Hamburger and Cabbage

1 & 1/2 lbs lean hamburger meat
2 T oil
2 tsp salt
¼ tsp pepper
1 cabbage (medium sized, 3 lbs)
2 tsp salt
2 cups water
Bread dough (enough to make 3-4 medium sized loaves)
Butter or margarine

Either use Grandma’s bread recipe or Rhodes frozen bread loaves to make 4 medium sized loaves of bread. Allow the dough to rise but do not bake. Plan ahead this part will take 4 to 5 hours minimum.

Shred the cleaned cabbage into small pieces and place in a Dutch oven or other large pot with 2 tsp salt and 2 cups of water. Cook over medium heat for about 20 min until cabbage is soft. When finished drain excess water in a colander and return cabbage to the pot.

While cabbage is cooking, break the hamburger meat into small pieces and season to taste (2 tsp salt and ¼ tsp pepper.) Brown the hamburger meat in 2 Tbsp. of oil over medium heat for about 20 min. Drain any excess grease and add the meat to the cabbage and mix well.

Pinch off 1/3 the risen bread dough and place on a flour dusted board or wax paper. With your hands or a rolling pin, flatten the dough into a circle or oval as thin as you can without tearing holes in the dough. Place a generous scoop of the hamburger/cabbage mixture on half of your circle. Pull the other side of the dough over and press the edges together to seal it. It should look like a big turnover. Place the packet on a greased cookie sheet with at least an inch between them. Repeat until you have used up your ingredients.

Preheat oven to 350 F. Bake for 30 min. until bread golden brown. Take
out of oven and coat top with butter. Makes 10-12 (6” x 4”)

NOTE: Serve with canned peaches. This recipe came from a very nice
neighbor in Hereford who had emigrated from Russia. Mrs. Helmke
shared it with Mama in the early 1950s.

As made by Grandma