CABBAGE BURGERS
This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.
Provided by AARONNE2004
Categories Main Dish Recipes Sandwich Recipes Beef
Time 21m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
- Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
- 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 baking sheet with the seam side down.
- Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.
Nutrition Facts : Calories 468 calories, Carbohydrate 41.2 g, Cholesterol 80 mg, Fat 19.2 g, Fiber 4.9 g, Protein 29.7 g, SaturatedFat 6.6 g, Sodium 518.4 mg, Sugar 5.6 g
GRANDMA'S CABBAGE BURGERS!
Imagine soft buttery yeast rolls stuffed with savory cabbage and beef. That's what these cabbage burgers are. The bread is sweet and fluffy. Perfect on its own. We opted to use ground beef, but you can use any type of meat you like. The beef is browned with onion and garlic so it's very flavorful. Adding cabbage and letting it...
Provided by Brenda Broadfoot
Categories Burgers
Time 2h35m
Number Of Ingredients 19
Steps:
- 1. I use my bread machines to make the bread. Add 1 Tbsp yeast and 1 Tbsp sugar to 1 cup warm water and mix until dissolved. Place in the bread machine.
- 2. Add beaten egg and butter.
- 3. Add all of the dry ingredients.
- 4. Set the bread maker to the dough setting and start the dough process. I have it set up so when I take one batch of bread dough out I start the next loaf right away. Then by the time the cabbage burgers come out of the oven and cool I can be working on the next batch.
- 5. While dough in the bread machine, cook the ground meat, onions, garlic, garlic salt, salt, and pepper. Drain the meat and set aside.
- 6. While you are browning the meat you should chop up the cabbage. I like medium-sized chunks of cabbage.
- 7. Add cabbage to the meat mixture and check seasonings to taste. Add about a half cup of water.
- 8. Let simmer on low until the cabbage is tender.
- 9. As soon as everything is ready to go, roll out dough on a floured surface. Cut dough into 12 squares large enough for a heaping 1/2 cup of the cabbage mixture.
- 10. Place 1/2 cup of filling in the center of one square of dough.
- 11. Fold up the corners and "just a pinch" to seal them.
- 12. Place them on a large cookie sheet. Bake at 350 degrees for 30 to 35 minutes, till nice and golden brown.
- 13. Lightly brush tops of rolls with butter.
- 14. Serve right from the oven and freeze the rest if there is any. Enjoy!!!
- 15. You can cut this down. I only do the majority of my baking in the winter so I do it this way and freeze them.
BIEROCHEN (GERMAN CABBAGE BURGERS)
Bierochen...so so yummy! You will not be able to eat just one! Serve with a salad and you've got a complete meal!
Provided by Haleh Welcher
Categories German
Time 1h10m
Yield 4 burgers
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Melt butter in skillet.
- Add beef, cabbage, and onion.
- Cook until cabbage is nearly done-- DO NOT BROWN.
- Drain, add salt and pepper to taste.
- Roll out, (with pin), each dinner roll.
- Place 2-3 heaping tablespoons of cabbage mixture on each roll.
- Bring corners together and pinch shut, (reforming the roll).
- Bake at 375°F for 20 minutes or until brown.
- Brush tops with melted butter as the rolls cool.
BIEROCKS (CABBAGE BURGERS) FOR BREAD MACHINE
Bierocks (Cabbage Burgers) This recipe comes from a whole lot of trial and error and I think I finally got it right. I believe your family will love it, while the meat mixture is great, the secret is really in the bread. These Bierocks are great for a quick after school snack, wrap the cooled bierock in a paper towel, and place in freezer bag, freeze. Remove one as needed keep wrapped in paper towel and place in microwave on high for about 1 1/2 minutes and enjoy
Provided by lmchamp123
Categories One Dish Meal
Time 42m
Yield 10-12 bierocks, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Roll Dough.
- Place all ingredients in pan of bread machine according to manufacturers direction.
- Select dough setting.
- When cycle is complete, turn out onto floured surface.
- Cut dough in half, roll out appr 1/3 " thick, cut into 5 equal pieces.
- Put large spoon full of meat mixture in center of dough, fold dough over and seal meat mixture into dough, place on greased baking sheet cover with clean towel.
