"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for German Cabbage Buns, by MaeLynn Harris, is from Logan 10th Ward,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. ground beef 1 med. onion chopped 1/4 tsp. garlic powder 1/2 tsp. season salt 1/2-1 tsp. salt 2 c. shredded cabbage 12 Rhodes rolls
Set rolls out to raise (about 15 min.) Saute beef until pink is gone. Add chopped onion and seasonings. Cook 5 min. Add shredded cabbage. Put lid on and steam for 5 min. When meat mixture is done, put 1/3 c. mixture in each bun and fold in up (flatten bun, like a scone, before putting meat in). Place seam side down on greased pan. Bake 375º for 20 min.
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