Kraut Burgers

My mom would make these when I was growing up. She didn't make them very often. I guess it was often enough that when I needed to figure out someting to make to use the cabage from the garden these were the first thing that came to mind. Well, the only thing that came to mind.

This dish used 2 elements: bread dough and the filling (scroll down for the recipes)

 And you are going to stuff the dough with the filling, go figure. I found it was easy to stuff by taking a square piece of dough and placing it in a small bowl and adding some of the filling. The small bowl helped keep the filling cupped in.

 Then I took the edges of the dough and folded them to the middle so there were no holes

 I put the seam side down on the pan. So the tops were nice and smooth. You could also use a rectangular shaped piece of dough, plops some filling on one side folds the other side over and crimps the edges together.

 They only problem with my method was that a couple off the burgers (the ones with less filling) poofed up a lot in the middle. I'd still recommend this method for the easiness factor.

Butter Rolls

• 2 T. spoons of sugar
• 1 tsp salt
• 2 3/4 - 4 cups flour (enough that your dough isn't sticky)
• 2 tsp. active dry yeast
• 1/4 cup warm water
• 1 egg
• 7/8 cup of milk, warm
• 1/4 cup butter

Dissolve yeast in warm milk and warm water (don't get it too hot (only about 110F-115F or you'll burn the yeast and it wont rise well.) Mix in sugar. Mix in remaining ingredients. Knead for 7 minutes. Let rise for 1 hour or until double. Punch down dough. Stuff dough at this point if you are using the dough for the kraut burgers. If you want to use dough to make rolls, shape dough into the desired shape of roll (makes great crescent rolls. Let rise for another 20-30 minutes. Bake at 350F for 25 minutes.

Kraut Burgers

• 1 batch of Butter Rolls Dough (Because this recipe is a small recipe it makes just enough for the burgers, but you could use your favorite bread recipe as well)
• 1 1/2 pounds ground beef
• 1/2 head green cabbage, chopped
• 1 medium onion, chopped

salt and pepper to taste

Brown ground beef in skillet. Drain all but 2 tablespoons grease. Mix cabbage, onion and salt and pepper in with the beef. Cook until cabbage and onions are tender. Drain remaining grease. Roll dough out to about 1/8 inch thick, using a pizza slicer cut rolled out dough into 8 portions. Stuff dough and place on a greased cookie sheet. Bake for at 350F about 25 minutes or until bread is golden brown.