Krautburgers…the rich opposite of a fast, easy supper

In response to requests, here is the Krautburgers recipe.  I think my mother uses less butter, and cooks the cabbage and onions all together.   I end up eating a lot of the cabbage/onion/butter mixture as it cooks.  Just one of those things.

This recipe works on starving children.  I have also found it helpful when you wish to soften the heart of a grown man.  More than once, I have given one to a man who stopped all his bluster or despair as he took his first bite.

Krautburgers

4 cups flour
1 cup whole milk
1 stick butter
1 tsp salt
1 pkg yeast
1 tsp sugar
1/4 cup warm water

1 small head cabbage, outer leaves removed
1 very large onion, roughly chopped
1 stick butter

1 lb ground beef (I have tried turkey. I have tried soy. Nothing really tastes right except beef.)

In a large glass container, measure the milk and salt, and add one stick of butter.  Scald in the microwave, and let the butter melt into the milk while you tend step 2.

Mix the sugar into the warm water (it should feel just a little warmer than body temperature) and sprinkle the yeast on top so it can begin to grow.  When the milk is just slightly warmer than room temperature, pour it into the flour, stir it in, then add the yeast.  Mix well and cover.  Let rise in a warm place for one hour or until double.

Meanwhile, chop the cabbage into long shreds. Melt the other stick of butter in a heavy skillet and add the cabbage and about 3/4 of the onion.  Let cook over medium heat, stirring often, until it is tender.  

In another large heavy skillet, brown the ground beef and remaining onion.  Mix in the cabbage/onion mix, and lower the heat.

Punch down the dough and scoop it out onto a floured surface.  Knead just until the dough is easy to work with, and then divide into four equal pieces.   Set three aside and cover with a damp cloth. 

Divide the remaining quarter into four equal pieces and roll one ball into a flat round about 1/4 inch thick.  (My mother brushes the dough with melted butter at this point; I have added that extra stick in the cabbage so I don’t).   Spoon about a third of a cup of meat and cabbage into the center of the dough, then wrap the dough around the filling like a little purse.   Put on a cookie sheet, ends down.   Repeat until you run out of dough or meat.  

Let rise again for at least another half hour.   Bake at 350 degrees for 20-25 minutes, or until golden brown. 

My father loves them with ketchup.  I’m more of a fan of extra salt and mustard.