Monday, March 12, 2012


MMMMMM...... Cabbage Buns! 

If you are from Wyoming you know what these are!  
My husband is and introduced me to these delicious pockets of goodness,
I love them and always look forward to making them!

  • 1 batch of my homemade bread dough
  • 3 pounds of hamburger
  • 1 large onion, chopped
  • 1 large head of cabbage, chopped
  • Seasonings of choice
    • I like just simple salt & pepper

  • Prepare bread dough per instructions up to first rise
  • Meanwhile, cook hamburger in a very large pan seasoned with your favorite seasonings
  • Once fully cooked add the chopped onion and cabbage 
  • Cook until the onions & cabbage is tender 

  • Drain the remaining juice from the pan
  • Let the mixture cool (if the mix is to hot it will melt a hold through your dough)
  • Once your dough has doubled in size on the first rise it is ready to use
  • Pull off a chunk of dough
    • the amount needed will depend on how big or thick of bread you want
  • Work the dough to the size of circle you want your bun.
  • Place at least 2 large spoonfuls of the mixture in the center
  • Fold up like a present so the mixture is contained.

  • Continue to do this until all the mixture is gone
  • Place them on a greased baking sheet
  • Cover and let rise again (about an hour)
    • This recipe makes a lot of cabbage buns, if you don't want to cook them all this will be the time you want to freeze them. before the second rise!
    • While on a baking sheet, place in the freezer until they are all individually frozen
    • Once frozen place into a freezer safe bag or container 

  • Once done rising, place in a 375 degree oven until golden brown
  • I find it helps to pierce the tops to allow the steam to be released like a pie
    • This keeps them from getting soggy.


If frozen, place on a greased cookie sheet covered and let un-thaw/rise. (like rhodes frozen dough)
Bake as usual.

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