- Let rise in warm dry place for about 1 hour.
- Repeat with other half of dough.
- Meat and cabbage mixture.
- Saute onions just until tender, add ground chuck, brown on medium heat, drain thoroughly. Add crushed red pepper, accent, and salt and pepper to taste. Simmer on low for 5 minutes, stirring often. Remove from heat and cool. Set aside while preparing cabbage.
- Boil small amount of water and tsp of salt in large pot. Chop cabbage, add cabbage to boiling water, cover and simmer on low for approximately 15 minutes, or just until tender. Drain thoroughly and cool. Combine meat mixture and cabbage.
- Bake in 350 degree oven for 12 - 15 minutes.
CABBAGE BURGERS (RUNZAS)
Make and share this Cabbage Burgers (Runzas) recipe from Food.com.
Provided by Anna Haines
Categories For Large Groups
Time 1h55m
Yield 1 serving, 24 serving(s)
Number Of Ingredients 4
Steps:
- cook meat with one onion chopped.
- shred and cook cabbage with other onion chopped.
- add meat and cabbage together.
- follow dough directions on box
- roll dough out till pretty thin cut into squares (however big you want them).
- put cabbage and burger in and seal.
- lay seal side down on parchment paper and oven tray.
- brush each with oil
- cover and let rise for 25 minute.
- heat oven at 375 degrees
- cook for 25 minute or until lightly browned.
Nutrition Facts : Calories 249.3, Fat 10.6, SaturatedFat 3.3, Cholesterol 20.1, Sodium 437.2, Carbohydrate 29.1, Fiber 2, Sugar 6.5, Protein 9.1
TERIYAKI PORTOBELLO "BURGERS" WITH NAPA CABBAGE SLAW
Categories Mushroom Broil Marinate Vegetarian Quick & Easy Low Cal Cabbage Gourmet
Yield Serves 4
Number Of Ingredients 18
Steps:
- Make teriyaki marinade:
- In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
- Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
- Make slaw:
- In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
- Preheat broiler.
- Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.
NEBRASKA CABBAGE BURGERS
From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Stella Strauch. Prep time includes letting the dough rise.
Provided by NELady
Categories Vegetable
Time 2h
Yield 12-15 burgers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in water. Add oil, sugar, egg and salt; mix well. Add flour and mix. Cover and let rise for 45 minutes. Knead well and let rise again for 30 minutes. Knead dough and roll to about 1/4-inch thick. Cut into 4 squares.
- Brown hamburger and onion until red disappears. Add cabbage and salt and pepper to taste.
- Put 2-3 tablespoons filling of cabbage mixture in center of rolled out dough. Bring corners together at top, pinching edges securely; turn upside down and place on cookie sheet. Bake at 350* for 30 minutes.
Nutrition Facts : Calories 751.1, Fat 28.2, SaturatedFat 8.3, Cholesterol 136.7, Sodium 530.6, Carbohydrate 79.3, Fiber 6.3, Sugar 11, Protein 43.8
RUNZAS (CABBAGE BURGERS)
SO GOOD!!!! These "burgers" are super tasty and very easy to make. My family has been making these forever. They are from a restaurant in NE. When I got married, I made these for my DH and he LOVED them. For the dough, I usually make my own, but if you are short on time you can use frozen dough (Rhodes loaves). They freeze very well. When I make them, I usually make a big batch and freeze the ones we don't eat that day. Dipping in Ranch Dressing is oh so delicious. You can add so many different things instead of the cabbage mixture. I have made breakfast ones that I put in eggs, cheese, and sausage or bacon. Very good as well.
Provided by allierowe29
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the ground beef with the onion. Drain the grease.
- In another pan, saute shredded cabbage in butter or margarine.
- Combine the meat and cabbage, adding salt and pepper.
- Roll out the dough. Make sure you roll the dough out thin or else the runzas will be all bread when you bite into them.
- Cut into 7" or 8" squares.
- Put some cabbage-meat mixture in the center of each square.
- Top with the mozzarella cheese.
- Bring the corners together; dampen the edges so they are secure.
- Bake at 350 degrees Fahrenheit for 15 to 20 minutes.
