German Cabbage Burgers Recipes

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BIEROCHEN (GERMAN CABBAGE BURGERS)



Bierochen (German Cabbage Burgers) image

Bierochen...so so yummy! You will not be able to eat just one! Serve with a salad and you've got a complete meal!

Provided by Haleh Welcher

Categories     German

Time 1h10m

Yield 4 burgers

Number Of Ingredients 7

1 lb ground beef
1 large onion, finely chopped
3 tablespoons butter
1 (12 1/2 ounce) package frozen dinner rolls (thawed overnight)
1 head cabbage, shredded
salt and pepper
additional melted butter

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.

KRAUTBURGER



Krautburger image

A lean version of a German beef and cabbage filled roll. They freeze very well, and are good dipped in mustard.

Provided by MARLENE_PEARCE

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 16

Number Of Ingredients 9

1 pound lean ground beef
1 onion, chopped
½ medium head cabbage, shredded
½ (1 ounce) package dry onion soup mix
1 (8 ounce) package mild Cheddar cheese, sliced
black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed
butter flavored cooking spray
¼ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
  • Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
  • Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 30.3 g, Cholesterol 33.3 mg, Fat 13.2 g, Fiber 3.1 g, Protein 15.1 g, SaturatedFat 4.8 g, Sodium 537.3 mg, Sugar 3.6 g

GERMAN HAMBURGERS (FRIKADELLEN)



German Hamburgers (Frikadellen) image

The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.

Provided by Amy

Categories     World Cuisine Recipes     European     German

Time 40m

Yield 4

Number Of Ingredients 8

1 Kaiser roll
⅔ pound ground beef
⅓ pound ground pork
1 onion, finely chopped
¼ cup chopped fresh parsley
1 egg
1 teaspoon Hungarian hot paprika
salt and ground black pepper to taste

Steps:

  • Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
  • Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
  • Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g

GERMAN RED CABBAGE



German Red Cabbage image

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. -Jeannette Heim, Dunlap, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

1 medium onion, halved and sliced
1 medium apple, sliced
1 medium head red cabbage, shredded (about 8 cups)
1/3 cup sugar
1/3 cup white vinegar
3/4 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

  • In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE



Grandma Jeanette's Amazing German Red Cabbage image

This yummy, sweet and sour German red cabbage is easy to make!

Provided by Sara Nolan Jennings

Categories     Side Dish     Vegetables

Time 1h50m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
⅓ cup apple cider vinegar
3 tablespoons water
¼ cup white sugar
2 ¼ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon ground cloves

Steps:

  • Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  • Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g

CABBAGE BURGERS



Cabbage Burgers image

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

3 (1 pound) loaves frozen bread dough, thawed
5 pounds ground beef
¼ cup water
1 large head cabbage, chopped
1 large onion, chopped
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
2 tablespoons butter, melted

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

CABBAGE BURGERS



Cabbage Burgers image

This is an old family recipe. This recipe is time consuming but well worth the effort. Can be frozen and rewarmed. Place 2-3 in a freezer bag. Good for quick snack.

Provided by Robin Blackwell

Categories     One Dish Meal

Time 1h25m

Yield 60-72 burgers, 5-6 serving(s)

Number Of Ingredients 11

2 lbs hamburger meat
1 head cabbage
1 onion, chopped
4 garlic cloves, chopped
2 tablespoons salt
2 tablespoons pepper
2 tablespoons dried basil
2 tablespoons dried thyme
1/2 cup sherry wine (optional)
2 (8 ounce) packages pillsbury hot roll mix
1/2 cup butter or 1/2 cup margarine

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.

Nutrition Facts : Calories 1041.7, Fat 61.1, SaturatedFat 26.4, Cholesterol 174.1, Sodium 4095.4, Carbohydrate 78.4, Fiber 8.7, Sugar 18.2, Protein 45.1

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



Bierocks German Hamburger and Cabbage-Filled Buns Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 14

FILLING INGREDIENTS
4 c cabbage, chopped into about 1/4 inch bites
1/2 c onions, diced
2 Tbsp oil
1 lb hamburger
salt and pepper to taste
DOUGH INGREDIENTS
4 1/3 c all purpose flour
1 pkg active dry yeast
1 c milk
1/3 c sugar
1/3 c butter
1 tsp salt
2 eggs

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.

