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!

Diva's Grandma Sarah's Viennese Kipfel rolls and a loving memory of her

Diva’s Memories of Recipes Viennese Kipfel rolls
Inspiration:  This recipe was tucked into one of my Grandma Sarah's cookbooks.  They are like croissants rolls and yummy.  I love when you reach for her cookbooks and little memories of her fall out.  It's like she is saying hello my little darling, I Love you and miss you.  I touch it and smile and say I Love you and miss you too Grandma:)  I would bake with her when I would visit, which was often and she would let me make shapes.  When I was 7, I made a shape of a kitten.  The day after she passed I walked into her house and sitting on the kitchen table was that little kitten on one of her pretty plates, wrapped with cellophane.  She passed when I was 36 and she had kept that little kitten all those years.  It is still a mystery to me why she had it sitting on her kitchen table that day.  I had not seen it for years.  it Was one of those goose bump moments.  I looked at my mom and smiled... She had no idea what it was or what it was doing there either.  Grandma reached out... i know she did, just like she always had to comfort & love me.  I did her eulogy at the service and I made a lot of the family smile, just as she would have wanted.  I love you Grandma.
Ingredients: 1 pkg active dry yeast 1/4 cup warm water (105 degrees F) 1/2 cup warm milk 1/4 tsp salt 1/2 cup butter or margarine 3 TB sugar 3 egg yolks 2~1/2 cups flour (approx)	Instructions: Sprinkle yeast over warm water.  Let stand 5 mins.  Stir until dissolved.  Add to warm milk in a large bowl.  Add salt.  Cream butter to consistency of mayonnaise.  Add sugar slowly, continuing to cream.  Add egg yolks, one at a time.  Add flour alternately with yeast mixture; using enough flour to make a soft dough.  Turn out on to a floured board.  Knead until smooth and elastic.  Place dough in a greased bowl.  Turn to bring greased side up.  Cover and let stand in a warm place (80 degrees F) until dough has doubled.  Punch down.    Divide dough in half and roll out to 1/8 inch thickness.  Cut into 6 inch squares, then cut those into two triangles.  Roll up each triangle; beginning with broad side and folding tip over.  Curve into crescent shape.  Repeat with other half of dough.  Place on well-greased baking sheets.  Cover and let rise in a warm place for 2 hours.  Brush with 1 egg white beaten slightly with 2 TB milk.  Bake at 350 degrees F for about 20 minutes until golden brown.
Variation:  Yields 24 rolls

Diva’s Memories of Recipes Title: Baked Ham & Grandma's Ham Gravy with Mashed Potatoes
Inspiration:  My kids 'Grandma Pat' made ham gravy for the kids while they were growing up.  She has Alzheimer's and sadly her recipes are in her memories.... She didn't write anything down.   I am doing the gravy recipe from my memory, as she taught me years ago, so my children can make it and pass it down to their families.  It's just one of the many memories taken from my children and I want to make their taste buds remember the good times.  There is something about a smell or taste that transports us back to our childhood and makes us smile.
Ingredients: 1 4# Whole Smoked Cooked Ham 2 20 oz Slice Pineapple,    reserve juice 1 10 oz jar Maraschino Cherries, reserve liquid 1 12 oz can Ginger Ale Soda 1 stick salted butter 1 Cup brown sugar salt and pepper	10 Potatoes, boiled and mashed. (Reserve potato water for making gravy) Ham Gravy: 1 1/2 Cup drippings after ham is cooked 1/3 cup Flour or corn starch approx. 2/3 cup water/ or Potato water from you homemade mashed potatoes salt and pepper to taste
Instructions:  Collect the ingredients along w/toothpicks and 6-7 qt. Dutch Oven with lid.  Drain Pineapple and Cherries in a bowl and reserve liquids.  Line the bottom of the Dutch Oven with Pineapples. Remove wrapping from ham. Arrange and remaining pineapple and cherries on the top with toothpicks.  Pour on Ginger Ale, sprinkle with brown sugar, salt & pepper and lay a stick of butter on the top. Cover pot with lid or with foil and bake at 325 degrees for approximately 20 to 30 minutes per pound until heated through.  Remove lid and brush top with juices and bake additional 10 minutes. Arrange ham on a tray and reserve liquids from the bottom of the pan to make the gravy. Making the gravy:  I prefer to use corn starch for the ham gravy.  (If you do not cook the flour enough, it can taste raw so be patient.) I like to have close to 2 cups of liquid to start with.  Stir in corn starch and bring to a boil.  Continue stirring til thickened.  Add salt and pepper to taste and Enjoy! Variation:

Diva's Pork Chili

Diva’s Memories of Recipes

⬗⬗   Pork Chili  ⬖⬖

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Inspiration from:  This was a favorite of my kids.  El Charrito's in Scottsbluff, NE, where we were born, was a popular place we use to eat at.  They had something similar on the menu and this is as close to their pork chili as I could get.  Never as good as the real thing...but divine!

