SAUERKRAUT BEEF BUNS
Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)
Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.
Provided by TGirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In 10 inch skillet, brown beef over medium heat.
- Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
- Cook until cabbage is crisp/tender (5 minutes).
- Add cheese and ketchup.
- Remove from heat and set aside to cool.
- Divide each bread loaf into 4 equal pieces.
- Roll dough out on lightly floured surface into a 6 inch circle.
- Place 1/2 C of beef mixture into center of each circle.
- Pinch the edges of the dough together to enclose beef and form into bun shape.
- Seam side down, place filled bun on greased cookie sheet.
- In small bowl, mix egg and milk.
- Brush top of bun with egg mixture.
- Sprinkle top with a bit of kosher salt and cracked pepper if desired.
- Bake for 25-30 minutes or until browned.
- Serve with ketchup, mustard, barbecue sauce and relish if desired.
- TIP-buns can be frozen after cooking.
- To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.
Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1
SAUERKRAUT BALLS
This recipe makes about 75 tangy and delicious fried sauerkraut balls.
Provided by NC State Trooper
Categories Appetizers and Snacks Meat and Poultry Pork
Time 4h
Yield 24
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
- Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
- Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 26.4 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2.8 g, Sodium 412.2 mg, Sugar 2.5 g
GERMAN SAUERKRAUT ROLL
This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed.
Provided by PalatablePastime
Categories Meatloaf
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for indirect cooking.
- Saute onion and garlic until onion is translucent.
- Allow to cool, then mix in meats, mustard, salt and pepper.
- Oil or spray a cookie sheet sized piece of wax paper.
- Evenly spread out meat into a rectangle about 1/2 inch thick.
- Layer cheese and sauerkraut over the surface of the meat.
- Carefully roll meat up as a jelly roll, pinching sides and seams closed.
- Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
- Allow to stand 15-20 minutes before slicing.
Nutrition Facts : Calories 521.3, Fat 40.8, SaturatedFat 16.6, Cholesterol 129.9, Sodium 1243.7, Carbohydrate 7, Fiber 2, Sugar 1.8, Protein 30.3
BEEF AND SAUERKRAUT DINNER
Meet the Cook: I've been making this one-dish meal for more than 30 years. The original recipe called for a single can of sauerkraut - but that wasn't enough for us! My husband (we have a grown son) us pastor to two small-town congregations. Among other occasions, I enjoy preparing this for church potlucks. -Marilyn Dietz, White, South Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls. , In a Dutch oven over medium heat, brown meatballs in oil; drain. Add the potatoes and sauerkraut and mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Sprinkle with parsley. , If sauce is desired, combine mayonnaise and horseradish; serve on the side.
Nutrition Facts :
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