CLASSIC GERMAN HAMBURGERS



Classic German Hamburgers image

The bit of nutmeg in the meat mixture adds a subtle Old World flavor to these patties. Serve them with your favorite potato recipe.-Virginia Biehler, Fremont, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 pounds lean ground beef (90% lean)
1 medium onion, minced
3 tablespoons minced fresh parsley
2 large eggs, beaten
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons butter
2 large onions, thinly sliced, separated

Steps:

  • In a large bowl, combine ground beef, onion, parsley, eggs, seasonings and flour; mix well. Shape into six patties. Melt butter in a skillet; cook patties to desired doneness. Remove hamburgers to a serving platter and keep warm. , Cook onion rings in pan juices until soft and golden. Spoon onions and remaining cooking juices over hamburgers. Serve immediately.

Nutrition Facts :

KRAUTBURGERS



Krautburgers image

Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 32 buns.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup sugar
2 tablespoons shortening
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1-1/2 pounds ground beef
1 medium cabbage, shredded
1 medium onion, chopped
Salt, pepper and seasoned salt to taste
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.

Nutrition Facts :

NEBRASKA CABBAGE BURGERS



Nebraska Cabbage Burgers image

From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Stella Strauch. Prep time includes letting the dough rise.

Provided by NELady

Categories     Vegetable

Time 2h

Yield 12-15 burgers, 6 serving(s)

Number Of Ingredients 12

1 (1/4 ounce) package dry active yeast
1 cup water (warm)
2 tablespoons sugar
1/4 cup oil
1 teaspoon salt
1 egg
4 cups flour
1 head cabbage, shredded
2 lbs hamburger
1 large onion, chopped
salt, to taste
pepper, to taste

Steps:

  • Dissolve yeast in water. Add oil, sugar, egg and salt; mix well. Add flour and mix. Cover and let rise for 45 minutes. Knead well and let rise again for 30 minutes. Knead dough and roll to about 1/4-inch thick. Cut into 4 squares.
  • Brown hamburger and onion until red disappears. Add cabbage and salt and pepper to taste.
  • Put 2-3 tablespoons filling of cabbage mixture in center of rolled out dough. Bring corners together at top, pinching edges securely; turn upside down and place on cookie sheet. Bake at 350* for 30 minutes.

Nutrition Facts : Calories 751.1, Fat 28.2, SaturatedFat 8.3, Cholesterol 136.7, Sodium 530.6, Carbohydrate 79.3, Fiber 6.3, Sugar 11, Protein 43.8

GERMAN BURGERS



German Burgers image

Make and share this German Burgers recipe from Food.com.

Provided by SarahBeth

Categories     Lunch/Snacks

Time 30m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean ground beef
1/2 cup pumpernickel breadcrumbs
2 tablespoons beer
1/2 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon mustard
6 slices swiss cheese
6 pumpernickel sandwich buns
1/2 cup drained sauerkraut

Steps:

  • Prepare and heat grill.
  • Combine ground beef, bread crumbs, beer, caraway seed, salt, pepper, and mustard and mix gently. Shape into 6 patties.
  • Grill patties 4-6' from heat and cook 10-15 minutes until meat is no longer pink in center, or internal temperature reaches 160 degrees on a meat thermometer
  • You can grill the cut sides of the sandwich buns if you like while burgers are cooking.
  • Top each burger with cheese slice and let melt. Top with sauerkraut and serve on buns.

