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German Cabbage Burgers

Updated on November 7, 2014

Cabbage Burgers: A Delicious Meal Idea

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Make Your Meal a Tradition with Cabbage Burgers, a Comfort Food

The first time I ate German cabbage burgers was at an Oktoberfest in Wyoming years ago. The cabbage burger, also called a Bierock in some mid-western states was so tasty, I recreated them at home.

I'm sharing this recipe that has become a traditional, comfort food meal for us. View the preparation process in a gallery of photos. Taste these savory filled bread pockets of ground meat, cabbage and onion and you will be hooked.

The recipe enclosed offers some alternatives to the ingredients called for in some cabbage burger recipes. This recipe includes cheese, (optional, but it makes it extra flavorful), and using leaner ground turkey instead of ground beef (another option). Who knows, maybe some of you prefer to use ground wild game meat frozen from your last hunting trip.

Enjoy!


Has Anybody Out There Dined on Cabbage Burgers Before?

Where have You tried Cabbage Burgers or Bierocks?

See results

Tempting? Try it with a little butter and pepper. Yum!

A Cabbage Burger Cut Open.
A Cabbage Burger Cut Open. | Source

A Simple Way to Rise Yeast Dough

Place a cake pan of very hot water on the bottom rack of a cold oven.

Set your covered bowl of dough on rack above.

Close the oven door.

Bowl of Risen Dough (Sitting on a Roul'Pat)

Risen-Dough.JPG
Risen-Dough.JPG | Source
J.K. Adams 12-Inch-by-2-3/4-Inch Maple Wood Medium Gourmet Rolling Pin
J.K. Adams 12-Inch-by-2-3/4-Inch Maple Wood Medium Gourmet Rolling Pin

I recommend using a wooden rolling pin with weight, good balance, and nice handles.

 

Photo Gallery Showing Steps in Making Cabbage Burgers

Chopped Cabbage and Onions
Chopped Cabbage and Onions | Source
Steaming Chopped Cabbage
Steaming Chopped Cabbage | Source
Cooked ground turkey and onion mix.
Cooked ground turkey and onion mix. | Source
Mixing Dough with KitchenAid mixer.
Mixing Dough with KitchenAid mixer. | Source
Roll dough on DeMarle Roul'Pat. Add cheese, cooked meat/onion, and cabbage.
Roll dough on DeMarle Roul'Pat. Add cheese, cooked meat/onion, and cabbage. | Source
Pinch 2 opposite corners of dough together. Pull up the other 2 ends, pinch seams shut.
Pinch 2 opposite corners of dough together. Pull up the other 2 ends, pinch seams shut. | Source
Unfinished, and Finished Cabbage Burgers (Still bottom up)
Unfinished, and Finished Cabbage Burgers (Still bottom up) | Source
Shown Unbaked, pinched side Up. Turn over buns onto lightly oiled baking sheet or un-oiled Silpat.
Shown Unbaked, pinched side Up. Turn over buns onto lightly oiled baking sheet or un-oiled Silpat. | Source

Instructions For Cabbage Burgers

  1. Saute diced onion in a large skillet with 1 T. of olive oil to soften. Remove cooked onion to a small bowl.
  2. Chop the cabbage in small pieces. Steam cabbage in a steamer pan a few minutes, until just softened. Cool and refrigerate. Drain thoroughly.
  3. Brown and crumble ground turkey. Drain off any grease. Add cooked onion to the meat and stir.
  4. Season meat /onion mix with onion powder, garlic powder, and medium-grind black pepper. Mix well.
  5. Cool and refrigerate. (A tip is to have steamed, drained cabbage and cooked meat mixture chilled, so it doesn't make holes in the dough.)
  6. Part 2: PREPARING DOUGH, FORMING CABBAGE BURGERS
  7. Place very warm water in a medium bowl. Sprinkle yeast into water, stir until dissolved. Add olive or canola oil. Add sugar and salt into yeast mix. Combine whole wheat flour and 3 1/4 cups all-purpose flour. Optional-Use all white flour if whole wheat is unavailable.
  8. Add yeast mixture to flour mixture. I mixed with an electric KitchenAid stand mixer. Add 1 to 1 1/2 cups more flour, until it's not sticky.
  9. KNEADING: Knead with mixer if available. Finish kneading by hand a few times in bowl, turning to smooth. Place dough in a large lightly oiled bowl, turning the dough over to lightly oil the top.
  10. RISING: Place a cake pan of very hot tap water on the lowest oven rack. Place bowl of dough on the rack above the pan of hot water. Cover the bowl with wax paper, and a dishtowel. Close the oven door. Do not turn on oven! Let dough rise about 45 minutes. Remove bowl of dough (and pan of water). Divide risen dough into two portions.
  11. ROLLING: On a floured hard surface or non-floured rolling mat (DeMarle Roul'Pat), divide dough into two portions. Roll one portion of dough into a thin rectangle approximately 12" x 17". Cut into 6 even shaped rectangles. Cover other portion of dough temporarily
  12. Cover each small rectangle with a slice of cheese on a angle, a mound of chilled meat/onion mixture, and mound of chilled steamed cabbage.
  13. Join the opposite two corners of the dough rectangle. Pinch together. Pull up the other two corners and pinch them together with the first ones. Pinch the open seams together so that it's completely sealed.
  14. Preheat oven to 350 degrees F.
  15. Gently turn over burgers with sealed side down on a parchment covered baking sheet, (or non-oiled DeMarle Silpat baking sheet). Repeat the process with the second portion of dough to prepare 6 more cabbage burgers.
  16. Bake in a 350 degree oven about 30 minutes until lightly browned. Brush baked tops with softened butter the last 3 minutes if not browned, or after removing from oven. .
  17. Cabbage burgers are good served whole. Individuals can cut their cabbage burger in half on their plate, if desired, and butter the open cut ends with softened butter. Black pepper is optional.
  18. Cabbage burgers freeze well wrapped individually in foil.

