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!
Accuracy is believed to be good, but is not guaranteed.
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