Oven-Baked Cabbage Burgers

Preheat the oven to 400°F (400°F). Lightly grease a 9×13‑inch baking dish.

Remove the loose outer cabbage leaves. Cut the cabbage crosswise into four thick rounds, about 1½ inches thick, keeping the core intact so each round holds together.

Arrange the cabbage rounds in the prepared baking dish. Brush each round with olive oil and season with half of the salt and pepper. Bake for 20 minutes.

While the cabbage bakes, heat a large skillet over medium‑high heat. Add the ground beef and the diced onion, cooking for 6–8 minutes, breaking the meat into crumbles. Drain any excess grease.

Stir in the minced garlic, Worcestershire sauce, tomato paste, smoked paprika, Italian seasoning, and the remaining salt and pepper. Cook for 1–2 minutes until fragrant.

Add the beef broth, reduce the heat, and simmer for 3–4 minutes until the mixture is moist but not watery.

Remove the cabbage from the oven. Spoon the beef mixture generously over each cabbage round, pressing it slightly into the center of the round.

Sprinkle the shredded mozzarella evenly over the tops of the cabbage rounds. Return the dish to the oven and bake for 15–20 minutes, until the cabbage is fork‑tender and the cheese is melted and golden.

If desired, broil for 1–2 minutes for extra browning. Let the burgers rest for 5 minutes, garnish with chopped parsley, and serve hot.