These are a clever mash-up of stuffed cabbage rolls and juicy burgers—baked in muffin tins so each one is perfectly portioned and easy to serve.
🥬🍔 Stuffed Cabbage Burger Cups
🧾 Ingredients
- 1 medium head green cabbage
- 500 g (1 lb) ground beef
- ½ cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- ½ cup breadcrumbs
- 1 tsp paprika
- Salt & black pepper
For the sauce:
- 1 cup tomato sauce
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp vinegar (white or apple cider)
- 1 tsp Worcestershire sauce
👩🍳 Instructions
1. Prepare the cabbage
- Bring a large pot of water to a boil.
- Carefully peel off cabbage leaves and blanch them for 2–3 minutes until soft and pliable.
- Pat dry.
2. Make the filling
In a bowl, mix ground beef, cooked rice, onion, garlic, egg, breadcrumbs, paprika, salt, and pepper until just combined.
3. Shape the cups
- Grease a muffin tin.
- Line each cup with a cabbage leaf (let edges hang over).
- Fill with the meat mixture, pressing gently.
- Fold the cabbage edges over the top.
4. Make the sauce
Mix tomato sauce, ketchup, brown sugar, vinegar, and Worcestershire sauce.
5. Bake
- Spoon sauce over each cup.
- Cover loosely with foil and bake at 180°C (350°F) for 35–40 minutes.
- Remove foil and bake another 10 minutes to lightly caramelize.
🍽️ Serving Ideas
- With mashed potatoes or buttered rice
- Alongside a simple cucumber salad
- Topped with a dollop of sour cream
✨ Tips
- Swap beef for lamb or turkey if you prefer.
- Add a pinch of chili flakes for a little heat.
- Use savoy cabbage for more tender leaves.
They’re hearty, a little nostalgic, and much easier than traditional rolls. If you want, I can give you a cheesy version or a low-carb (no rice) variation.