Kraut Bierocks German Cabbage Burgers Recipes

Steps:

• To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
• To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
• Preheat oven to 350 degrees F (175 degrees C).
• Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
• Bake in preheated oven for 20 minutes, or until golden brown.

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
• This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
• Season with salt, pepper, and cayenne, if desired.
• In a separate pan, brown the hamburger.
• Season with salt, pepper, and cayenne, if desired.
• Mix the cabbage/onion with the hamburger thoroughly.
• You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
• DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• Ad to flour mixture; add eggs.
• Beat at low speed for 1/2 minute, then three minutes at high speed.
• Stir in as much remaining flour as you can mix in with a spoon.
• Turn out onto a floured surface.
• Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball, and place in a greased bowl; turn once.
• Cover and let rise in a warm place till double (about 1 hour).
• Punch down and cover; let rest 10 minutes.
• ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• Cut into squares of 3 inches by 3 or 4 inches by 4.
• By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
• You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
• Water on your fingertips will facilitate them staying"glued" together.
• The end product should be a square with a seam running from each corner to the center where all four are joined.
• Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
• Let raise 30 minutes.
• Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.

Steps:

• Preheat oven to 375°F.
• Melt butter in skillet.
• Add beef, cabbage, and onion.
• Cook until cabbage is nearly done-- DO NOT BROWN.
• Drain, add salt and pepper to taste.
• Roll out, (with pin), each dinner roll.
• Place 2-3 heaping tablespoons of cabbage mixture on each roll.
• Bring corners together and pinch shut, (reforming the roll).
• Bake at 375°F for 20 minutes or until brown.
• Brush tops with melted butter as the rolls cool.

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

Steps:

• Brown ground beef and onion in skillet.
• DO NOT DRAIN!
• Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
• While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
• When dough is ready, pull off small balls of dough and roll out.
• Place meat mixture into middle of the dough.
• Fold the dough around the meat mixture.
• Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.