Here’s a delicious recipe for Oven-Baked Cabbage Burgers—a comforting, savory dish featuring seasoned ground beef and cabbage wrapped in soft dough, then baked to golden perfection.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2¼ tsp) instant yeast
- 1 cup warm water (110°F)
- 2 tbsp vegetable oil
For the Filling:
- 1 lb ground beef (or turkey)
- 1 small cabbage, finely chopped (about 4 cups)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional)
- 2 tbsp butter (for sautéing)
Instructions:
1. Make the Dough:
- In a bowl, mix flour, sugar, salt, and yeast.
- Add warm water and oil, then knead until smooth (5-7 mins).
- Cover and let rise for 1 hour (or until doubled).
2. Prepare the Filling:
- In a skillet, melt butter and sauté onion and garlic until soft.
- Add ground beef, breaking it up, and cook until browned.
- Stir in chopped cabbage, salt, pepper, paprika, thyme, Worcestershire, and soy sauce. Cook until cabbage is tender (8-10 mins). Drain excess liquid.
3. Assemble & Bake:
- Preheat oven to 375°F (190°C).
- Divide dough into 8 equal balls. Roll each into a 6-inch circle.
- Spoon ¼ cup filling onto each, fold edges over, and pinch to seal.
- Place seam-side down on a greased baking sheet.
- Bake for 20-25 mins until golden brown.
4. Serve:
- Enjoy warm with mustard, ketchup, or hot sauce!
Tips:
- Shortcut: Use store-bought pizza dough or frozen roll dough for a quicker version.
- Add cheese (cheddar or Swiss) inside for extra richness.
- Freezer-friendly: Bake, cool, then freeze. Reheat in the oven when ready to eat.
These cabbage burgers are hearty, flavorful, and perfect for a cozy meal! 😊🍞🥬
Rhubarb Crumble Pie
Here’s a delicious Rhubarb Crumble Pie recipe that combines tangy rhubarb with a sweet, buttery crumble topping—perfect for spring and summer desserts!
Ingredients:
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- 3-4 tbsp ice water
For the Rhubarb Filling:
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar (adjust to taste)
- ¼ cup brown sugar
- 3 tbsp cornstarch (or ¼ cup flour)
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Zest of 1 orange or lemon (optional)
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ cup (½ stick) cold unsalted butter, cubed
Instructions:
1. Make the Pie Crust:
- In a bowl, mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, until dough comes together.
- Shape into a disk, wrap in plastic, and chill for 30+ minutes.
- Roll out and fit into a 9-inch pie dish. Trim edges and crimp. Chill while prepping filling.
2. Prepare the Filling:
- In a bowl, toss rhubarb, sugars, cornstarch, vanilla, cinnamon, and zest until well coated. Let sit for 10 mins.
3. Make the Crumble Topping:
- In a bowl, mix flour, oats, brown sugar, salt, and cinnamon. Cut in cold butter until crumbly.
4. Assemble & Bake:
- Preheat oven to 375°F (190°C).
- Pour filling into chilled crust. Sprinkle crumble topping evenly over rhubarb.
- Bake for 45-55 mins, until filling is bubbly and topping is golden.
- Cool for 1-2 hours before slicing (to let filling set).
Serving Suggestions:
- Serve warm with vanilla ice cream or whipped cream.
- Optional Add-Ins: Add strawberries (1-2 cups) for a classic strawberry-rhubarb twist!
Tips:
- No fresh rhubarb? Use frozen (thaw and drain first).
- Gluten-free? Substitute with almond flour and gluten-free oats.
- Extra crunch? Add chopped nuts (pecans, almonds) to the crumble.
Enjoy this sweet-tart, buttery delight! 😊🍓🥧