These are so good. They are German cabbage burgers. They freeze well and taste even better.
Combine milk, sugar, shortening and salt; cool to lukewarm. Add yeast, dissolved in lukewarm water. Add eggs. Stir in flour and knead. Cover and let rise until doubled in bulk.
While dough is rising, cook in a large skillet the hamburger, cabbage, and onion. Add allspice, salt and pepper to taste. Cook until done.
Roll dough 1/4 inch thick and cut in 4″ squares. Use 2–3 tablespoonfuls and put in each square. Fold corners to center, pinching together at the top. Place on a cookie sheet; let rise about 10 minutes.
Bake at 425F until golden brown. Brush with melted butter. These freeze nicely. Makes approximately 2 dozen.
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Really good. I couldn’t keep my husband out of the beef mixture and I made the bread to thick but they were still really good. I made a bunch and froze them.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
5 Comments
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Ron on 11.3.2014
Is it best to freeze before baking …or after?
Thanks
Lark (SparkyLarky) on 2.1.2011
I have been looking EVERYWHERE for this recipe! Believe it or not when I was in Elementary school we had the BEST lunch lady. (everything back then was hand made…only fries were frozen.)
Anyhow….she made these for lunch!
THANK YOU, THANK YOU, THANK YOU!
pipecreekcook on 1.10.2011
These are great. I made them with venison sausage instead of hamburger meat, but all else the same. My family and friends loved them!
missinthekitchen on 1.3.2011
Yours are so much prettier than mine! I never roll out the dough, I will have to try that. My family loves these.
milkwithknives on 1.3.2011
Ooh, neat! They look like little homemade hot pockets except, you know, not yucky. I’m always on the lookout for things I can freeze and bring to work for lunch, so I’ll be giving these a go. Thanks!