A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
2½ hrsIngredients
Directions
DOUGH
Spray a large bowl with non-stick cooking spray, set aside.
In a large measuring cup mix together the warm water, sweetened condensed milk, oil, sugar and egg.
In the bowl of a stand mixer (fitted with a dough hook) mix the flour, yeast ans salt. With the mixer set to low speed, add the water mixture. Once the dough comes together increase the mixer to medium speed and knead until shiny and smooth, about 4 to 5 minutes.
Turn the dough out onto very well floured work surface, shape into ball, and place in greased bowl.
If making the dough by hand, mix together and knead for about 10 minutes until shiny and smooth and then place in the greased bowl.
Cover and allow to rise until doubled in size, about 1 hour (or more depending on the season).
MAKE THE FILLING
Heat a large skillet over medium-heat with 1 tablespoon of butter. Add the ground beef and cook until just beginning to brown, about 5 minutes. Remove to a plate lined with paper toweling to drain.
Remove all but 1 tablespoon of fat from the skillet, add the onion and cook until beginning to soften, about 4 minutes, then add the cabbage and cook until beginning to wilt, about 4 minutes.
Return the ground beef to the skillet and season with salt and black pepper to taste.
ASSEMBLE THE RUNSAS
Adjust oven racks to the lower-middle and upper middle positions and preheat oven to 350℉ (180℃). Coat two baking sheets with non-stick cooking spray.
Divide the dough into 8 equally sized pieces and roll each piece into 7 inch circles.
Place one round of dough into a small deep bowl, top with one slice of cheese, spoon about ¾ cup of the beef and cabbage filling over the cheese and pinch together the edges of the dough to seal and form the stuffed bun.
Transfer the bun, seamed side down to the baking sheet. Cover with plastic wrap and let rise for 20 to 30 minutes.
Bake in the preheated oven until golden brown, about 20 minutes, switching and rotating the baking sheets half way through cooking.
Brush buns with melted butter and serve.
Served with Baked German Potato Salad and a quick sauerkraut this makes a meal.
Comments
Both my German father and FIL would love these!!!
Reminds me a little of beef knishes...these sound absolutely delicious! The condensed milk in the dough is a surprise!
What temprature should the oven be set to? I'm guessing 350 or 375 degrees F based on similare recipes I have found.
350 Degree F is the temperature of the oven you need to set to. It was written in the direction. Happy cooking:)
My mother was of German descent from South Dakota. She made these and called them "Ka Stafel". I think Kastafel means casket.
Fantastic recipe. Making it for the second time now. Made some vegetarian with finely chopped baby portabellas, onion, carrot, celery, garlic to mimic ground beef. Used pork, veal, beef, garlic, onion, tomato and zucchini in the rest. The dough recipe is so delicious you can stuff them with any dry-ish filling. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️