Nutrition Facts : Calories 468.1, Fat 21.6, SaturatedFat 10.2, Cholesterol 99.5, Sodium 700.7, Carbohydrate 30.2, Fiber 1.8, Sugar 3.9, Protein 35.8

GERMAN CABBAGE BURGERS



German Cabbage Burgers image

Provided by My Food and Family

Categories     Home

Time 2h30m

Number Of Ingredients 6

1 lb hamburger
1 head cabbage
1 onion
Salt and pepper for taste
Kraft Cheese (optional)
1 box hot roll mix

Steps:

  • Brown hamburger meat. Meanwhile, wash cabbage, cut up, and place in skillet (I use an electric skillet). Slice up onion, add to cabbage. Drain hamburger meat. Place cabbage, meat and onion in the skillet. Add salt and pepper (to taste).
  • Meanwhile, follow your hot roll mix directions. When your dough is ready, roll out onto a floured surface to prevent sticking. (Note: when working with the dough I break off some and then roll out.) Next, cut dough into squares. Fill each square with the meat, cabbage, onion mixture. Then fold each corner to center and pinch together. Put the cabbage burgers on a cookie sheet. Cover with a clean towel. Let raise for a few minutes longer. Then place melted butter on each bun.
  • Bake at 350°F until done.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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GERMAN UNSTUFFED CABBAGE ROLL CASSEROLE MADE JUST LIKE OMA
Remove beef and onions to a bowl. Add part of the cabbage to the saucepan and fry for a few minutes to soften and brown. Add a bit more oil if needed. Add remainder of the cabbage, stir and continue frying for a few minutes. Return beef and onions to the cabbage. Stir in 2 cups of broth, salt and pepper.
From quick-german-recipes.com
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CABBAGE BURGERS
Cabbage and ground beef are encased in a neat little bread package. May 12, 2013 - This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from.
From pinterest.ca
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10 BEST GERMAN CABBAGE AND SAUSAGE RECIPES | YUMMLY
2022-07-07 chili, cabbage, paprika, salt, white wine, olive oil, bacon, white beans and 4 more Sausage and Potato Stew Quiche El invitado de invierno pie dough, eggs, whipping cream, boiled potato, manchego cheese and 3 more
From yummly.com
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AUTHENTIC GERMAN KRAUT BURGERS | TASTY KITCHEN: A HAPPY RECIPE …
Roll each bread piece out into a 5″ square. Place about a 1/3 cup of the filling onto each square. Bring up sides and pinch together. Place seam-side down on a greased baking sheet and allow to rise 10 minutes. Bake kraut burgers in preheated oven for 20 minutes or until golden brown. Remove from oven and immediately brush kraut burgers with ...
From tastykitchen.com
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Top Asked Questions

How do you make cabbage and onion burgers?
Knead dough and roll to about 1/4-inch thick. Cut into 4 squares. Brown hamburger and onion until red disappears. Add cabbage and salt and pepper to taste. Put 2-3 tablespoons filling of cabbage mixture in center of rolled out dough. Bring corners together at top, pinching edges securely; turn upside down and place on cookie sheet.
How do you cook ground beef and cabbage in a pan?
Heat oil in a large saucepan over medium-high heat. Add ground beef and cook until no pink is visible. Add onions and continue frying until onions are slightly browned and translucent. Remove beef and onions to a bowl. Add part of the cabbage to the saucepan and fry for a few minutes to soften and brown. Add a bit more oil if needed.
How do you make German burgers?
This is from World Famous German Recipes and sounds really good! Join the conversation! AMT. PER SERVING % DAILY VALUE Combine all ingredients except butter and onion rings. Shape into patties. Melt butter in skillet over medium to med-high heat. Fry in melted butter until desired doneness, about 10-12 min per burger. Remove and keep warm.
What is my German cabbage recipe?
My German cabbage recipe, aka Weisskohl, is very traditional. It's actually a braised cabbage recipe that is delicious when served with homemade German sausage. This recipe works for both green cabbage as well as savoy cabbage. Although the cooking time for the cabbage takes about one hour, the preparation is easy and fairly quick.

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