How to Make Krautburgers
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Krautburgers
Krautburgers are really good, and they are actually the original pizza pockets. I made these for years before they came out with commercial stuffed pockets.
The nice thing about these is you can buy the frozen bread dough now, instead of making your own bread dough from scratch. Also see Meat Pies
Krautburgers
FILLING
1 medium cabbage grated, and steamed till tender
1 lb hamburger and 1
chopped onion browned
Shredded cheese
Put a mound of filling,
1/3 cup on each circle of dough.
Fold up sides and pinch to seal all
edges, turn over and place on greased cookie sheet.
HOMEMADE BREAD DOUGH
Mix
1 package of yeast in 1/4 cup warm water.
Heat 2 cups milk then add 3 tablespoons
of shortening,
2 teaspoons of salt and 2 teaspoons of sugar.
When
the milk is lukewarm add the softened yeast.
Then add 5 to 6 cups of
flour to make a soft dough.
Knead till soft and smooth about 8 minutes. Cover
bowl.
Pinch off a piece of dough about golf ball size,
and flatten out
to the size of a small saucer. I use a straight sided glass.
Fill with
1/3 cup of FILLING. Fold up sides and pinch to seal.
Place upside down on
a greased baking sheet.
Let rise ten minutes. Bake at 375 20 minute
Cabbage Pockets
Meat Mixture:
Fry up about 1 lb hamburger in small particles.
At the same time, boil 5 cups of shredded cabbage
for 10 minutes. Combine the two, leaving in a little moisture. Season heavily
with seasoned salt.
Bun Mixture:
1 pkg. dry yeast
1/4 c. warm
water
1/4 c. sugar
3 Tbsp. butter
1 1/2 tsp. salt
3/4 c. scalded milk
1
egg
2 1/2 to 3 c. flour
Soften yeast in water. In mixing bowl, combine
sugar, butter, salt and milk. Cool to lukewarm. Stir in egg and yeast. Gradually
add flour to form stiff dough. Cover; let stand in warm place until doubled. Toss
onto a floured surface until no longer sticky. Pat out on board about 3/8 inch
thick. Cut in 3 inch squares. Fill with meat mixture (about 1 Tbsp.). Let rise
awhile--20 to 30 minutes. Bake at 375 degrees untill golden brown. Makes about
15.
Recipe from a South
Dakota recipebook
Sauerkraut and Meatballs
1 lb ground
beef
1 medium onion
1 small can tomato sauce
1 egg
oatmeal
salt,
pepper to taste
Mix together and cook meatballs. Drain off excess fat,
then add 1 can of tomato sauce and 1 medium can of saurkraut. Simmer about 30
minutes.
Recipe from a 1968 Evansville Indiana church cookbook
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