Did you know Oktoberfest started last weekend? I had no clue.
I had the silly notion that Oktoberfest started in October. Crazy, I know.
Anyways…in honor of my German heritage (note my big German schnoz!), I baked krautburgers! They’re basically buns stuffed with ground beef and cabbage, kind of like an inside-out hamburger. But better.
This is yet another recipe from my mom that was a favorite in our household! We used to make massive batches of these guys and freeze them for easy meals. I actually scaled this recipe way down, since I wouldn’t have any space in my already-full freezer for 40 krautburgers!
You can make these even easier by using frozen bread dough instead of making it, but I’m on my make-all-of-our-breads-from-scratch kick right now. I actually made the dough on a day when I had a lot of time and froze it. I moved it into the fridge the day before I was baking these and took it out to rise the morning of.
I also decided to go crazy and throw some cheese on top of half the half during the last five minutes of baking time. It was a good decision that I’ll definitely be repeating in the future.
Also, I love eating these with ketchup. For most other finger foods, I prefer honey mustard, honey barbecue, or ranch, but these? These need ketchup. It’s probably a nostalgic thing, but goodness gracious it’s a tasty combo!
Aside from the ketchup, I highly recommend eating these alongside warm German Potato Salad (this recipe is fantastic). Although, soft, warm, hearty, meat-filled buns go pretty well with just about anything…especially on a chilly Fall day when you want your house to smell like freshly baked bread.
- 1 lb lean ground beef
- 1 Tbs beef base
- 1/2 c. chopped onions
- 1 tsp minced garlic
- 1 tsp Worcestershire sauce
- 1/2 tsp ground pepper
- 1/4 tsp celery salt
- 1/4 tsp seasoning salt
- 1 cup cole slaw mix
- 1/3 cup dry milk
- 3/4 cup hot water
- 1 1/2 Tbs butter
- 1 Tbs sugar
- 2 tsp yeast
- 1/2 tsp salt
- 1 egg
- 2-3 cups flour
- Add cabbage and cook till wilted.
- Mix dough ingredients and knead well. Cover and let rise in warm place till doubled.
- Cook beef and onion with seasonings; drain.
- Punch down dough; divide into 8 pieces and roll out for krautburgers.
- Fill each piece of dough with about 1/2 cup of filling each.
- Let rise an hour before baking.
- Bake at 325 degrees for 25 minutes. Brush with butter.