How to Make Krautburgers

Krautburgers

FILLING
• 1 medium cabbage grated, and steamed until tender
• 1 lb hamburger and 1 chopped onion browned
• Shredded cheese

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 until 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 until golden brown. Makes about 15.
Recipe from a South Dakota recipe book