Monday, March 21, 2005

MAKING CABBAGE ROLLS OF KRAUTBURGER


runzas Posted by Hello
This recipe was in our Methodist Church Cookbook and submitted by Betty Sheaff.
These were called Cabbage Rolls of Krautburger but very similar recipes often call these sandwiches Runzas.

DOUGH:
3 PKG active dry yeast
3/4 c warm water
3 c milk, scalded
3/4 c shortening or buter
3 tsp salt
11 c flour
3/4 c sugar
3 eggs

CABBAGE FILLING:
1# hamburger
1 lg onion
1 10 ounce can kraut or cut-up cabbage

Dissolve yeast in water. Combine milk, sugar, shortening and salt and cool to lukewarm. Add 11/2 cup flour and beat well. Beat in 3 eggs and moistened yeast mixture. Gradually add remaining flour to form soft dough, mixing by hand. ( I used my free-standing mixer with a dough hook). Place dough in a greased bowl, turning once to grease surface. To make cabbage rolls, do not let dough rise. Cover and chill for atleast 2 hours or up to 4-5 days. ( I chilled the dough while I made the filling-less than 2 hours) Prepare cabbage roll filling by browning hamburger and onion together along with the cut-up cabbage.(I added 3 cloves of garlic) If using kraut, combine with cooked hamburger and onion. ( I seasoned mixture with worchestershire sauce, salt, pepper, onion powder, and garlic powder.) Roll dough and cut into 6" squares. Place cabbage roll mixture in center of shaped dough and fold dough around meat mixture and press loose ends together. Grease tops and lay out on greased baking sheet. I sprinkled tops with kosher salt. Puncture tops with fork a couple of times. Bake at 425 degrees until lightly browned on top and bottom. After they were done, I sprinkle mozzarella cheese on the tops and cooked them for 2 minutes under the broiler.

3 comments:

Anonymous said...

I'm going to try your recipe for Kraut Burgers.

Do you think using Phyllo dough would be a mistake?
Too lazy to make dough.
Don't like the frozen bread loaves but I've always loved Phyllo. If you think I'm going wrong here, pls. let me know!
Sheri

S said...

Sheri,
I am not sure how Phyllo dough would work. It would be different in texture than a traditional Runza. It would be flakier and maybe even more flavorful than using a sweet dough. I think it is worth a try. Let me know how it turns out.
S

Netter said...

Oh nooooo, don't use Phyllo! I'm a Nebraskan born and raised, now living in New York...and Phyllo dough would not create an authentic Runza! You don't have to make your own bread dough. You can purchase frozen bread dough and let it rise or you can even try the boxed mix and put it in a bread machine...just don't bake it in there. I helped the ladies from the Lutheran church in my hometown make and sell Runzas for a charity drive. They can be a lot of work, but if they are made correctly, they are sooooo yummy. I think I will have to bake some on the next rainy day. Actually we are not supposed to call them Runzas anymore. The Runza restaurant has the term trademarked...they are called Nebraska Buns now.

You May also like

Related Posts with Thumbnails