DANISH MEATBALL BURGERS WITH PICKLED RED CABBAGE
Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam.
- Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use.
- Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties.
- Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage.
CABBAGE BURGERS
Steps:
- Dough Scald milk, then add cold water. Remove 1/2 cup liquid; mix-in yeast. To liquid in saucepan, add salt, sugar, shortening, and eggs, then add dissolved yeast. Mix well. Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir or use hands until liquid disappears and gradually form dough into smooth ball, and then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature for 2 hours until doubled in bulk. Punch down dough. Cut the dough into four equal size quarter. Then, roll out each of the quarters into a rectangle and cut into four to six squares. Then, place a large spoonful of the filling onto each cut square, and taking the edges of the square, pull up together to make a sealed pillow. Place on a lightly greased or parchment papered baking sheet. Let these cabbage burgers rest and have a third rising until they are looking tender and full. Filling: In a large stock pot put meat and butter over medium high heat until the meat is barely pink and butter is melted. Then, quickly add the onion and the cabbage, mixing well with the meat, for about 3 minutes. Remove from the heat and let sit so it is still very warm. Fill the waiting dough, taking the edges of the dough and making a sealed pillow with the seal side down on the prepared baking sheet. Let rise about 20-30 minutes until the dough is tender and full looking. Bake in a 375F preheated oven, until the tops are just beginning to brown. Remove from the oven and let sit for about 10-15 minutes before serving.
PORK & APPLE BURGERS WITH PICKLED RED CABBAGE
The combination of apple, pork and sage rarely fails - and this freezable recipe is no exception to the rule
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
- Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.
Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.26 milligram of sodium
SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW
Steps:
- Pork Burgers: 1. Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside. 2. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine. 3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat. 4. Divide the seasoned pork into four portions and shape into patties. 5. Place the patties onto a plate or platter and chill for at least one hour. 6. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes. 7. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving. 8. Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw Slaw: 1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved. 2. Add the oil and whisk until the dressing is emulsified. 3. Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine. 4. Add the fennel fronds and toss again just before serving
FALAFEL BURGERS WITH CABBAGE SALAD AND TAHINI SPREAD
These patties are big on chickpeas: There are mashed chickpeas, chopped chickpeas and chickpea flour in the mix! They can be vegan if you skip the honey and use vegan buns.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 falafel burgers
Number Of Ingredients 21
Steps:
- Make the cabbage salad: Toss the cabbage, olive oil, lemon juice, honey and mint in a medium bowl. Season with salt and pepper.
- Make the tahini spread: Whisk together the tahini, lemon juice, and 1/4 cup water. Add up to 2 more tablespoons of water until the mixture is the consistency of mayonnaise. Season with salt and pepper.
- Make the burgers: Combine the onion, scallions, garlic, parsley, cumin, coriander and 1/2 teaspoon each salt and pepper in a food processor and pulse until finely chopped. Mash 1/2 cup of the chickpeas in a small bowl with a fork; set aside. Add half of the remaining chickpeas to the food processor and pulse until finely chopped (the mixture should look smooth but not pasty). Add the remaining whole chickpeas and pulse until roughly chopped (a few chickpeas may remain whole).
- Transfer the food processor mixture to a large bowl; add the chickpea flour and reserved mashed chickpeas and fold together with a rubber spatula until well combined. Form the chickpea mixture into four 4-inch-wide patties (1/2 to 3/4 inch thick). Place on a plate lined with wax paper. Loosely cover and chill for at least 30 minutes or up to overnight.
- Heat the olive oil in a large nonstick skillet over medium heat. Add 2 patties; cook until dark brown and crisp, about 4 minutes. Carefully flip and cook until the other side is browned and the patties are hot in the center, 3 to 4 more minutes. Repeat with the remaining patties. Spread the tahini spread on the buns. Serve the burgers on the buns with the cabbage salad, pickles and pepperoncini.
RUNZA (CABBAGE BURGERS) MY WAY
I added Velveeta sauce with this classic recipe and it was so good. You can make up a bunch and throw in the freezer. Grab them out and nuke them and they make a great snack or quick dinner.
