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My review
Cabbage Burgers
AARONNE2004
"This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package."
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Ingredients
21 m servings 468 calsOriginal recipe yields 18 servings (18 cabbage burgers)
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Directions
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- Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
- Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
- On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
- Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.
Nutrition Facts
Per Serving: 468 calories; 19.2 g fat; 41.2 g carbohydrates; 29.7 g protein; 80 mg cholesterol; 518 mg sodium. Full nutrition
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Reviews
Read all reviews 91106 Ratings
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Most helpful positive review
1/16/2005
Back in Nebraska, we call these Runzas. I add a lot of pepper and paprika. My mother also throws in some bacon, sauteed mushrooms and swiss cheese. My grandmother adds Velveeta. You can add m...
Most helpful critical review
12/7/2005
I first had these when I lived in Lincoln, NE. I don't know why runza huts haven't caught on in other states! I used half sausage, half ground beef, shredded carrot and onion, nutmeg and worce...
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12/7/2005
I first had these when I lived in Lincoln, NE. I don't know why runza huts haven't caught on in other states! I used half sausage, half ground beef, shredded carrot and onion, nutmeg and worce...
1/16/2005
Back in Nebraska, we call these Runzas. I add a lot of pepper and paprika. My mother also throws in some bacon, sauteed mushrooms and swiss cheese. My grandmother adds Velveeta. You can add m...
1/22/2007
I have made the original recipe (which is delicious), but have since taken the original concept and expanded on it. I have made these with ham, swiss and mushrooms; chicken, broccoli and cheese...
12/22/2005
These were really yummy! A totally cool new dinner. I'm down south and have never heard of these, but they sounded so good. My grocery store was out of the bread dough in loaves, so I got a pack...
1/24/2007
We REALLY enjoyed these! Don't be afraid to try them if cabbage isn't your favorite. My family loved them even though. I made a whole wheat bread in the bread maker to use. Later, I made a break...
9/5/2006
These are great!! My mother-in-law makes these for her farmboys all the time. Once you've made them a few times, you can go quickly. And these freeze very, very well. Just pop them in the mi...
5/1/2006
These were excellent. I took a reviewer's recommendation and added worsteshire sauce and nutmeg. I think this made a difference. I can see how they would be bland otherwise. I'll make these ofte...
4/15/2006
These are the best things ever! Don't be put off by the name. I have made these several times now and they are always a huge hit! I always seem to end up making several batches.The cabbage in th...