Dar~
Indefatigable
- Joined
- Mar 3, 2005
- Posts
- 7,338
Cabbage Burgers
Filling:
1 lb hamburger 1/2 Teaspoon salt
3 cups shredded cabbage Pepper to taste
1/2 onion chopped 1/2 tsp accent ( I never use this b/c I don't know what it is)
1 1/2 cups water.
Heat large skillet, add hamburger and brown lightly. Drain off fat ( all of it. I have even taken to rinsing it off with hot water and shaking it out really good.) Blend in remaining ingredients. Mix well, bring to boiling point, turn down heat to a simmer and leave uncovered 20 minutes or until all the water has evaporated. Let stand.
Dough:
1 Pkg. dry yeast 3/4 cup milk scalded and cooled
2 tsp sugar 1/2 tsp. salt
1.4 cup warm water 1 tblsp melted shortening or margarine
2 cups flour
Add sugar and yeast to warm water in a large bowl. Let stand five minutes. Blend in milk, salt, shortening, and flour. Mix well. Turn dough out on a floured board and knead several minutes until smooth and elastic. Place dough in a greased bowl. Cover bowl with a damp cloth and let rise until double in bulk. About30 minutes. Roll dough into a rectangle about 1/4 inch thick. Cut dough into 8 squares about 5 inches in size. place 2 heaping Tablespoonfuls of meat mixture in the center of each square. Pinch the corners closed and mold the pockets into circular shapes then place seams down on a greased baking sheet. Let rise in a warm place for twenty to thirty minutes. Bake in a preheated oven at 375 F for thirty minutes or until golden brown. I like to butter the tops while they are still hot after they come out. it makes them that much yummier.
Filling:
1 lb hamburger 1/2 Teaspoon salt
3 cups shredded cabbage Pepper to taste
1/2 onion chopped 1/2 tsp accent ( I never use this b/c I don't know what it is)
1 1/2 cups water.
Heat large skillet, add hamburger and brown lightly. Drain off fat ( all of it. I have even taken to rinsing it off with hot water and shaking it out really good.) Blend in remaining ingredients. Mix well, bring to boiling point, turn down heat to a simmer and leave uncovered 20 minutes or until all the water has evaporated. Let stand.
Dough:
1 Pkg. dry yeast 3/4 cup milk scalded and cooled
2 tsp sugar 1/2 tsp. salt
1.4 cup warm water 1 tblsp melted shortening or margarine
2 cups flour
Add sugar and yeast to warm water in a large bowl. Let stand five minutes. Blend in milk, salt, shortening, and flour. Mix well. Turn dough out on a floured board and knead several minutes until smooth and elastic. Place dough in a greased bowl. Cover bowl with a damp cloth and let rise until double in bulk. About30 minutes. Roll dough into a rectangle about 1/4 inch thick. Cut dough into 8 squares about 5 inches in size. place 2 heaping Tablespoonfuls of meat mixture in the center of each square. Pinch the corners closed and mold the pockets into circular shapes then place seams down on a greased baking sheet. Let rise in a warm place for twenty to thirty minutes. Bake in a preheated oven at 375 F for thirty minutes or until golden brown. I like to butter the tops while they are still hot after they come out. it makes them that much yummier.
