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Photos of Grandma's Cabbage Burgers

Grandma's Cabbage Burgers On A Plate.
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Grandma's Cabbage Burgers on a plate.
A Tray Of Grandma's Cabbage Burgers.
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A tray of Grandma's Cabbage Burgers.
Inside Of Grandma's Cabbage Burgers.
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Inside of Grandma's Cabbage Burgers.
Golden Brown Cabbage Burgers.
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Golden brown Cabbage Burgers.
Brushing Cabbage Burgers With Melted Butter.
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Brushing cabbage burgers with melted butter.
Cabbage Burgers Baking In The Oven.
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Cabbage burgers baking in the oven.
Sealing The Edges Of The Dough.
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Sealing the edges of the dough.
Beef/cabbage Mixture On Top Of The Dough.
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Beef/cabbage mixture on top of the dough.
Dough Rolled And Cut Into 12 Pieces.
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Dough rolled and cut into 12 pieces.
Cabbage And Seasoning Added To The Ground Beef.
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Cabbage and seasoning added to the ground beef.
Cabbage And Ground Beef Simmering.
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Cabbage and ground beef simmering.
Cabbage Chopped Into Chunks.
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Cabbage chopped into chunks.
Cooking The Ground Meat, Onions, Garlic, Garlic Salt, Salt, And Pepper.
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Cooking the ground meat, onions, garlic, garlic salt, salt, and pepper.
Setting Bread Machine.
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Setting bread machine.
Adding Dry Ingredients To The Bread Machine.
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Adding dry ingredients to the bread machine.
Adding Beaten Egg And Melted Butter.
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Adding beaten egg and melted butter.
Yeast, Sugar, And Warm Water In A Bread Machine.
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Yeast, sugar, and warm water in a bread machine.
So Yummy!
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So yummy!
I Didn't Top Mine With Butter, Figured I'd Save A Few Calories :) Also, The First Batch Baked For 30 Minutes, Way Too Long. I Cut The Baking Time Down To 20 Minutes For The Next 4 Batches
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I didn't top mine with butter, figured I'd save a few calories :) Also, the first batch baked for 30 minutes, way too long. I cut the baking time down to 20 minutes for the next 4 batches
Almost Done.
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Almost done.
9 Of The 14 From One Recipe! The Rest Were Eaten Before They Cooled. I Always Seem To Get Filling On The Outside!
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9 of the 14 from one recipe! The rest were eaten before they cooled. I always seem to get filling on the outside!
I Done The Rolling Of The Dough And This Was One Of My First Rolls It Might Not Be As Pretty As The Last Rolls I Rolled But It Was Just As Good, You Just Have To Try This Recipe
BELLENB
Photo by
ellen B @BELLENB
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I done the rolling of the dough and this was one of my first rolls it might not be as pretty as the last rolls I rolled but it was just as good, you just have to try this recipe
Cut Up The Cabbage And Onion
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cut up the cabbage and onion
This Is Shy Of One Head Of Cabbage Just Showing The Size Of Pan I Use
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this is shy of one head of cabbage just showing the size of pan i use
Roll Out And Place 1/2 To 3/4 Cup Filling
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Roll out and place 1/2 to 3/4 cup filling
Fold Corners Together And Pinch To Seal
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fold corners together and pinch to seal
Serve Hot Out Of The Oven!!
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serve hot out of the oven!!
2 Comments
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Lynette_Peavey
Lynette Peavey - over a year ago
Ok. I was raised in Nebraska. While using bread dough for the "crust" is not a true Runza, how can you say the filling isn't a Runza filling? Very curious why you think this is "totally" different than a Runza. When I saw the recipe I immediately thought Runza!
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opstrate
Olga * - over a year ago
One of my favorite foods, can't wait to try your recipe, Thanks for sharing
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