SAUERKRAUT BEEF BUNS
Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ORIGINAL LAUER-KRAUT BURGERS
Provided by Food Network
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
- For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
- To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.
EASY CABBAGE ROLLS WITH SAUERKRAUT
This recipe is so easy and people just love these cabbage rolls. Much of the flavor comes from the sauerkraut and tomato juice, so there is little else to it. I have substituted lean ground beef for half of the ground pork with much success.
Provided by Just Call Me Martha
Categories Pork
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
- Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
- Place rolls in roasting pan.
- After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
- Repeat with second layer.
- Pour tomato juice over top.
- Cover and bake 2 1/2 hours at 350 degrees.
Nutrition Facts : Calories 513.6, Fat 24.9, SaturatedFat 9.2, Cholesterol 81.8, Sodium 1405, Carbohydrate 48.7, Fiber 11.3, Sugar 17.1, Protein 26.8
GERMAN SAUERKRAUT ROLL
This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed.
Provided by PalatablePastime
Categories Meatloaf
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for indirect cooking.
- Saute onion and garlic until onion is translucent.
- Allow to cool, then mix in meats, mustard, salt and pepper.
- Oil or spray a cookie sheet sized piece of wax paper.
- Evenly spread out meat into a rectangle about 1/2 inch thick.
- Layer cheese and sauerkraut over the surface of the meat.
- Carefully roll meat up as a jelly roll, pinching sides and seams closed.
- Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
- Allow to stand 15-20 minutes before slicing.
Nutrition Facts : Calories 521.3, Fat 40.8, SaturatedFat 16.6, Cholesterol 129.9, Sodium 1243.7, Carbohydrate 7, Fiber 2, Sugar 1.8, Protein 30.3
GRANDMA'S SAUERKRAUT BALLS
This is a family recipe that's been made for family gatherings since I was a kid. They're delicious, and usually go in the first five minutes of a party, causing dinner to be delayed because everyone is full. The great thing is that they can be made ahead of time and frozen, then reheated as needed.
Provided by Daniel Holloway
Time 2h
Yield 50
Number Of Ingredients 13
Steps:
- Heat a large saucepan over medium-high heat. Cook and sausage and onion in the hot skillet until sausage is browned and crumbly, 8 to 10 minutes. Drain and discard grease.
- Transfer to a large bowl and add sauerkraut, cream cheese, parsley, mustard, garlic powder, and pepper. Mix until well combined. Cover and place in the refrigerator to chill for about 1 hour.
- Place flour in a shallow dish. Whisk milk and eggs together in a separate dish. Place bread crumbs in a third dish.
- Remove sauerkraut and sausage mixture from the refrigerator and roll into 3/4 inch balls. Roll balls in flour, then in milk-egg mixture, then in bread crumbs.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Deep fry in batches until golden brown, about 3 minutes per batch. Drain on paper towels.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 3.7 g, Cholesterol 28.1 mg, Fat 9.5 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 385 mg, Sugar 0.5 g
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