Ingredients
Scale
Cabbage Cups
- 1 large head green cabbage; use 8–10 large intact leaves
- 1 tablespoon olive oil, plus a little for greasing the pan if needed
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Cheeseburger Filling
- 1 lb lean ground beef
- 6 slices bacon, cooked until crisp and crumbled
- 1 cup shredded sharp cheddar cheese, divided
- ½ small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Optional Burger Sauce and Toppings
- 2 tablespoons sugar-free ketchup
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons chopped dill pickles
- 2 tablespoons sliced green onions
Instructions
- Preheat the oven to 400°F and lightly grease the pan. Separate 8–10 cabbage leaves and shave the thick ribs so they bend.
- Blanch leaves for 2–3 minutes, until flexible. Transfer to cold water, drain, and dry thoroughly.
- Brush leaves with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Shape into supported cups in the pan.
- Brown beef and onion in a skillet for about 6–8 minutes, until the beef reaches 160°F. Drain excess fat. Add garlic, Worcestershire, mustard, smoked paprika, and onion powder; cook 1 minute. Taste and adjust seasoning.
- Remove from heat. Stir in bacon and half the cheddar, reserving a little bacon for finishing if desired.
- Divide filling between the cups and top with remaining cheddar. Bake 15–20 minutes, until hot, melted, and lightly golden at the edges. Broil briefly only if needed and only in suitable cookware.
- Mix ketchup, mayonnaise, and mustard for the sauce. Rest cups about 3 minutes, then add sauce, pickles, green onions, and reserved bacon. Serve hot.
- Prep Time: Approximately 20–25 minutes, with cooked bacon ready
- Cook Time: Approximately 25–30 minutes