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CABBAGE BURGERS (KRAUT BAROKS) 
1 1/4 lb. lean ground beef
1 lg. cabbage head, chopped (do not use core)
1 c. chopped onion
Salt and pepper (season to taste as you are cooking)
2 loaves frozen bread dough

Thaw bread dough and let rise as you prepare meat. Brown meat and onion in large kettle. Add cabbage and salt and pepper to liking, simmer until cabbage is cooked thoroughly, stirring occasionally. Remove from heat an place in colander to drain juices. Roll dough out to about 1/8 to 1/4 inch thick into oblong shape. Cut each loaf into 10 squares. Place 2 spoonfuls of meat mixture on each square. Bring corners up to meat in middle and pinch together making seams closed tight. Place on greased cookie sheet with seam side down. Let rise 30 minutes. Bake at 350 degrees for 20 to 30 minutes or until golden brown. If you have leftover bread dough, brush with melted butter and roll up for dinner rolls; let rise and bake 350 degrees for 20 minutes.
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