Cook Time

Prep time: 3 hours
Cook time: 30 min
Ready in: 3 hours 30 min
Yields: 12 cabbage burgers

Ingredients

  • 1 1/2 lbs .ground turkey
  • 1 sweet white onion, diced
  • 1 cabbage, chopped
  • 1 cheddar cheese, sliced pkg. of (12)
  • onion powder
  • garlic powder
  • black pepper, medium grind
  • INGREDIENTS FOR DOUGH MAKING
  • 2 pkgs. yeast
  • 2 cups very warm water (100-110 degrees, F.)
  • 3 1/4 cups unbleached all-purpose flour, plus up to:
  • 1 1/2 cups more as needed unbleached flour
  • 3/4 cup whole wheat flour
  • 2 tsp salt
  • 2 tsp sugar
  • 2 tsp olive oil or canola oil
  • 1 cube or less butter for brushing bun tops*
  • *(This includes butter used at table for serving.)

Tip: How To Make The Recipe In 1 Day Or 2

Note: This recipe can be made in one day dividing the work between two sessions allowing the cooked filling to be refrigerated while the dough is made and risen. Having the meat/onion mix and the cabbage cool helps prevent tearing holes in the rolled bread dough when pinching the dough closed into a bun shape.

Or, for convenience, make the recipe over two days:

  • Day one: Follow recipe instructions for filling. Cut cabbage and onion. Steam your cabbage. Cook your meat and onions. Refrigerate them overnight.
  • Day two: Follow the dough instructions: Prepare the dough, let it rise, and then roll it out. Complete the instructions for filling, forming, and baking the cabbage burgers.

KichenAid Artisan Series Tilt Head Stand Mixer In Onyx Black. . . And Many Other Colors. Oh. . . Which One To Choose? There are so many pretty colors.

My KitchenAid mixer, (like this, only in cobalt blue with a stainless steel bowl), has helped me with baking tasks over several years. These mixers are heavy-duty. I've never had any trouble with mine.

I've mixed bread dough, cookie dough and much more. A large batch of dough would take so much arm and shoulder muscle to mix without this machine. KitchenAid makes baking tasks easy. Made in USA.

Cast your vote for Cabbage Burger Recipe

Tip: A Rolling Pin, Demarle Roul'Pat, and Demarle Silpat - Products to Help With the Dough Making and Baking.

My favorite choices of baking products have given a long life of usability. They have made preparation and cooking much easier, and are especially useful when making this recipe.

Demarle Silpat Bakes Cabbage Rolls Non-stick.

Silpat 11-5/8" x 16-1/2" Non-Stick Silicone Baking Mat
Silpat 11-5/8" x 16-1/2" Non-Stick Silicone Baking Mat

A Demarle Silpat baking mat works slick for baking cabbage burgers. I've baked on mine for years. It's non-stick, replaces parchment paper, and cleans up fast and easy. For storage, roll it or lay it flat. It is made of silicone and woven glass. Many chefs use Demarle products.The Silpat is flexible and must be used with a sided baking sheet while oven baking.

 

DeMarle Roul"Pat For Non-Stick Dough Prep On Countertop

Silpat Roul'Pat Non-Stick Silicone Countertop Work Station with Non-Slip Grip, 16.5-Inch by 24.5-Inch
Silpat Roul'Pat Non-Stick Silicone Countertop Work Station with Non-Slip Grip, 16.5-Inch by 24.5-Inch

A Demarle Roul'Pat is used for rolling out or cutting dough. It's non-stick. Uses include rolling dough for cabbage burgers, rolled cookies such as sugar cookies, pies, biscuits, kneading bread dough, and more. A Roul'Pat is so convenient! I've used mine many years. It still works great and grips well to a counter top. Roll it for storage. Don't use it for baking upon. It's for counter top or tabletop use only.