Provided by barbara lentz
Categories Burgers
Time 55m
Number Of Ingredients 8
Steps:
- 1. Brown the meat with salt and pepper. Add the onion, garlic, and cabbage and cook until cabbage is tender.
- 2. Melt Velveeta with heavy cream. Add to meat mixture.
- 3. Roll out bread dough. Cut 12 squares. Top with burger mixture and pinch seams together. Place on baking sheet and brush with melted butter.
- 4. Bake at 350 degrees for 30 to 35 minutes
KRAUT BIEROCKS - GERMAN CABBAGE BURGERS
How to make Kraut Bierocks - German Cabbage Burgers
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 400º
- Add water to large bowl. Sprinkle yeast over top.Mix with whisk. Let set 5 minutes.
- In another bowl, measure out 6½ cups flour.
- Add sugar and salt and using whisk, mix up dry ingredients well.
- Using your fingers or a pastry cutter add butter to dry ingredients and mix well.
- Add dry ingredients into large wet ingredient bowl.
- Mix well with strong spoon.
- Switch to your hands and roll the forming dough around the bowl to pick up any leftover dry ingredients.
- Turn onto a floured surface and knead until the dough becomes a smooth ball.
- Lightly oil the inside of a clean bowl with a paper towel rubbed with canola or vegetable oil.
- Roll dough around in the bowl to coat lightly with oil.
- Cover the bowl and let sit in warm area to rise for one hour. (Dough should double in size)
- Remove to floured surface and roll out to two rectangles measuring 15 by 10 inches.
- Cut into six 5 x 5 inch squares.
- Chop cabbage, onion and garlic. Add olive oil to large skillet over medium-high heat. Saute cabbage, onion, garlic, salt and pepper in oil and cover, stirring frequently about 30 minutes. Cabbage should be soft and meat should be fully browned when done.
- Spoon about ½ cup of filling into center of each 5 x 5 square of dough.
- Take two of the opposite corners and draw them together and pinch.
- Take the remaining two corners of dough and pull together and pinch.
- Pinch all seams together tightly
- Flip bierock over and lightly sprayed or greased baking sheet (or use parchment paper.
- Let set on cookie sheet until they rise a bit (about 15 minutes)
- Bake in oven for 15 minutes
- Brush lightly with melted butter and serve!
- Brush with melted butter
GERMAN CABBAGE BURGERS
Steps:
- Brown hamburger meat. Meanwhile, wash cabbage, cut up, and place in skillet (I use an electric skillet). Slice up onion, add to cabbage. Drain hamburger meat. Place cabbage, meat and onion in the skillet. Add salt and pepper (to taste).
- Meanwhile, follow your hot roll mix directions. When your dough is ready, roll out onto a floured surface to prevent sticking. (Note: when working with the dough I break off some and then roll out.) Next, cut dough into squares. Fill each square with the meat, cabbage, onion mixture. Then fold each corner to center and pinch together. Put the cabbage burgers on a cookie sheet. Cover with a clean towel. Let raise for a few minutes longer. Then place melted butter on each bun.
- Bake at 350°F until done.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOZZARELLA CABBAGE BURGERS
Since I have been introduced to these delicious little guys, I have added my own seasoning, a little butter and mozzarella which gives them a creamy richer flavor. A traditional recipe brought to a whole new level :)
Provided by Christina Haley
Categories Sandwiches
Time 3h45m
Number Of Ingredients 19
Steps:
- 1. dissolve yeast in warm water, add sugar let rest 5 minutes. Mix in oil, salt and egg. Add flour.
- 2. knead dough about 5 minutes, place in bowl and cover (I use a tea towel) let rise for one hour (Its draft free and comfy inside a microwave, that is where I put mine)
- 3. While dough is rising, while browning the ground beef add all seasonings and onion. (drain if a fattier beef blend is used) add shredded cabbage and cook down until the cabbage turns translucent and begins to brown.
- 4. quickly stir in butter and mozzarella. Set aside so it cools down.
- 5. punch dough down and knead about 3 minutes, let rise another hour
- 6. punch dough down and roll out into about a 18x18 inch square. It should end up being 1/8 to 1/4 inch thickness.
