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Krautburgers or Pierogs – Typical Russian dish
by Larry Hale,
18 Nov 2005
Comment: This recipe is from my wife’s side of the
family. It was brought over from the Volga
region of Russia. I just finished eating a batch
of this last week. I love these
things. Sorry for being a little vague in the
preparation and the amount of the ingredients.
When I asked my mother in-law to make me a copy
of grandma’s recipe she told me that nothing is
written down they just make it “like they always
have.” |
Sautee the
cabbage, onion and salt and pepper in a lightly
oiled pan. Stir frequently and don’t let the
ingredients stick to the pan.
Separately
brown the ground beef seasoned with salt and
pepper and the minced garlic.
Make your own
bread dough. After bread dough has raised roll
on a floured board to 1/16 of an inch. Cut into
16 squares.
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Drain the beef
and cabbage mixtures.
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Combine and mix
the ground beef with the cabbage mixture.
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Place
approximately ¼ cup of the mixture onto the
square of dough.
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Bring the opposite corners and
pinch together to seal the pocket.
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Place scaled
side down into greased baking pan.
Let rise for 30
minutes
Bake at 350
degrees F for 20 minutes or until lightly brown.
Brush with melted butter after removing from the
pan.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 18
Nov 2005 ]
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