- 6 lb hamburger (I use deer or elk)
- salt and pepper, to taste
- garlic salt, to taste
- 5 Tbsp minced garlic
- 2 large onions
- 4 medium cabbage heads
- 5 loaves of bread dough
- Cubes of potatoes (optional)
- 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 large egg
- 1/4 c oil or butter (melted)
- 3 c flour
For Bread Dough:
1I 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.
2Add beaten egg and butter.
3Add all of the dry ingredients.
4Set 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.
5While dough in the bread machine, cook the ground meat, onions, garlic, garlic salt, salt, and pepper. Drain the meat and set aside.
6While you are browning the meat you should chop up the cabbage. I like medium-sized chunks of cabbage.
7Add cabbage to the meat mixture and check seasonings to taste. Add about a half cup of water.
8Let simmer on low until the cabbage is tender.
9As 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.
10Place 1/2 cup of filling in the center of one square of dough.
11Fold up the corners and “just a pinch” to seal them.
12Place them on a large cookie sheet. Bake at 350 degrees for 30 to 35 minutes, till nice and golden brown.
13Lightly brush tops of rolls with butter.
14Serve right from the oven and freeze the rest if there is any. Enjoy!!!
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.