Best 9 Cabbage Burgers Recipes

CABBAGE BURGERS

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.

BIEROCHEN (GERMAN CABBAGE BURGERS)

Steps:

• Preheat oven to 375°F.
• Melt butter in skillet.
• Add beef, cabbage, and onion.
• Cook until cabbage is nearly done-- DO NOT BROWN.
• Drain, add salt and pepper to taste.
• Roll out, (with pin), each dinner roll.
• Place 2-3 heaping tablespoons of cabbage mixture on each roll.
• Bring corners together and pinch shut, (reforming the roll).
• Bake at 375°F for 20 minutes or until brown.
• Brush tops with melted butter as the rolls cool.

BIEROCKS (CABBAGE BURGERS) FOR BREAD MACHINE

Steps:

• Roll Dough.
• Place all ingredients in pan of bread machine according to manufacturers direction.
• Select dough setting.
• When cycle is complete, turn out onto floured surface.
• Cut dough in half, roll out appr 1/3 " thick, cut into 5 equal pieces.
• Put large spoon full of meat mixture in center of dough, fold dough over and seal meat mixture into dough, place on greased baking sheet cover with clean towel.
• Let rise in warm dry place for about 1 hour.
• Repeat with other half of dough.
• Meat and cabbage mixture.
• Saute onions just until tender, add ground chuck, brown on medium heat, drain thoroughly. Add crushed red pepper, accent, and salt and pepper to taste. Simmer on low for 5 minutes, stirring often. Remove from heat and cool. Set aside while preparing cabbage.
• Boil small amount of water and tsp of salt in large pot. Chop cabbage, add cabbage to boiling water, cover and simmer on low for approximately 15 minutes, or just until tender. Drain thoroughly and cool. Combine meat mixture and cabbage.
• Bake in 350 degree oven for 12 - 15 minutes.

TERIYAKI PORTOBELLO "BURGERS" WITH NAPA CABBAGE SLAW

Steps:

• Make teriyaki marinade:
• In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
• Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
• Make slaw:
• In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
• Preheat broiler.
• Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.

RUNZAS (CABBAGE BURGERS)

Steps:

• Brown the ground beef with the onion. Drain the grease.
• In another pan, saute shredded cabbage in butter or margarine.
• Combine the meat and cabbage, adding salt and pepper.
• Roll out the dough. Make sure you roll the dough out thin or else the runzas will be all bread when you bite into them.
• Cut into 7" or 8" squares.
• Put some cabbage-meat mixture in the center of each square.
• Top with the mozzarella cheese.
• Bring the corners together; dampen the edges so they are secure.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes.

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW

Steps:

• Pork Burgers: 1. Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside. 2. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine. 3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat. 4. Divide the seasoned pork into four portions and shape into patties. 5. Place the patties onto a plate or platter and chill for at least one hour. 6. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes. 7. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving. 8. Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw Slaw: 1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved. 2. Add the oil and whisk until the dressing is emulsified. 3. Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine. 4. Add the fennel fronds and toss again just before serving

CABBAGE BURGERS

Steps:

• Dough Scald milk, then add cold water. Remove 1/2 cup liquid; mix-in yeast. To liquid in saucepan, add salt, sugar, shortening, and eggs, then add dissolved yeast. Mix well. Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir or use hands until liquid disappears and gradually form dough into smooth ball, and then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature for 2 hours until doubled in bulk. Punch down dough. Cut the dough into four equal size quarter. Then, roll out each of the quarters into a rectangle and cut into four to six squares. Then, place a large spoonful of the filling onto each cut square, and taking the edges of the square, pull up together to make a sealed pillow. Place on a lightly greased or parchment papered baking sheet. Let these cabbage burgers rest and have a third rising until they are looking tender and full. Filling: In a large stock pot put meat and butter over medium high heat until the meat is barely pink and butter is melted. Then, quickly add the onion and the cabbage, mixing well with the meat, for about 3 minutes. Remove from the heat and let sit so it is still very warm. Fill the waiting dough, taking the edges of the dough and making a sealed pillow with the seal side down on the prepared baking sheet. Let rise about 20-30 minutes until the dough is tender and full looking. Bake in a 375F preheated oven, until the tops are just beginning to brown. Remove from the oven and let sit for about 10-15 minutes before serving.

RUNZA (CABBAGE BURGERS) MY WAY

Steps:

• 1. Brown the meat with salt and pepper. Add the onion, garlic, and cabbage and cook until cabbage is tender.
• 2. Melt Velveeta with heavy cream. Add to meat mixture.
• 3. Roll out bread dough. Cut 12 squares. Top with burger mixture and pinch seams together. Place on baking sheet and brush with melted butter.
• 4. Bake at 350 degrees for 30 to 35 minutes

CABBAGE BURGERS

Steps:

• Brown hamburger meat, onions and garlic in large stewing pot.
• Add salt, pepper, basil and thyme.
• Wash cabbage and cut in half.
• Remove core and cut cabbage into shreds.
• Add to hamburger meat mixture.
• Add sherry.
• Cook 15 minutes.
• Turn off heat and leave to the side to cool.
• Prepare hot roll mix as directed.
• Flour a surface and roll out dough.
• Cut a 4X4 square and fill with 1 1/2 table spoons of hamburger/cabbage mixture.
• Pull dough around mixture until closed.
• Bake on a greased cookie sheet till brown.
• Brush with butter/margarine.
• Bake at 375°F.
• Makes approx 5 dozen.