You’ll have to invest a little time and effort on prep for this unique dish. But it’s worth it! You’ll con-sider this quirky, yet delectable, ‘specialty’ a go-to for any occasion you want to celebrate with a truly unusual main dish…
Yes, this stacker features a ‘regular’ beef burger patty. But that doesn’t mean you have to limit your imagination. In fact, its roasted cabbage lower layer will complement any kind of protein topper, including veggie selections…
What is it?
It’s essentially a regular beef burger patty on top of a cabbage ‘steak’ that’s been roasted in the oven until al dente/fork tender. The secret is a slice of melty cheddar between the cabbage steak and the burger patty. And another on top of the burger. Plus a minute or two back in the oven for the whole stack to melt the cheese.
Another secret is… You can go Asian with this dish very easily, substituting conventional condiments for an Asian sauce of our choice.
We’ve talked about prepared wokking/dipping sauces in this space. Just be sure to use a sauce that complements the type of protein in your patty. And apply it on top of the cabbage patty, under the first cheese slice, so it melds with the cabbage when you put the stack back into the oven to melt the cheese.
If you ARE making some substitutions, or committing a culture swap, you can also consider serving this burger without a bun, as pictured above. Or with a bottom bun only, open-faced. Either way, the topless model facilitates a classic Asian ‘finish’: a nice runny-yolked, sunny-side egg on top! In this case, serve on a plate to be eaten with a knife and fork…
Core-concept toppings…
Among the toppings that can be considered ‘authentic’ to this new classic, I’ve designated:
- Crispy bacon – an eternal best buddy of cheese.
- Crispy-fried or caramelized onions are also a great complement to both roasted cabbage and most melty cheeses.
- There’s also that ‘swicy’, ‘swavouy’ or Asian-style sauce I mentioned earlier. Whatever’s appropriate to your choice of protein.
Other veggies that are commonly found on conventional burgers – tomatoes, raw onions, mushrooms or sweet peppers, for instance – are not particularly good matches for this dish. The cabbage ‘dimen-sion’ clashes. And in spite of what the recipe contributor recommends, I don’t fancy conventional condiments – ketchup, mustard, mayo, and so on – on this burger, for the same reason.
My take
You’ll find you have some unavoidable cabbage leftovers and trimmings after crafting the ‘steaks’. These will chop up nicely for inclusion in any classic sautéed cabbage side. The trimmings will keep tightly sealed in the fridge for several days, until you’re ready for am intense cabbage experience again!
Like the gratin I proposed in this space yesterday, this cabbage burger can be a relatively-painless way to get more cruciferous veggie goodness into your family and friends!
~ Maggie J.