Personally, I think the combination of beef hamburger, cabbage, onion, salt and pepper is terrific. Cook it up, seal it in a homemade bread dough, bake it up, and eat it up with spicy mustard. Obviously, if cabbage terrifies you, this recipe is not for you. But if you have ever lived in the land of German immigrant Kansas farmers, you know what to say. “Yah, pass me the bierock!”
Forgive me, this recipe is not written for the bread novice or those fearful of inexact measurements. If you’re worried about anything, just make sure the savory mix gets enough salt and pepper. Cabbage needs salt.
1 lb. hamburger, but if you like to go heavy on the beef, of course more is fine.
thinly sliced cabbage–at least 6 cups, but more is fine, especially if you have to feed a crowd. Believe me, it cooks down to a quarter the amount.
salt and pepper
bread dough (if you need a recipe, mine will follow)
Brown your hamburger in a large dutch oven until it is almost done. Add in cabbage and onion, salt and pepper to taste. Cook until the cabbage and onion is tender and the juice has cooked away. Don’t cook it to death, though. Drain the mixture in a colander when you are done cooking.
Spoon the slightly cooled meat mixture onto your bread dough–have the dough spread out in the shape of a big pizza crust. Seal it up in the bread dough so that it looks like a mongo calzone. Pop it in the oven and bake for about 20-22 minutes or so.
Herewith follows our pizza crust recipe.
1 3/4 c. white flour
3/4 c. wheat flour
1 t. salt
1 pkg fast rise yeast
2 T. olive oil
1 c. warm water
Mix the dry ingredients, then add the wet. Knead until it is soft and pliable. I should probably knead mine longer, but I am always in a hurry. Let rise in a covered bowl until double. Then roll out onto a baking sheet or baking stone. Let rise again while your meat mixture cooks. Spoon meat onto the bread dough, wrap, seal, and bake at 425 for 20-22 minutes.