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Suggest a better descriptionTo make dough: In a large bowl, mix the sugar and yeast in warm water. Allow yeast to proof until foamy (about 10 minutes). Mix in salt and oil, mix in flour one cup at a time until a soft dough has formed. Turn dough out onto a lightly floured surface and knead until smooth. Place in a well oiled bowl and turn to coat. Cover with a damp cloth and allow to rise in a warm area until doubled in size ( approx. 1 hour). On a lightly floured surface, punch down dough and knead for 2-3 minutes. Divide dough into balls (about the size of a lime).
To make the filing: In a large pot, brown ground beef and onion, drain. Stir in salt and pepper, ground mustard and shredded cabbage. Continue cooking until cabbage is tender (approx. 7-10 minutes). Preheat oven to 350 degrees, roll each bread piece out into a 5" square. Place about a 1/3 cup of filling into each square, bring up sides and pinch together. Place seam side down on a greased baking sheet and allow to rise 10 minutes. Bake kraut burgers in preheated oven for 20 minutes or until golden brown. Remove from oven and immediately brush with melted butter.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 269 | ||
Calories from Fat: 145 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 47.1mg | 14 % | |
Sodium 124.4mg | 4 % | |
Potassium 593mg | 16 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 14.7g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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