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Ground Beef Bundles Recipe

These little pockets are made in kitchens throughout Nebraska. With ground beef and cabbage, they truly capture the down-home country cooking we all enjoy.

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Ground Beef Bundles Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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2 cups shredded cabbage
1/2 cup chopped onion
2 tablespoons butter
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded Swiss cheese
Melted butter

Directions

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the cabbage, onion, butter, Worcestershire sauce, salt and pepper. Cook and stir until cabbage is crisp-tender.
Meanwhile, cut bread dough into eight equal pieces; roll each into a 5-in. square. Place 1/4 cup meat mixture in the center of each square; sprinkle with about 1 tablespoon cheese. Bring corners together in the center; pinch edges to seal.
Place on an ungreased baking sheet; brush tops with melted butter. Bake at 350° for 16-18 minutes. Serve warm. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 260 calories, 10 g fat (4 g saturated fat), 28 mg cholesterol, 465 mg sodium, 31 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Ground Beef Bundles in Home-Style Soups, Salad and Sandwiches Cookbook , p81

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Ground Beef Bundles

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(1-1) of 1 reviews

Reviewed on Apr. 20, 2012 by Katiemac75

I made this using the dinner roll instead of bread recipe in my bread maker. The bread part was very nice. The filling was good, but was lacking in flavor. I added a bit more salt than suggested, but both my husband and I felt the need to dip these bundles into sweet chili sauce to make up for whatever was missing. I got tired of rolling out the dough, so I just bundled them into buns that turned out even better than the suggested pockets.

I make a similar stuffed bun using a combination of sauted onions, bacon and sauerkraut, nothing else and they are very flavorful. Maybe next time I'll use the sauerkraut and see if that is what was missing.