Garlic Parmesan Bacon Cheeseburger Cabbage Cups

Ingredients

Cabbage Cups
1 large green cabbage; use 8–10 broad leaves, with spares for patching
1 tablespoon olive oil
Salt and black pepper, to taste
Cheeseburger Filling
1 lb ground beef, 80/20 or 85/15
6 slices bacon, cooked crisp and crumbled
1 cup shredded sharp cheddar, divided
3 garlic cloves, minced
½ small onion, finely diced
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon onion powder
Salt and black pepper, to taste
Garlic Parmesan Topping
¼ cup grated Parmesan
1 tablespoon butter, melted
½ teaspoon garlic powder
1 tablespoon chopped parsley, optional, for finishing
Optional Serving Toppings
Dill pickle slices or chopped dill pickles
Diced tomatoes, drained of excess juice
Thinly sliced green onions
Burger sauce or mayonnaise

Instructions
Heat oven to 400°F. Prepare a supporting baking pan. Separate leaves, shave thick ribs, and blanch 2–3 minutes until flexible. Drain and dry thoroughly.
Brush leaves with oil, season lightly, and form open supported cups.
Cook beef and onion for 7–9 minutes until beef reaches 160°F. Drain excess fat. Add garlic, Worcestershire, paprika, and onion powder; cook 1 minute and adjust seasoning.
Remove from heat. Fold in bacon and half the cheddar. Divide among leaves.
Mix Parmesan, butter, and garlic powder into a thick topping. Spoon over the filling.
Bake 15–20 minutes total, adding remaining cheddar for the final 5 minutes. Use hot filling for this timing; chilled filling requires reheating or additional baking to 165°F.
Rest about 3 minutes and finish with parsley and optional toppings. Serve warm with utensils.

Notes
Cooked bacon is assumed in the timing; raw bacon adds preparation.
Parmesan topping is spoonable rather than a thin drizzle.
Cabbage centers remain tender, with browning mainly at exposed rims.
No unverified calorie or net-carbohydrate totals are included.
Contains milk; packaged ingredients may contribute additional allergens.

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