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
Start by preheating your oven to 400 degrees Fahrenheit and lightly greasing a large, rimmed sheet pan with olive oil.
Slice it horizontally into thick, uniform rounds about three-quarters of an inch thick. Arrange these cabbage rounds in a single layer on your prepared sheet pan. Drizzle the tops evenly with olive oil, and season generously with salt and black pepper. Set aside.
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 that are slightly larger than your cabbage rounds.
Carefully remove the sheet pan from the oven. Press one raw beef patty directly on top of each partially roasted cabbage round, ensuring the meat seals flat against the surface. Return the sheet pan to the oven and bake for an additional 15 to 20 min. The dish is ready when the beef is fully cooked through and the cabbage is completely tender. Then add any burger toppins you like!
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