 

Experience the Enticing Warm Aroma of Baked Cabbage Burgers

Baked German Cabbage Burgers
Baked German Cabbage Burgers | Source
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

A baking sheet such as this could be used with the Silpat (sold separately).

 

Where Are Cabbage Burgers Popular?

Did you grow up eating bierocks, runzas, or cabbage burgers? Did your family from the generation before pass the tradition down? Runza and bierocks may have some differences in their shape or fillings, but similarities, also.

Do you know where cabbage burgers originated? From what I can tell immigrants in the late 1800's settled in the Great Plains of the Midwest. Many were German Russian or Volga Germans. They and their descendants are credited with passing this traditional food down to new generations of family and friends, who may not have all been German nor Russian in ethnicity.

Now, cabbage burger's popularity appears to be Big in the mid-west, in states of Kansas and Nebraska, but is also known in Wyoming and Colorado, even California. With people relocating over the years there is a following globally of cabbage burger fans.

Are these, or bierocks popular where you live? Leave a comment. Do you know more about the history of how cabbage burgers became popular in America or globally? Share your comments. We'd love to read more. Thanks!

Thanks for viewing

Have a Wonderful feast!


History of the Cabbage Burger - And It's Close Relatives: Runza and Bierock

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      Thomas Platt 5 months ago

      I never had anything like this back in northern Germany, so it's not from "my neck of the woods." My father's side of the family is from Austria, so I can't say it's a southern thing either. It must be an Ami-deutsch invention, but it sure looks yummy!

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @Ibidii: I enjoy comments as yours that tell a little personal history with memories of eating cabbage burgers. It is interesting to see how widespread the popularity was for this food. Thanks for sharing.

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      Ibidii 3 years ago

      The first time I had one of these was at the Renaissance faire in California. After that I found them in a cafe in Sausalito, Marin, California. I used to go there for fun outdoor concerts and meet friends when I lived in Marin as a teen and in my 20's. Great to have the recipe! I had forgotten the true name of this delightful food. We just called them meat pies.

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @lesliesinclair: Thank you, Papier. I am happy you stopped by.

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      lesliesinclair 3 years ago

      mmm, mmm, mmm! I can taste them now.

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @blestman lm: Thanks for stopping by. I appreciate you taking a look. Hope you like them if you give the cabbage burger recipe a try.

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      blestman lm 3 years ago

      Never heard of this before. Goes to show I've led a sheltered life. Sounds intriguinging though. I want to try some

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @Mtgal906: Thanks for sharing a bit of your family history. This sure sounds like the beginnings of cabbage burgers. It is awesome that your family recipe is over 100 years old. I am so glad you visited my lens and left your comment. It is very appreciated!

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      Mtgal906 3 years ago

      This has been a family recipe for over 100 years that I know of. We steam our cabbage with the meat and onions and eat with butter. This is a much loved dish from my Prussian Grand Parents.

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @Donna Cook: I am glad you liked the lens. I love hearing comments from those with a personal connection to this food. Yours is very interesting to hear about your family. Thanks for sharing.

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      Donna Cook 3 years ago

      Terrific lens! Fleisch bierocks are a family tradition. My mom's parents were Volga Deutsch and settled in the large community located in the Jefferson Park area of Chicago. The recipe has been handed down through the generations.

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @Margaret Schindel: MSchindel, thanks for viewing my lens and taking the time to write your welcomed comment. I appreciate it! Cabbage burgers are pretty adaptable to using different cheeses or meats, or alternatives to meat to suit personal preferences.

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      Dusty2 LM 3 years ago

      I will have to try these with turkey now that you have it listed as one of the ingredients. I have had these with hamburger but never with turkey. I only had them a few times at a real good friends house whose wife would fix them for us on weekends while watching football games. I had almost forgot about these until I read this tasty recipe. I will have to give them a try because they are tasty! I don't remember if there was cheese but I remember the butter because it would run down our hands. I do make a shorter version of the cabbage burger without the bun that she taught me. I appreciate you sharing your recipe as well as stopping by my Turkey Meatball lens and giving it a "thumbs up". Thank You & Happy New Year, 2014!

