Cabbage Burgers

"I have eaten these cabbage burgers all my life and I love them! The original recipe was time consuming because it used homemade bread dough. My aunt adapted the original recipe to make it easier and quicker and luckily she shared her recipe with me. I made them for the first time recently and my husband and I devoured them. They are a delicious and hearty family-friendly dinner and I hope your family loves them as much as we do."

Dough rolled out and ready for filling Browned meat and cabbage mixtureStuffed rollsRolls doubled in size, basted with butter & ready for bakingJust out of the ovenReady to enjoy

1 (24 count) bag of Rhodes frozen Texas Rolls

• 2 pounds hamburger or a combination of 1 pound of hamburger and 1 pound sausage (My Aunt uses a package of Jimmy Dean Sausage with Sage.)
• 1 onion, diced
• garlic salt, pepper, dried thyme and dried basil, to taste (I used a teaspoon of garlic salt, 1/2 teaspoon each of pepper, thyme and basil.)
• 1 (14 ounce) package of shredded cabbage or coleslaw mix (cabbage and carrots)
• 4 Tablespoons butter, melted (for basting)

Allow frozen rolls to thaw for about 45 minutes so that the dough becomes pliable. (I placed the frozen rolls on waxed paper to thaw.) While the rolls are thawing, brown hamburger (or hamburger and sausage) with onion and seasonings. Pour into a colander to drain well. Return to the pan and add shredded cabbage. Cover and cook until cabbage is softened, about 15 minutes.

Roll out each roll and place some of the meat mixture (2-3 Tablespoons) in the middle. Stretch dough up and around meat mixture and pinch closed. Place the rolls seam-side down into two greased 9x13 pans, 12 rolls per pan. Place pans in a warm place and allow rolls to raise until doubled in size, about 1-2 hours. Brush rolls with melted butter and bake at 350 degrees for 20-30 minutes or until golden brown. Remove from the oven and take rolls out of pans immediately to avoid the rolls becoming soggy. Serve warm. ENJOY!

TIP: I have always dipped these yummy rolls in ketchup, but you can also eat them plain.