CABBAGE BURGERS Lots of Free Recipes

CABBAGE BURGERS

Filling:

1 lb, ground beef, crumbled
3 cups shredded, raw cabbage
1/2 medium sized onion, chopped
1 1/2 tsp. salt
pepper to taste

Heat a large skillet. Add ground beef; brown lightly. Drain off fat. Blend remaining ingredients, mixing well. Bring to boiling point, reduce heat and simmer, uncovered, about 20 minutes or until all water has evaporated. Cool mixture.

Dough:

1 pkg. dry yeast
2 tsp. sugar
1/4 cup warm water
3/4 cup milk which has been scalded and cooled to room temp.
1/2 tsp. salt
I Tbs. melted shortening
2 cups flour

Add yeast and sugar to warm water in a big bowl. Let stand five minutes. Blend in milk, salt, shortening and flour. Mix well. Turn dough out on floured board and knead several minutes until it is smooth and elastic. Place dough in greased bowl. Cover with damp cloth and let rise in warm place until doubled in bulk (about 30 minutes). Roll dough into a rectangle about one-fourth inch thick.

Cut dough into eight squares, about 5 inches each. Place about two heaping tablespoons of the cabbage mixture in center of each square. Bring the four corners together and pinch shut. Gently mold into circular shapes. Place burger seam side down, on greased baking sheet. Let rise in warm place about 20 minutes. Bake in 375° oven about 30 minutes or until brown.

Submitted By:

Jean Vik, Nevada, Texas

A friend gave me this recipe in Greeley, Colorado in 1969. She called them Kraut burgers, but I changed the name because it doesn't contain sauerkraut.