CABBAGE BURGERS
This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.
Provided by AARONNE2004
Categories Main Dish Recipes Sandwich Recipes Beef
Time 21m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
- Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
- On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
- Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.
Nutrition Facts : Calories 468 calories, Carbohydrate 41.2 g, Cholesterol 80 mg, Fat 19.2 g, Fiber 4.9 g, Protein 29.7 g, SaturatedFat 6.6 g, Sodium 518.4 mg, Sugar 5.6 g
RUSSIAN HAMBURGERS
My mother used to make these when I was growing up. We had a Finnish neighbor who said that something similar is made in Finland.
Provided by Andtototoo
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Defrost two loaves of store-bought frozen bread dough.
- In a large frying pan put the 3 Table oil and the onion.
- Stir-fry until the onion is tender.
- Add the gound beef, and cook until browned, mashing up the meat well with the back of a large spoon.
- Add salt and pepper to taste.
- Turn off heat.
- Dice the eggs and blend into the meat mixture.
- Roll out circles of the bread dough.
- Put a mound of hamburger in the center of each bread dough circle.
- Bring the edges of the bread dough up around the meat and form a dough ball with the meat securely inside.
- Deep fry in hot oil, in batches, until well browned.
- Drain on paper towels.
Nutrition Facts : Calories 431.6, Fat 32.1, SaturatedFat 10.7, Cholesterol 208.8, Sodium 131.3, Carbohydrate 2.1, Fiber 0.3, Sugar 1.1, Protein 31.4
KOTLETI
Provided by Anya von Bremzen
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. In a mixing bowl, combine the first eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
- 2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, flattening them out slightly and pressing down for the crumbs to adhere.
- 3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.
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