Ingredients
3 lb pork roast 28 oz can of tomatoes with jalepeno's (undrained) 64 oz picante sauce, medium Flour tortilla's 16 oz of Monterey Jack Cheese	salt pepper cumin 2 TB flour + 1/2 water for paste

Directions

Put pork roast and tomatoes in a pressure cooker and cook til tender.  Let cool so you can pull it a part into fine pieces and remove the pork fat.  In a large stock pan, put salsa, pork mixture, salt, pepper and cumin.  Simmer over low heat for a couple hours.  To thicken mixture, add the flour paste.

Variations

Serve Hot in a bowl and sprinkle with Cheese with a tortilla on the side. You can also smother a burrito or enchilada with it.

Will Serve 8 people

Diva's Cabbage Burger Bubble Bread

Warm homemade bubble bread has endless variations.  This German Cabbage Burger variation is so tasty and after rising, the dough pieces really do look like bubbles, henceforth the name.  I prefer to bake this bread in a 9 x 13-inch pan so that more of the bread pieces can become delicious and browned.  It is a savory monkey bread of sorts and a favorite easy Cabbage burger recipe version too.  If you have ever made Cabbage Burgers, you know they are time consuming and to have an easy quick Cabbage Burger recipe is awesome, they will curb your appetite.

Ingredients
24 frozen dinner rolls, thawed but still cold and cut into quarters
2 cloves Garlic, Minced
1 whole Onion, Chopped
1 whole Green Cabbage
2 pounds Ground Beef
Salt and pepper to taste, I use a lot of pepper :)

If you would like to assemble the night before instead of allowing the bread to rise at room temperature, cover and refrigerate.  Bring to room temperature then bake accordingly.

Arrange the frozen rolls on a sheet of wax paper on the counter.  Thaw for 20-30 minutes, and then use a sharp knife and quarter. (if you have a dog who likes to steal off the counter like I do, put the wax paper on a cookie sheet and put them up high or in a cold oven, lol)

In a large dutch oven pan, sauté garlic and onions; add ground beef and fry until browned. Add cabbage and fry until tender (tastes better if cabbage is browned well). Salt and pepper to taste. (I like tons of pepper) Drain excess fat from pan.  Set aside to cool or this can be done in advance and chilled, if preferred.

Spritz the bottom and sides of a non-stick 9 x 13-inch baking pan with cooking spray. Arrange 1/2 of the quartered rolls on the bottom of the pan.  At this point, they will not touch because the bread still has to rise.

Spoon ½ of the hamburger and cabbage mixture evenly over the un-risen rolls.  Repeat with remaining rolls and meat mixture.

Cover with plastic wrap and allow the rolls to rise in a draft free place until doubled.  About 1 hour.

Uncover and bake at 375°F for 40-50 minutes or until puffy and golden. (Make sure center bread is cooked all the way through) Pull apart and serve.  Enjoy!!!

Serves: 12

Can add shredded cheese like the restaurant "Runza" does in their sandwiches.  I prefer it without.

Diva's Crab Apple Jelly

Diva’s Memories of Recipes   Crab Apple Jelly
Inspiration: Grandma Sarah always made us Crab Apple Jelly after we climbed her tree and picked them. My kids and Grand-kids continue the tradition of climbing and picking and I continue to make Grandmas jelly. Tis soo Yummy!  It's such a beautiful color as well.
Ingredients: 5 lbs Crab Apples 8 cups water Sugar (approx 5-6 cups) 1 tsp vanilla (optional) 1 cinnamon stick	Instructions: Remove stems and blossom ends from washed crab apples and place in large kettle. (red fruit makes the most colorful)  Add water and cook until fruit is very soft, about 10 mins.  Half way, I add the cinnamon stick.  Strain mixture through jelly bag or cheesecloth, but do not squeeze or force juice through.  Measure juice; you should have about 7 cups.  Pour into large kettle and stir in 3/4 cups sugar for every cup of juice.  Bring to a boil and cook rapidly to jellying point. (approx 220 degrees)  Skim of foam, add vanilla and pour into sterilized jars.  Wipe rim and adjust lids.
Variation:  funny tidbit- I could not find cheesecloth this year with the canning stuff... check the home improvement section!! Haha, was I surprised to find it there!

Diva's Mexican Casserole

Diva’s Memories of Recipes

 Mexican Casserole 

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Inspiration from:  Made by my mother when I was a kid.  We all have perfected it  and I passed it on to my children.  This is my variation.

Ingredients
2 lbs ground beef 1 can cream of mushroom soup 1 can cream of chicken soup 16 oz jar of picante sauce 1/4 cup jalepeno's from a jar, drained 3 cups ground cheddar cheese of your choice	salt pepper 2 pinches of ground cumin small pkg corn tortilla's 8 large flour tortilla's

Directions

Brown ground ground beef in large skillet (salt and pepper to taste). Drain.  On medium heat, add ground beef soups, picante sauce, jalepeno's and cumin and cook to a boil. Turn down heat and simmer 5 mins.  In a 9x13 pan, Layer 6 corn tortilla's, 1/3 rd of meat sauce, and 1 cup cheese.  Make 3 layers of each.  


Bake 350 degrees 45 mins.
Let cool 5 mins and add a scoop to a flour tortillas and roll up.
Enjoy!

Variations

Will Serve 4 people