- 7. cut into 16 even squares
- 8. put 1/3 C of filling in a square of dough
- 9. fold and pinch together one corner at a time
- 10. flip over and put on baking sheet. (I bake off 8 at a time so they have room in between them)
- 11. bake until nicely browned about 25 minutes at 325 degrees, brush with melted butter immediately.
CABBAGE BURGERS
This is an old family recipe. This recipe is time consuming but well worth the effort. Can be frozen and rewarmed. Place 2-3 in a freezer bag. Good for quick snack.
Provided by Robin Blackwell
Categories One Dish Meal
Time 1h25m
Yield 60-72 burgers, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburger meat, onions and garlic in large stewing pot.
- Add salt, pepper, basil and thyme.
- Wash cabbage and cut in half.
- Remove core and cut cabbage into shreds.
- Add to hamburger meat mixture.
- Add sherry.
- Cook 15 minutes.
- Turn off heat and leave to the side to cool.
- Prepare hot roll mix as directed.
- Flour a surface and roll out dough.
- Cut a 4X4 square and fill with 1 1/2 table spoons of hamburger/cabbage mixture.
- Pull dough around mixture until closed.
- Bake on a greased cookie sheet till brown.
- Brush with butter/margarine.
- Bake at 375°F.
- Makes approx 5 dozen.
Nutrition Facts : Calories 1041.7, Fat 61.1, SaturatedFat 26.4, Cholesterol 174.1, Sodium 4095.4, Carbohydrate 78.4, Fiber 8.7, Sugar 18.2, Protein 45.1
BIEROCKS (CABBAGE BURGERS) FOR BREAD MACHINE
Bierocks (Cabbage Burgers) This recipe comes from a whole lot of trial and error and I think I finally got it right. I believe your family will love it, while the meat mixture is great, the secret is really in the bread. These Bierocks are great for a quick after school snack, wrap the cooled bierock in a paper towel, and place in freezer bag, freeze. Remove one as needed keep wrapped in paper towel and place in microwave on high for about 1 1/2 minutes and enjoy
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Roll Dough.
- Place all ingredients in pan of bread machine according to manufacturers direction.
- Select dough setting.
- When cycle is complete, turn out onto floured surface.
- Cut dough in half, roll out appr 1/3 " thick, cut into 5 equal pieces.
- Put large spoon full of meat mixture in center of dough, fold dough over and seal meat mixture into dough, place on greased baking sheet cover with clean towel.
- Let rise in warm dry place for about 1 hour.
- Repeat with other half of dough.
- Meat and cabbage mixture.
- Saute onions just until tender, add ground chuck, brown on medium heat, drain thoroughly. Add crushed red pepper, accent, and salt and pepper to taste. Simmer on low for 5 minutes, stirring often. Remove from heat and cool. Set aside while preparing cabbage.
- Boil small amount of water and tsp of salt in large pot. Chop cabbage, add cabbage to boiling water, cover and simmer on low for approximately 15 minutes, or just until tender. Drain thoroughly and cool. Combine meat mixture and cabbage.
- Bake in 350 degree oven for 12 - 15 minutes.
CABBAGE BURGERS RECIPE
Provided by [email protected]
Number Of Ingredients 6
Steps:
- Make dough according to package and let it rise...if it's sticky it will rise better and faster so don't put a lot of flour on it when you need it. Next start hamburger, by the time it's done browning the dough should be ready. Brown hamburger, sausage and onion in a pan and drain off most of grease but not all. lower heat and add bags of cabbage and let it cook down. I season the hamburger mixture with the jerk seasoning and then again after I add the slaw. Roll out a chunk of dough and cut into square or circle shapes (big enough to cover your whole hand. Place dough in hand and fill the palm of yer hand with meat mixture and grab the dough corners and pinch them shut. place on a foil lined pan (easy clean up) pinched side down. brush top with olive oil and bake 10-13 minutes @ 400. Let the sit a few minutes then rub tops with butter (not margerine). I just cut a chunk off the stick and keep it in the fridge and it just melts off as yourub the warm buns....makes the dough soft and buttery! Rolls should be the size of a large dinner roll so don't be afraid to stuff them pretty good. The dough doesn't rise when you cook it. I do like to make little bite size one with the left over dough scraps! Enjoy and let me know if you have any questions.
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