the bottom beef combination, providing a heat and savory background notice.
- Salt and Black Pepper: Commonplace kosher salt and freshly cracked black pepper are important for drawing out pure sweetness within the cabbage and enhancing the meat taste.
The right way to Make Cabbage Burgers
Begin by preheating your oven to 400 levels Fahrenheit and calmly greasing a big, rimmed sheet pan with olive oil.
Slice it horizontally into thick, uniform rounds about three-quarters of an inch thick. Prepare these cabbage rounds in a single layer in your ready sheet pan. Drizzle the tops evenly with olive oil, and season generously with salt and black pepper. Put aside.
In a medium mixing bowl, mix the bottom beef, finely minced yellow onion, garlic powder, salt, and black pepper. Form the combination into broad, flat patties which might be barely bigger than your cabbage rounds.
Rigorously take away the sheet pan from the oven. Press one uncooked beef patty immediately on prime of every partially roasted cabbage spherical, guaranteeing the meat seals flat towards the floor. Return the sheet pan to the oven and bake for a further fifteen to twenty minutes. The dish is prepared when the meat is absolutely cooked by and the cabbage is totally tender. Then add any burger toppins you want!
Professional Suggestions for Cabbage Burgers
- Hold the Core Intact: When slicing your cabbage rounds, attempt to hold the central core intact the place attainable. This acts as a pure anchor that retains the leaves from separating on the pan.
- The Squeeze Technique: Cabbage naturally comprises a excessive quantity of water. In case your rounds appear excessively moist after the preliminary roast, gently blot the highest floor with a paper towel earlier than including the meat.
- Overpack the Edges: At all times form your meat patties barely wider than the cabbage base. As the meat cooks and tightens, it’s going to shrink right down to match the diameter of the cabbage completely.
Storage
Leftover cabbage burgers retailer superbly within the fridge. Enable the roasted rounds to chill utterly to room temperature earlier than transferring them to an hermetic container. They’ll stay recent and flavorful for as much as 4 days.
Serving Recommendations
These savory low-carb bundles pair excellently with traditional Midwestern sides. Serve them alongside crisp dill pickle spears and a facet of tangy German potato salad for a whole meal.
A drizzle of stone-ground mustard proper over the meat patty enhances the deep flavors superbly.
For individuals who wish to nod again to the traditional dough-wrapped model, a facet of heat crusty dinner rolls satisfies that bread craving completely.
Recipe FAQS
Sure, lean floor turkey or floor pork can simply substitute the meat. Simply make sure you monitor the cooking time so the leaner poultry doesn’t dry out.
Completely. You’ll be able to place a slice of Swiss or sharp cheddar cheese on prime of the meat patties over the past two minutes of baking so it melts down superbly.
Roasting at a excessive temperature of 400 levels ensures the perimeters caramelize whereas the water evaporates shortly, stopping a soggy or mushy texture.
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Cabbage Burger Recipe
Prep Time: 5 min
Prepare dinner Time: 20 min
Complete Time: 25 min
Yield: 6 1x
Class: Dinner
Technique: Bake
Delicacies: American
Weight-reduction plan: Low-Carb
Description
Cabbage burgers are a beloved staple of Midwestern consolation meals. Historically referred to as Runzas or Bierocks, these savory yeast dough pockets crammed with floor beef and cabbage have fed households for generations.
1 giant head inexperienced cabbage
1.5 kilos lean floor beef (90/10 mix)
1 small yellow onion, finely minced
½ teaspoon freshly cracked black pepper
6 slices sharp cheddar cheese
1 giant yellow onion, sliced and caramelized
Directions
Begin by preheating your oven to 400 levels Fahrenheit and calmly greasing a big, rimmed sheet pan with olive oil.
Slice it horizontally into thick, uniform rounds about three-quarters of an inch thick. Prepare these cabbage rounds in a single layer in your ready sheet pan. Drizzle the tops evenly with olive oil, and season generously with salt and black pepper. Put aside.
In a medium mixing bowl, mix the bottom beef, finely minced yellow onion, garlic powder, salt, and black pepper. Form the combination into broad, flat patties which might be barely bigger than your cabbage rounds.
Rigorously take away the sheet pan from the oven. Press one uncooked beef patty immediately on prime of every partially roasted cabbage spherical, guaranteeing the meat seals flat towards the floor. Return the sheet pan to the oven and bake for a further 15 to twenty min. The dish is prepared when the meat is absolutely cooked by and the cabbage is totally tender. Then add any burger toppins you want!
Notes
When slicing your cabbage rounds, attempt to hold the central core intact the place attainable. This acts as a pure anchor that retains the leaves from separating on the pan.
Diet
- Serving Dimension: 1 burger
- Energy: 390
- Sugar: 6g
- Fats: 22g
- Saturated Fats: 9g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 34g
