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Nebraska's Stuffed Beef Sandwiches

 Nebraska's Stuffed Beef Sandwiches
When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this German-Russian beef sandwich, and it quickly became a family favorite. —Dolly Croghan, Mead, Nebraska
12 ServingsPrep: 35 min. + rising Bake: 20 min.


  • 4-1/2 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup shortening
  • 2 eggs
  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 2 medium onions, chopped
  • 4 cups chopped cabbage
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper


  • Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat
  • the milk, water and shortening to 120°-130°. Pour over flour
  • mixture; add the eggs. Beat with an electric mixer on low speed
  • until blended. Beat 3 additional minutes on high. Stir in the
  • remaining flour; knead until smooth and elastic, about 6-8 minutes.

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Nebraska's Stuffed Beef Sandwiches (continued)

Directions (continued)

  • Place dough in a greased bowl; cover and let rise in a warm place
  • until doubled, about 1 hour.
  • Meanwhile, in a large skillet, cook beef and onions over medium heat
  • until meat is no longer pink; drain. Add the cabbage, seasoned salt,
  • garlic powder and pepper; cook until cabbage is wilted.
  • Punch dough down; divide into 12 portions and cover with plastic
  • wrap. Working with one piece at a time, roll into a 6-in. square.
  • Place 3/4 cup meat mixture in the center of each square. Fold dough
  • over filling, forming a rectangle. Pinch edges tightly to seal and
  • place on greased baking sheets.
  • Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
  • Yield: 12 servings.
Nutritional Facts: 1 serving equals 433 calories, 16 g fat (5 g saturated fat), 84 mg cholesterol, 524 mg sodium, 48 g carbohydrate, 4 g fiber, 23 g protein.