Kraut burgers, cabbage burgers, bierocks, runzas, piroshki...Different regions call these meat and cabbage-filled buns by different names. Call them what you want, but please, just make them. From what I’ve heard, a local church used to sell a similar version for fall fundraisers.
This deer season staple is a family favorite and a close cousin of the locally renowned pasty. I am sharing this recipe now, so you have time to make them and stock your freezer before the big hunt takes over, or just to have on hand for when you want a filling lunch.
You can change up the fillings with different meats, cheeses, or add ingredients like wild rice or sauteed mushrooms. The classic version doesn’t contain cheese, so you can omit that if preferred. If making multiple flavors at once, I suggest sprinkling sesame seeds or herbs on top to help tell the flavors apart.
KRAUT BURGERS
INGREDIENTS:
Cabbage:
2 tablespoons unsalted butter or oil 1 small yellow onion, diced 8 cups diced cabbage (about 1 small head) 1 envelope beefy onion soup mix 1 cup water 1/4 teaspoon black pepper
Beef:
2 pounds lean ground beef 2 tablespoons Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon black pepper
Dough:
1 1/2 cups whole milk 1 stick softened unsalted butter 4-5 cups all-purpose flour (or as needed) 2 envelopes instant yeast 1/4 cup granulated sugar 2 teaspoons salt 2 large eggs, divided 8-16 slices American cheese (optional)
INSTRUCTIONS: Cabbage:
In a large pot, melt the butter or oil over medium heat. Add the onion. Cook for 5-7 minutes or until softened. Add the cabbage, soup mix, water, and pepper. Stir well, then bring to a boil. Reduce heat to maintain a simmer. Cover with the lid slightly cracked, and cook for 10 minutes. Uncover and cook for another 10 minutes or until most of the liquid has evaporated and the cabbage is tender, stirring often. Add a bit more water if the liquid evaporates before the cabbage is softened.
Beef:
In a large skillet, add the beef (cook in two batches, if necessary, so as not to crowd the pan). Season with Worcestershire sauce, salt, and pepper. Cook and crumble until well-browned. Drain any excess grease and let cool. Mix with the cabbage and refrigerate until needed.
Dough:
In a small saucepan, add milk. Heat over medium until the milk begins to steam and small bubbles appear around the edge of the pan, whisking occasionally. Add butter and set aside until the butter is melted and the milk is lukewarm. In a large bowl, stir together 4 cups of flour with the yeast, sugar, and salt. Add the milk mixture and one egg. Mix until stiff, then scrape onto a countertop. Knead for 6-8 minutes, dusting with additional flour, as needed. Place in a large, oiled bowl and turn to coat. Cover and let rise for 2 hours or until doubled. Punch the dough down, then divide in half. Working with one half at a time, roll the dough to a 12 inch square, dusting with flour, as needed. Cut into 4 squares. Place 1-2 slices of cheese onto each square. Use half of the cabbage-meat mixture to top the 4 squares. Fold up the edges of dough around each square, and form into square, round, or oblong-shaped buns (just keep the shapes consistent). Pinch edges to seal and place down on parchment-lined baking pans. Repeat with the other half of the dough. Cover both pans and let rise for 1 hour. Meanwhile, preheat the oven to 350 degrees F. Once the buns are ready for the oven, beat the remaining egg and brush it over the tops and sides of the buns. Bake for 25-30 minutes or until golden brown, rotating pans halfway through baking time. Yield: 8 servings.
