"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


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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
Added: Saturday, August 21, 2010


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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