FOOD

GRANDMA’S CABBAGE BURGERS

GRANDMA’S CABBAGE BURGERS

INGREDIENTS NEEDED:

For Filling:

— 6 lb hamburger (I use deer or elk)

— Salt and pepper, to taste

— Garlic salt, to taste

— 5 Tbsp minced garlic

— 2 large onions

— 4 medium cabbage heads

— 5 loaves of bread dough

— Cubes of potatoes (optional)

For Bread Dough:

— 1 Cup water, warm

— 1 Tbsp active dry yeast

— 1 Tbsp sugar

— 1/4 c sugar

— 1/3 c powdered milk

— 1 tsp salt

— 1 large egg

— 1/4 c oil or butter (melted)

— 3 Cups flour

RECIPE INSTRUCTIONS:

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.

Add beaten egg and butter.

Add all the dry ingredients.

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.

While dough in the bread machine, cook the ground meat, onions, garlic, garlic salt, salt, and pepper. Drain the meat and set aside.

While you are browning the meat, you should chop up the cabbage. I like medium-sized chunks of cabbage.

Add cabbage to the meat mixture and check seasonings to taste. Add about a half cup of water.

Let simmer on low until the cabbage is tender.

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.

Place 1/2 cup of filling in the center of one square of dough.

Fold up the corners and “just a pinch” to seal them.

Place them on a large cookie sheet. Bake at 350 degrees for 30 to 35 minutes, till nice and golden brown.

Lightly brush tops of rolls with butter.

Serve right from the oven and freeze the rest if there is any. Enjoy!!!

More recipes:

ICED LEMON COOKIES

CHEESE BEEF & CABBAGE SKILLET CASSEROLE

OLD FASHIONED MEATLOAF

CLASSIC HAM SALAD

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