"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for CABBAGE HAMBURGER ROLLS, by , is from FAMILY SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ethel Meyers - Montana


2 pkg yeast
1/3 c. sugar
2 c. warm milk
6 c. flour
4 eggs
1/2 c. shortening or butter
1 1/2 tsp. salt
3 TB margarine or butter
1 onion, chopped
1/2 head cabbage, chopped
1 tsp. salt
1 tsp. back pepper
1 lb. hamburger
1 head garlic, minced (or to taste)

Prepare dough by dissolving yeast in milk, then adding sugar. When mixture is lukewarm, slowly mix in 4 beaten eggs and butter. Gradually add flour and salt and mix with hands until no longer sticky. Let set until double (1 to 1 1/2 hours.
While dough is rising, saute onion, garlic, and beef in butter in large skillet until soft. Add cabbage just until wilted. Add salt and lots of black pepper to mixture. Allow mixture to cool. When dough is doubled, roll out on board until 1/2 inches thick and cut into 6 x 6 square pieces. Put 1/2 c. filling on each square and roll dough around filling, sealing all edges well. Allow to rise again (about 20 minutes), then bake at 375 for 30 minutes on greased cookie sheet, leaving about 1 inch between rolls. Makes 16 to 20 rolls.




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