Help me find this cabbage recipe please?

When i was younger my mother used to make these little bread loaf or roll things and in the middle they had hamburger and cabbage and some kind of sauce I think does anyone know what they are and how to make them? I would really appreciate some help with this! Serious answers only please
Help me find this cabbage recipe please?
These sound like Runza'a they are a fast food favorite in the Midwest. You can do a search for Runza recipe's on line and see what comes up. I use a small head of cabbage two about a pound and a half of hamburger meat. once the hamburger is browned I drain it off then add the chopped cabbage and cook it down I also add salt and pepper to taste. For the bread dough I buy frozen bread dough and thaw it. Let it rise a little and then cut into sections and roll out then fill with the meat cabbage mixture. You can also add your favorite flavor of cheese. I wrap them in plastic wrap and freeze them then bake one when ever I want one. I bake them frozen @ 350 degrees for about a half hour, thawed they only take about 15 minutes.
Reply:I am glad that you enjoyed them This is a true comfort food. One of my faverites from growing up. I get Runza's whenever I go visit my family in Nebraska. Report It
Reply:I've not heard of this... maybe you should try typing your ingredients at http://allrecipes.com and see what you come up with.

Click on Ingredient Search - to the right of their Search bar, and type in: bread, hamburger (or ground beef) and cabbage.
Reply:It's called Sarma in Europe, and it's "stuffed cabbage"
Reply:You are talking about Stuffed Cabbage. There are many recipes for them. Many are not nice tasting. You will have to surf the net for Stuffed Cabbage recipes to find the one which is most like your mothers recipe. Experiment with them until the favour is just like when you was little. My mum made them also but they were very Irish style. I love them too.



This is one of the best "regular" recipes for this that I found....



Stuffed Cabbage



Serves 8

The key to cooking and enjoying cabbage is to give the vegetable a light steaming; this will be sufficient to bring out its brilliant color and preserve its nutritional content.





2 quarts water



1 large green cabbage(about 2 1/2 pounds)



2 tablespoons unsalted butter



1 large onion, chopped



1 clove garlic, finely chopped



2 cups cooked rice



8 ounces ground beef



8 ounces ground pork



Coarse salt and freshly ground pepper



1 tablespoon dried parsley flakes



1 medium green pepper, grated



2 celery stalks with leaves, finely chopped



4 cups tomato purée



1 Granny Smith apple, peeled, cored, and chopped



1/2 cup sour cream, plus more for garnish



1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.



2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.



3. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.



4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.



5. In a large bowl, combine tomato purée and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over stuffed cabbage leaves to almost cover them. Sprinkle apple over top of cabbage leaves. Bring to a gentle simmer, adding additional tomato sauce as needed, for 1 hour or until cabbage is very tender.



6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.



This is just lush and anyone would be pleased with you when they eat it. Good luck.
Reply:3 cups Flour

6 large Eggs

1 tablespoon Baking powder

1/3 cup Plus 1 tbs. Crisco

Pinch salt and pepper

3 cups Shredded cabbage

1 large Onion chopped

1/2 pound Mushrooms

Basil, marjoram -- tarragon

Salt and pepper

4 ounces Cream cheese

4 Hard boiled eggs -- sliced

Fresh chopped dill or basil

Ground Beef



Prepare pie dough. You can use this or a favorite rich pie dough.Some torta doughs contain a bit of wine in the dough and butter instead of Crisco.

Combine dry ingredients. Cut in Crisco to form coarse crumbs. beat eggs and stir in. dough should be soft but pliable. Cover and chill while preparing filling. Saute shredded cabbage,ground beef and onion and sliced mushrooms in a skillet with a bit of olive oil and cook and stir until cabbage is wilted and very tender, about 20 minutes.Season to taste with basil, marjoram, tarragon and salt and pepper or as desired.



Put into pastry dough and seal the edges and prick a few holes in it to let steam escape. Brush with an egg glaze. Bake 350 about 30 minutes.



Not exactly what your looking for, but basically the same. Just substitute some of your own ingredients. Yummy. Your Momma would be proud
Reply:They are called beerocks and below is a link for the recipe



http://www.cooks.com/rec/view/0,1726,155...
Reply:It's German, and it's called Bierox. Do an internet search for the recipe. I saw a recipe at Allrecipes.com