Yeast dough bread pocket with a savory filling.
Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.
Using an egg-dough recipe doubled or frozen store-bought dough, roll small balls of dough thinly to make a 5×5 square. Put about 1/2 cup of cabbage mixture in the center of the square and seal closed. Place seal side down on a parchment-lined baking sheet (or a lightly greased sheet). Cover pan with a kitchen towel and place in a warm area for 30 minutes and let the pockets puff a bit more. Brush with melted butter just before placing in the oven.
Bake for 20 to 25 minutes at 350 F or until lightly golden brown.
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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mixerstar on 12.17.2009
My family calls these German Hamburgers. I just finished making a about 6 dozen for the holidays. Yum!
kelmerritt on 9.20.2009
We call these bierocks. I saw your recipe and had to have some. So, I made my mom show me how to do it. AWESOME>
bella50km on 9.20.2009
This is amazing! I diced up a potato and added that also, it was excellent! My family wants more!
Thanks for sharing!
trishiowa on 9.20.2009
We are big Runza fans in this house!
I usually add cheese to the Runza mixture right before closing up the bread pockets.
I have also seasoned with an onion soup mix successfully! YUM!
Anne McCoy on 9.20.2009
This looks so good! I can’t wait to make it. Thank you for sharing!