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
RUSSIAN HAMBURGERS
My mother used to make these when I was growing up. We had a Finnish neighbor who said that something similar is made in Finland.
Provided by Andtototoo
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Defrost two loaves of store-bought frozen bread dough.
- In a large frying pan put the 3 Table oil and the onion.
- Stir-fry until the onion is tender.
- Add the gound beef, and cook until browned, mashing up the meat well with the back of a large spoon.
- Add salt and pepper to taste.
- Turn off heat.
- Dice the eggs and blend into the meat mixture.
- Roll out circles of the bread dough.
- Put a mound of hamburger in the center of each bread dough circle.
- Bring the edges of the bread dough up around the meat and form a dough ball with the meat securely inside.
- Deep fry in hot oil, in batches, until well browned.
- Drain on paper towels.
Nutrition Facts : Calories 431.6, Fat 32.1, SaturatedFat 10.7, Cholesterol 208.8, Sodium 131.3, Carbohydrate 2.1, Fiber 0.3, Sugar 1.1, Protein 31.4
KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES)
These are some seriously savory Kotlety (Russian/Ukrainian meat patties) that are like bun-less burgers or large meatballs. This recipe makes about 16 Kotlety so feel free to double if you need them for a larger crowd. They will freeze well also for a future meal.
Provided by Katia
Categories Main Dish
Time 50m
Number Of Ingredients 11
Steps:
- Add beef and pork to a large mixing bowl.
- Place bread in small bowl and pour milk or water on top and let bread soak for 2-3 minutes. After time is up, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
- Mix garlic, paprika, salt and pepper together in a small ramekin.
- Add bread mixture, grated onion, eggs and spices large mixing bowl with meat.
- Mix meat mixture well (fingers work best) until fully combined.
- Preheat your cooking device: cast iron skillet or griddle to Medium/ Medium low and once warm add enough oil just to coat bottom. (If using panini press preheat it now) I do like to use a cast iron skillet sometimes to make these as well, but you need to watch the heat on the cast iron more closely to not burn the kotlety.
- Form patties with meat mixture, I use a 1/4 cup measuring cup and make them about 1" thick (round or oval, your preference)
Nutrition Facts : ServingSize 2 kotlety, Calories 350 calories, Sugar 1 g, Sodium 305 mg, Fat 27.2 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.4 g, Protein 22.8 g, Cholesterol 173.8 mg
KOTLETI
Provided by Anya von Bremzen
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. In a mixing bowl, combine the first eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
- 2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, flattening them out slightly and pressing down for the crumbs to adhere.
- 3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.
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