Description
Prep time: 25 minutes Cook time: 35 to 40 minutes Total time: About 1 hour to 1 hour 5 minutes Servings: 8 to 10 cups Course: Main dish, appetizer Cuisine: American, low-carb friendly
Ingredients
Scale
For the cabbage cups:
- 1 large green cabbage
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the cheeseburger filling:
- 1 lb ground beef
- 6 slices bacon, cooked and crumbled
- 1/2 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 cup shredded cheddar cheese
- Salt and black pepper, to taste
For the garlic Parmesan topping:
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Preheat the oven to 375°F (190°C). Carefully remove 8 to 10 large cabbage leaves. Blanch them in boiling water for 2 to 3 minutes until flexible, then drain and pat dry.
- Brush the cabbage leaves lightly with olive oil and sprinkle with garlic powder, salt and pepper. Arrange them in a greased muffin pan or baking dish, shaping them into little cups. Bake for 8 to 10 minutes.
- Fry the bacon until crispy, transfer it to a paper towel-lined plate and crumble once cooled.
- In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess grease, then stir in the minced garlic, Worcestershire sauce, smoked paprika, onion powder, salt and black pepper.
- Fold the crumbled bacon into the beef mixture, reserving a little for the topping. Stir in the shredded cheddar until combined.
- In a small bowl, mix the melted butter with the minced garlic, grated Parmesan, chopped parsley and optional red pepper flakes.
- Spoon the cheeseburger mixture into each cabbage cup. Drizzle a little garlic Parmesan butter over the filling, then top with mozzarella and the remaining Parmesan.
- Bake for 12 to 15 minutes, until the cabbage is tender and the cheese is melted and lightly golden. Make sure the ground beef reaches an internal temperature of 160°F (71°C).
- Sprinkle with the reserved crispy bacon and extra parsley. Let the cups rest for a few minutes before serving.