Barb’s Krautburgers
31/07/07 10:01 Filed in:Meats and
Casseroles
Barb’s Krautburgers
From: Delmar and Barb Schroeder
Filling:
1 lb. ground beef
1 medium size onion
1 head firm cabbage
Salt and pepper
About ½ cup water
Brown hamburger and onion, salt and pepper. Add shredded cabbage and about ½ cup water. Simmer about 15 minutes and let cool to approx room temp.
To make dough, dissolve yeast in warm water and add 1 teaspoon sugar. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add yeast, then egg. Stir in flour to form soft dough. Let rise to about double in size. Roll out to about ¼ inch and cut about 4 to 6 inch squares. Fill with cabbage mixture. (about 1/3 cup) Bring corners together and pinch shut. Put upside down on cookie sheet. Let rise and bake in moderate oven, 325 degrees.
When letting rise before baking, the krautburger will look nice and smooth, bake till nice and brown.
Dough:
2 c. milk
4 Tbsp. shortening (Crisco)
4 Tbsp. Sugar
2 pkg. dry yeast or 2 Tbsp bulk yeast
¼ c. lukewarm water
1 tsp. sugar (in yeast)
Salt to taste
1 beaten egg
About 6 ½ or 7 c. flour
From: Delmar and Barb Schroeder
Filling:
1 lb. ground beef
1 medium size onion
1 head firm cabbage
Salt and pepper
About ½ cup water
Brown hamburger and onion, salt and pepper. Add shredded cabbage and about ½ cup water. Simmer about 15 minutes and let cool to approx room temp.
To make dough, dissolve yeast in warm water and add 1 teaspoon sugar. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add yeast, then egg. Stir in flour to form soft dough. Let rise to about double in size. Roll out to about ¼ inch and cut about 4 to 6 inch squares. Fill with cabbage mixture. (about 1/3 cup) Bring corners together and pinch shut. Put upside down on cookie sheet. Let rise and bake in moderate oven, 325 degrees.
When letting rise before baking, the krautburger will look nice and smooth, bake till nice and brown.
Dough:
2 c. milk
4 Tbsp. shortening (Crisco)
4 Tbsp. Sugar
2 pkg. dry yeast or 2 Tbsp bulk yeast
¼ c. lukewarm water
1 tsp. sugar (in yeast)
Salt to taste
1 beaten egg
About 6 ½ or 7 c. flour