Cabbage Runza
Cabbage Burgers
Yield
8 servingsPrep
50 minCook
50 minReady
100 minIngredients
FILLING:
1 1/2 lb. ground burger
3 c. shredded cabbage
1/2 onion finely chopped
Salt and Pepper to taste
1 1/2 c. water
DOUGH:
2 1/4 teaspoons instant yeast
2 tsp. sugar
1/4 c. water
3/4 cup milk, scalded and cooled to lukewarm.
1 tbsp. melted butter
2 c. flour
Ingredients
FILLING:
1 1/2 lb. ground burger
3 c. shredded cabbage
1/2 onion finely chopped
Salt and Pepper to taste
1 1/2 c. water
DOUGH:
2 1/4 teaspoons instant yeast
2 tsp. sugar
1/4 c. water
3/4 cup milk, scalded and cooled to lukewarm.
1 tbsp. melted butter
2 c. flour
Directions
For Filling: Brown ground beef, drain grease. Blend in remaining ingredients, mixing well. Bring to boiling point, reduce heat and simmer uncovered about 20 minutes or until all the water evaporates. Cool.
Mix ingredients for dough and knead well, let rise in warm place 30 minutes. Roll dough into a rectangular ¼ inch thick. Cut dough into 8 squares. Put 2 heaping tablespoons of cabbage mixture in center of each square. Bring corners together, pinch shut, mold into circular shapes.
Place burgers upside down onto greased baking sheet. Let rise 20 minutes. Bake in oven 375℉ (190℃) about 30 minutes or until done, or slightly browned.
You can also wrap in foil and freeze. When needed rewarm in foil, 325℉ (160℃) oven until hot.
