Diva's Cabbage Burger's

Diva’s Memories of Recipes

  

Cabbage Burger's

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Inspiration from: This recipe was created by German immigrants. It is one of our favorite family recipes and found in the Nebraska region, where I was born and raised.  My Grandma's taught me how to make these before I could walk. lol The cabbage mixture is encased in a nice little bread package and was easy for the guys to carry them into the sugar beet and corn fields for the day.

	Ingredients
3 lbs of ground beef 1 head of cabbage, cut into bite sizes 1 extra large onions 2 cups of water Bread dough, enough for 2 loaves Cheese slices are optional  Recipe for dough is below	salt to taste pepper (lots of pepper) PEPPER is the key

Directions

Crumble the ground beef into an extra large pot over medium heat. Cook with onion and stir until evenly browned. Drain off grease. Add cabbage and cook over medium-low heat, stirring as needed, until the cabbage is soft and wilted. Season with salt and pepper to taste while cooking. I like to use more pepper than salt. Us German/Czech woman love pepper, lots of it. Drain off any excess liquids, and set aside.

While you cook the cabbage mixture, make the bread dough.  Some people thaw 2 frozen loafs of bread dough or Frozen dinner rolls.  I and Grandma always used Potato Bread dough recipe.

For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes 2 loaves.  Grandma grew up in the depreciation and nothing went to waste.

Ingredients:

1 cup mashed potatoes

2 eggs, beaten

1/2 cup butter, soft

1/2 cup sugar

1 tsp salt

2-1/4 tsp (1 pkg) active dry yeast

1/2 cup warm water

5 cups bread flour, about

Preparation:

In large bowl, mix together the mashed potatoes, eggs, and butter.  Stir in sugar, salt, yeast, and warm water.  Mix in enough flour to make a dough that can be kneaded by hand.  Turn dough out onto floured board and knead it until smooth and elastic.  Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased. Cover and let rise for 1 to 2 hours, until double in bulk. Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles. 

Assembly:

Method 1:  On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a greased cookie baking sheet with the seam side down. Let rise 1 hour. 

Method 2:  Thaw freezer dinner rolls and let rise for 1 hour.  Roll out 2 on a floured surface to desired shape and size.  Place a heap of filling on bottom roll, then add other rolled out roll on top.  Seal shut and place on greased cookie sheet.  Let rise 1 hour.

*A trick for method 1, when you roll out the dough, put it a cereal bowl.  Add filling and fold.  Can make folding easier.

Variations

Bake for 20 to 25 minutes in the preheated 375 degrees oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

My kids love them with ketchup...

Yields: apprx 18 cabbage burgers

I also wrap them individually in foil and freeze any left overs to enjoy at a later time.  You can unwrap them from the foil and nuke them for 3 mins.

YUMMY!