Best 10 Hamburger Cabbage Recipes

CABBAGE HAMBURGER BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
• This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
• Season with salt, pepper, and cayenne, if desired.
• In a separate pan, brown the hamburger.
• Season with salt, pepper, and cayenne, if desired.
• Mix the cabbage/onion with the hamburger thoroughly.
• You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
• DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• Ad to flour mixture; add eggs.
• Beat at low speed for 1/2 minute, then three minutes at high speed.
• Stir in as much remaining flour as you can mix in with a spoon.
• Turn out onto a floured surface.
• Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball, and place in a greased bowl; turn once.
• Cover and let rise in a warm place till double (about 1 hour).
• Punch down and cover; let rest 10 minutes.
• ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• Cut into squares of 3 inches by 3 or 4 inches by 4.
• By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
• You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
• Water on your fingertips will facilitate them staying"glued" together.
• The end product should be a square with a seam running from each corner to the center where all four are joined.
• Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
• Let raise 30 minutes.
• Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.

CROCK POT HAMBURGER CABBAGE CASSEROLE-REVISED

Steps:

• Place 3 cups or 1/2 bag of cabbage in bottom of crock pot.
• Brown beef with onions, garlic salt, and Italian mixed spices in non-stick skillet and drain.
• Put beef on top of cabbage, and then do the same with the rice.
• Top with remaining cabbage, and sprinkle with salt and pepper.
• Combine spaghetti sauce, water, tomatoes, basil, and seasoned salt in a bowl.
• Pour sauce mixture over top of cabbage.
• Cover and cook on HIGH for 4 to 5 hours.
• Makes 6 servings with each serving size being 1 1/4 heaping cups.
• For all Weight Watchers folks, this is 4 points per serving and is very filling.

BIEROCKS GERMAN HAMBURGER AND CABBAGE FILLED BUNS

Steps:

• 1. FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. ** This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
• 2. Season with salt and pepper.
• 3. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper.
• 4. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
• 5. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• 6. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• 7. Add to flour mixture; add eggs.
• 8. Beat at low speed for 1/2 minute, then three minutes at high speed.
• 9. Stir in as much remaining flour as you can mix in with a spoon.
• 10. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• 11. Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes.
• 12. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• 13. Cut into squares of 3 inches by 3 or 4 inches by 4.
• 14. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• 15. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
• 16. You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together.
• 17. The end product should be a square with a seam running from each corner to the center where all four are joined.
• 18. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
• 19. Let raise 30 minutes. ** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

HAMBURGER SOUP WITH CABBAGE

Steps:

• Heat oil in a large skillet over medium-high heat. Cook and stir ground beef and onions in the hot skillet until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
• Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
• Reduce heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

HAMBURGER & CABBAGE

Steps:

• 1. In a large pot, brown the ground beef with the garlic and onion. Don't drain the fat (if you use high-fat ground beef, you may want to remove part of the grease, but some is needed for flavor-this is still a very low-calorie dish).
• 2. Chop the cabbage coarsely (large chop) and add on top of the ground beef. Add salt and pepper. Cover kettle. Push cabbage down if necessary. It will cook down quickly. Reduce heat to low. Cook until the cabbage is tender...about 45 minutes.
• 3. Stir hamburger and cabbage together, and serve in bowls.
• 4. Variation: When the cabbage is tender crisp, stir in a large can of chopped tomatoes with the juice (and maybe a dash of cayenne pepper and ¼ -½ tsp. of turmeric, if we're in the mood for a little heat.). Add a can of Ro-Tel tomatoes or ½-1 cup of chunky salsa, if desired. Continue cooking until the cabbage is done and the tomatoes are hot. Stir everything together and serve in bowls. This variation will be more like soup, although it still won't have a lot of liquid. Sometimes we add some brown Minute Rice right at the end, too. If you do this, you need to increase the liquid somehow: add some tomato juice or water or chicken broth. As you can see, this is a very forgiving recipe that will let you adjust it to your "taste of the day" or the taste of the people you're serving it to.

HAMBURGER & CABBAGE CASSEROLE

Steps:

• Make patties using ground beef and layer onto bottom of casserole dish.
• Layer cabbage, onion, celery over top of patties.
• Slice butter over top, then add salt and pepper to taste.
• Pour water over mixture, cover with foil and bake at 350°F for 45 minutes to one hour, or until cabbage is tender.

BIEROCKS GERMAN HAMBURGER AND CABBAGE-FILLED BUNS RECIPE - (4.4/5)

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. Season with salt and pepper. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute, then three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch. Cut into squares of 3 inches by 3 or 4 inches by 4. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers. You will see that you now have open slits along the diagonals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together. The end product should be a square with a seam running from each corner to the center where all four are joined. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation). Let rise 30 minutes. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

STUFFED HAMBURGER - CABBAGE BUNS WONDERFUL!

Steps:

• Have thawed bread dough ready.
• Preheat oven to 350 degrees Fahrenheit.
• In a skillet, cook ground turkey or beef over medium heat, stirring occasionally, until browned (8 to 10 minutes). Drain fat if using beef.
• Stir in shredded cabbage, onions, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon minced garlic.
• Continue cooking, stirring occasionally, until cabbage is crisp-tender (5 to 6 minutes).
• Stir in cheddar cheese and ketchup.
• Divide each bread loaf into four equal pieces.
• On lightly floured surface, roll each piece into a 6 inch circle; place about 1/2 cup meat mixture into each circle.
• Carefully pinch the edges together to enclose the meat and form a bun.
• Place seam side down onto a greased cookie sheet or baking stone.
• In small bowl, stir together the egg and milk; brush each bun with the egg mixture.
• Sprinkle each bun with a pinch of coarse salt, cracked pepper, and/or poppy or sesame seeds.
• Bake for 25 to 30 minutes or until browned.
• Serve with toppings desired.
• (These can easily be shaped into buns and frozen. To reheat, wrap in foil and place on a cookie sheet. Bake at 350 degrees Fahrenheit for 55 to 60 minutes or until heated through.).

HAMBURGER AND CABBAGE GRAVY

Steps:

• 1. Brown hamburger and onion until hamburger is done DO NOT drain.
• 2. Add the coleslaw mix and mix well so cabbage is coated with hamburger drippings.
• 3. Add flour mixing well again.
• 4. Add the milk and salt and pepper.
• 5. Bring to a simmer cover an let simmer about 15 to 20 minutes until the cabbage is done and the dish has the appearance of a gravy..
• 6. Serve over mashed potatoes, rice, or noodles, biscuts , whatever your family prefers or you have on hand to use.