KRAUT BURGERS 
1 lb. lean ground beef
1 med. head of cabbage
1 lg. onion
Salt & pepper to taste
Bread dough from scratch or frozen

Shred cabbage and combine with crumbled hamburger and chopped onion in skillet. Add salt and pepper to taste. Cook on medium to low and stir occasionally. Add small amount of water if mixture becomes too dry. Mixture should steam more than fry. Prepare bread dough and roll on a lightly floured surface. Cut dough into 3 or 4 inch squares. Put filling into centers, bring up corners and pinch shut. Place seam side down on greased pan. Bake at 375 degrees for 30 minutes or until done. Makes approximately 2 dozen.

recipe reviews
Kraut Burgers
 #87437
 Judy (Idaho) says:
I've always called what you are cooking cabbage burgers. Today I am adding sauerkraut to the cabbage and then call them kraut burgers.. I use 3 lbs of burger 1 large onion and 24 Rhodes Texas Rolls. Most of the time I add a slice of pepper jack cheese just for kicks.
 #151787
 Larry Schweitzer (Nebraska) says:
This is the basic recipe. Good but needs a bit more for flavor. Those my German Grandmother made where larger, used 1/2 rye flour in the bread and left the pinched corners up so they browned and added texture. Adding a bit of hot sauce, garlic, or crushed red pepper also helps. I tried doing the steaming as in this recipe but prefer more browning of the burger. Locally there is a drive-inn chain that sells similar called Runzas.

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