I love it when my Mom and Grandma would make these. It was always a special treat. I make this an all-day event when I make them due to the fact I make 5 dozen and freeze them… which turns out to be a waste of time with the kids running to the freezer every day saying “don’t worry bout me for supper mom I’m just gonna grab a cabbage burger.” Here in Nebraska, we have a fast food place called Runza, and when I explain to my friends what a Cabbage Burger is they say “oh you mean a Runza?” and the debate starts they are 2 totally different things, and not anywhere close to the same!!
Cook time: 35 Min
Prep time: 2 Hr
Serves: makes 5 dozen
6 lb hamburger (I use deer or elk)
salt and pepper, to taste
garlic salt, to taste
5 Tbsp minced garlic
2 lg onions
4 md cabbage heads
5 loaves of bread dough
I have one person try these that stated they added cubes of potatoes to the filling as well!
1 c water, warm
1 Tbsp active dry yeast
1 Tbsp sugar
1/4 c sugar
1/3 c powdered milk
1 tsp salt
1 lg egg
1/4 c oil or butter (melted)
3 c flour
Tips: Note: As written, this recipe makes enough food to feed an army. We cut back the recipe to make 12 burgers and wanted to share the measurements in case you wanted to make fewer cabbage burgers. Measurements: 1 dough recipe 1 1/2 lbs ground meat 1 small onion 1 Tbsp minced garlic 1 head cabbage 1 tsp salt 1/2 tsp pepper
1. I use my bread machines to make the bread. Add 1 Tbsp yeast and 1 Tbsp sugar to 1 cup warm water and mix until dissolved. Place in the bread machine.
2. Add beaten egg and butter.
3. Add all of the dry ingredients.
4. Set the bread maker to the dough setting and start the dough process. I have it set up so when I take one batch of bread dough out I start the next loaf right away. Then by the time the cabbage burgers come out of the oven and cool I can be working on the next batch.
5. While dough in the bread machine, cook the ground meat, onions, garlic, garlic salt, salt, and pepper. Drain the meat and set aside.
6. While you are browning the meat you should chop up the cabbage. I like medium-sized chunks of cabbage.
7. Add cabbage to the meat mixture and check seasonings to taste. Add about a half cup of water.
8. Let simmer on low until the cabbage is tender.
9. As soon as everything is ready to go, roll out dough on a floured surface. Cut dough into 12 squares large enough for a heaping 1/2 cup of the cabbage mixture.
10. Place 1/2 cup of filling in the center of one square of dough.
11. Fold up the corners and “just a pinch” to seal them.
12. Place them on a large cookie sheet. Bake at 350 degrees for 30 to 35 minutes, till nice and golden brown.
13. Lightly brush tops of rolls with butter.
14. Serve right from the oven and freeze the rest if there is any. Enjoy!!!
15. You can cut this down. I only do the majority of my baking in the winter so I do it this way and freeze them.
16. Last Step: Don’t forget to share!