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Krautburgers

 Krautburgers
Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years.
32 ServingsPrep: 35 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup sugar
  • 2 tablespoons shortening
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 1-1/2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 medium cabbage, shredded
  • 1 medium onion, chopped
  • Salt, pepper and seasoned salt to taste
  • Melted butter

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • shortening and salt. Stir in enough flour to form a soft dough. Turn
  • onto a floured surface; knead until smooth and elastic, about 6-8
  • minutes.
  • Place in a greased bowl, turning once to grease top. Cover and let
  • rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a large skillet, cook beef over medium heat until no
  • longer pink; drain. In a large saucepan, cook cabbage and onion
  • until tender.

2 of 2

Krautburgers (continued)

Directions (continued)

  • In a large bowl, combine the meat, cabbage mixture, salt, pepper and
  • seasoned salt. Punch dough down. Turn onto a lightly floured
  • surface; divide in half. Roll each into a 16-in. square. Cut into
  • 4-in. squares. Place 1/4 cup filling in the center of each. Bring
  • corners over filling; pinch to seal.
  • Place, seam side down, on greased baking sheets. Do not let rise.
  • Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20
  • minutes longer or until golden brown. Remove from pans to wire
  • racks. Brush with melted butter. Serve warm. Refrigerate leftovers.
  • Yield: 32 buns.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.