STOCKPILE COOKING: CABBAGE BUNS

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!

WHAT YOU NEED:

• 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

WHAT TO DO:

• 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.

ENJOY!!

~NOTE~

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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