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.
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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