Email to Pat Barnes      

German Filled Buns

Source of Recipe

Unknown


List of Ingredients

While thawing store-bought, frozen bread dough for rolls, brown in a large skillet 1 pound of sausage or lean hamburger, crumbled, with 2 Tablespoons Worcestershire Sauce. When cooked "nearly" through, drain juices, reserving 1 Tablespoon and set aside this meat. Combine the following ingredients with the reserved liquid and saute:

1/2 sweet onion, diced
3-4 lg. carrots, shredded
1-2 shredded zucchini
1 head shredded (green) cabbage
1/4 cup brown sugar
1/2 Teaspoon garlic powder

It's a lot of cabbage, so I add it in 2 or 3 stages, cooking and stirring until the volume somewhat reduces, then adding the meat back to bring the filling to a consistent temperature. When it looks right (the cooked cabbage glistens), tastes right (personal preference) and smells right (mmmm!), you are ready to use this filling in the bread dough which has thawed and is ready-to-bake in your (preheated) oven.

The cabbage and savory sweetness of this recipe makes for an incredible filling: spoon a heaping tablespoon into a somewhat "flattened" (thawed) frozen bread dough roll which has been laid out over the palm of your hand. With the fingers of your other hand, work the dough up and over the meat and vegetable filling, pinching it together at the top.

Place filled buns on a cookie sheet, brushing tops with a bit of beaten egg (optional -- sprinkle tops with poppy or sesame seeds). Buns are done when golden brown -- about 20 minutes at 350° F., and yes, what isn't eaten does indeed freeze well.

Adjust this recipe to your heart's content, but what really makes it is the cabbage (yum!). By all means, experiment with other herbs... or meats, such as chicken... or diced mushrooms, green bell peppers, thinly-sliced celery, bits of broccoli, or whatever is lurking inside your refrigerator... remember, go for a complete meal-in-your-hand.




Recipe