Description
Cabbage burgers are a beloved staple of Midwestern comfort food. Traditionally known as Runzas or Bierocks, these savory yeast dough pockets filled with ground beef and cabbage have fed families for generations.
Ingredients
1 large head green cabbage
1.5 pounds lean ground beef (90/10 blend)
1 small yellow onion, finely minced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
6 slices sharp cheddar cheese
1 large yellow onion, sliced and caramelized
Instructions
Preheat oven to 400 degrees.
Cut the cabbage into thick rounds, about 1–1½ inches thick. Arrange the cabbage rounds on a baking sheet. Lightly drizzle with oil and season with salt, pepper, and any additional seasonings you like.
Roast for 15 minutes, until the cabbage begins to soften and becomes slightly crispy around the edges.
In a medium mixing bowl, combine the ground beef, finely minced yellow onion, garlic powder, salt, and black pepper. Shape the mixture into wide, flat patties.
Press one raw beef patty directly on top of each partially roasted cabbage round, ensuring the meat seals flat against the surface. Return the baking sheet to the oven and bake for 10–15 minutes, or until the burgers are cooked through and the cheese is melted to your liking.
Notes
When slicing your cabbage rounds, try to keep the central core intact where possible. This acts as a natural anchor that keeps the leaves from separating on the pan.
Nutrition
- Serving Size: 1 burger
- Calories: 390
- Sugar: 6g
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 34g