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KRAUT BIROCHE (Cabbage Buns) 1 lb. hamburger salt and pepper to taste 1 head cabbage 2 large onions, chopped Brown and simmer hamburger in frypan on low heat for about one hour, adding 1/2 of chopped onions, salt and pepper. At the same time and in a separate pan, fry shredded cabbage adding the remaining onions, salt and pepper. Simmer for one hour, be sure to turn cabbage/hamburger off and on. Cabbage will brown, but will burn if you don't continue to stir. Following the one hour simmering combine the cabbage and hamburger by first draining the hamburger meat and then combin- ing with cabbage. Simmer again about 1 hour. While this is simmering pinch off yeast bread dough that is once risen (see recipe for Rye Bread, White Bread version) and roll out into squares. When hamburger/cabbage ingredients have simmered the one hour, use a large draining type spoon and spoon onto bread dough squares. Let rise another hour or so, then cook in 400 degrees oven for 40 to 50 minutes. Baste with butter halfway through cooking. Remove from oven and serve with salad. Makes about 20 bread size rolls or you can make smaller. Can also be frozen and heated in oven or microwave at a later date. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |