I enjoyed eating cabbage burgers (hamburger & cabbage cooked together then wrapped in bread dough) made by both my mother & grandmother when growing up. I've carried on the tradition with my family. Some refer to these as runzas, but we just called them cabbage bread.
Lightly grease a large bowl with cooking spray. Mix water and yeast and let proof for 5 minutes. Then add egg, condensed milk, and oil. Mix well. In a large mixing bowl place flour and salt and sift together. Begin adding wet ingredients to dry mixture until dough comes together. Once you have mixed all ingredients and have a ball of dough turn out onto a floured surface and knead adding more flour as needed until dough is silky, but not sticky. Place in the greased bowl, spray a little more cooking spray on the top, cover, and place in a warm spot for at least and hour until doubled. (I preheat my oven to 200 and then turn it off and place it in there)
Brown meant and drain. Add onion and cook until softened. add the cabbage and season with salt and pepper. Cook cabbage as desired.
Preheat oven to 350. (Remember to take out dough first!!)
Assembly and Cooking
To assemble: divide dough into 8 equal parts (this makes large cabbage pockets) Roll out each cabbage pocket on a floured surface. Add filling and fold dough over and seal by pinching. Place buns on a prepared baking sheet (sealed edge down), cover and let rise until puffed, about 20 minutes. Bake for 20 minutes until golden brown.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 187 (36%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 90.8mg||28 %|
|Sodium 163.9mg||6 %|
|Potassium 540.3mg||14 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 52.7g|
|Protein 24.7g||35 %|
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Calories per serving: 515
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