Name: Oven-Baked Cabbage Burgers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 4 cups green cabbage, chopped; 1 yellow onion, diced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 lbs refrigerated or homemade bread dough (Rhodes rolls, crescent rolls, or pizza dough); 2 tbsp olive oil or melted butter (for brushing)

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Oven-baked cabbage burgers are a hearty, comforting, and surprisingly budget-friendly meal that brings together seasoned ground beef and tender cabbage wrapped in soft, golden dough. I love making these when I want something warm, filling, and baked to perfection—all in one handheld pocket. It’s like a mash-up between a savory pastry and a homestyle burger, with cabbage adding a deliciously tender texture.

Oven-Baked Cabbage Burgers

Why You’ll Love This Recipe

I love this recipe because it’s cozy and satisfying, but also easy to make with simple ingredients. The cabbage softens in the oven and blends beautifully with the savory beef filling, and the fluffy, golden crust seals in all the flavor. It’s perfect for meal prep, freezer-friendly, and always a hit with my family—especially during colder months.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Green cabbage, chopped
Yellow onion, diced
Salt
Black pepper
Garlic powder
Refrigerated or homemade bread dough (like Rhodes rolls or crescent roll dough)
Olive oil or melted butter (for brushing)

Directions

I start by browning the ground beef in a skillet over medium heat. Once it’s mostly cooked, I add the chopped onion and cabbage.
I cook everything together, stirring occasionally, until the cabbage is tender and the onions are soft. I season the mixture with salt, pepper, and garlic powder, then set it aside to cool slightly.
I preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
I roll out portions of dough into circles or rectangles, depending on the dough I’m using.
I spoon some of the beef and cabbage mixture onto each dough round, fold over, and pinch the edges to seal.
I place the cabbage burgers on the baking sheet, seam side down, and brush the tops with olive oil or melted butter.
I bake them for 20–25 minutes, or until the tops are golden brown. I let them cool slightly before serving.

Servings and timing

This recipe makes 8–10 cabbage burgers.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Sometimes I add shredded cheddar cheese to the filling for a gooey twist. I’ve also used ground turkey or sausage instead of beef. If I want a little kick, I mix in red pepper flakes or chopped jalapeños. For a dough shortcut, I’ve even used puff pastry or biscuit dough with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven or air fryer at 350°F until warmed through, which keeps the crust crispy. They also freeze well—I wrap each one individually and freeze for up to 2 months, then reheat straight from frozen.

FAQs

Can I make these ahead of time?

Yes, I prep and assemble them ahead, refrigerate them unbaked, and pop them in the oven when I’m ready to serve.

Can I use pre-shredded cabbage or coleslaw mix?

Absolutely. It’s a great time-saver and works just as well.

What dough works best?

I usually use refrigerated bread dough or frozen dinner rolls, but crescent roll dough or even pizza dough works too.

Can I make them vegetarian?

Yes, I skip the meat and use sautéed mushrooms, lentils, or a mix of beans and rice with cabbage.

What should I serve with cabbage burgers?

I love them with a side of pickles, mustard, or dipping sauce. A simple soup or salad rounds out the meal perfectly.

Conclusion

Oven-baked cabbage burgers are one of those nostalgic, comforting recipes that I turn to when I want something warm, filling, and family-approved. They’re easy to make, freezer-friendly, and endlessly customizable. Whether I’m feeding a crowd or stocking the freezer, these savory pockets always make a satisfying meal.