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      Margaret Schindel 3 years ago from Massachusetts

      I've never heard of cabbage burgers before, but these sure do sound tasty! My husband isn't a cabbage fan but I think I'd probably really enjoy these. (I'd probably try making them with Swiss cheese rather than what I assume is the more traditional cheddar cheese, but that's just personal preference.) Thanks so much for sharing your wonderful recipe and belated congratulations on a well deserved LOTD! :)

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @Dusty2 LM: Thanks for taking the time to comment. I really appreciate it, and love to hear from people who have tried cabbage burgers. I prefer the cabbage burgers with ground turkey and since you use ground turkey I bet you'd like them. Some of my family have different likes, preferring beef hamburger. They are good either way. Best wishes to you, too, for a Happy New Year!

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @smine27: Thanks, Smine. Happy to see you here. Your visit and comment is much appreciated.

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      Shinichi Mine 3 years ago from Tokyo, Japan

      This looks really yummy!

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      Marianne Gardner 3 years ago from Pacific NW, USA

      @DANCING COWGIRL: Thank you. I think you'd like the cabbage burgers. They are worth the little longer preparation once in a while.

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      Dancing Cowgirl Design 3 years ago from Texas

      Oh my goodness, these sound wonderful. Your pictures are making me hungry.

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      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      Sound like a good combination. I'll have to figure out how to make it without the dough since I'm gluten free. thanks for sharing

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      Bartukas 4 years ago

      Great and nice lens

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @anonymous: I'm thrilled to read your comment, and hear about your familiarity growing up eating cabbage burgers. I love them with butter, too. I brush butter on the outside of the cabbage burger straight from the oven. They smell wonderful, don't they. Then, we, too. cut them in half on our plates and spread butter down the cut insides. Yum, sooo good with butter. Even good sometimes adding fresh ground black pepper.I think soy sausage or other sausage would be a tasty alternative. They are versatile with adaptions. Thanks for stopping by.

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      spanishtvonline1 4 years ago

      I love German cuisine, very nice lens. Germany is my favorite country to visit, eat and culture and civilization. I love to watch German TV online, to learn german and to visit this country.

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      anonymous 4 years ago

      Love, love, love these. Grew up on them with my German/Russian background and immigrant family landing in Colorado. I make them several times a year, but never with cheese. I'd never heard of putting cheese in one. But butter, now that's a different story. I like to drizzle butter down inside the hot burger after it's cut in half. I've never made them with turkey. Usually, I use hamburger. But I've also used soy burger or soy sausage burger and they still turn out yummy. Now, after reading this great lens, I'm thinking it's time to make some, soon.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @takkhisa: Thanks again for giving a SquidAngel blessing. I'm glad you liked my lens.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @takkhisa: I'm glad you visited my lens and left this nice compliment. Thanks for the SquidAngel blessing. I love getting them and I appreciate it.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @spanishtvonline1: I'm glad yo enjoyed my lens on German cabbage burgers. Thanks for stopping by.

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      Takkhis 4 years ago

      It is really a great recipe lens! Blessed by a SquidAngel.

    • takkhisa profile image

      Takkhis 4 years ago

      It is really a great recipe lens! Blessed by a SquidAngel.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @choosehappy: Thanks so much for the angel blessing. I hope you enjoy the cabbage burgers. Glad you stopped by!

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      Vikki 4 years ago from US

      Really sounds like something I would like; will try it for sure! Blessed ;)

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @mouse1996 lm: Thanks for visiting my article. I'm happy you liked it. : )

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      mouse1996 lm 4 years ago

      Seems interesting. I've never heard of a cabbage burger. Now I want to try one. Great article.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @anonymous: I appreciate your visit and comment. The aroma of cabbage burgers while baking and when they're ready to eat is wonderful. Hope you enjoy them if you give it a try.

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      anonymous 4 years ago

      Looks like a really good tasting recipe. I've never heard of them before, but it sure looks like something I'd like.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @mrducksmrnot: Can't blame you for wanting to eat your meal of steamed cabbage, onions and sausage while it's hot and smells so good. Bet, it was good! Thanks for stopping by.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Jogalog: Thanks for visiting and leaving a comment.

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      Jogalog 4 years ago

      Never heard of these before but they look good.

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      mrducksmrnot 4 years ago

      Had to look at this as I had steamed cabbage with onions and sausage tonight. It is a regular meal for me and good for the digestive tract also. Don't know if I can wait for my cabbage to cool to make this as it smells to good not to eat right away. I will try it in the future for sure.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @casquid: I'm so glad you stopped by. Thanks for the compliments. Enjoyed your lens on charity ways to help others.

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      casquid 4 years ago

      They look amazing! Thank you for writing this very informative lens. Keep writing!Congratulations on LOTD! Thanks for commenting on my lens, as well.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @anonymous: You are welcome. I think that's really nice that you wrote back with results of trying cabbage burgers. Thanks for sharing how you used the recipe. The recipe seems to be very adaptable to substitutions. So, I'm happy the results were delicious, and they still had the cabbage burger taste that you remember as a kid. It's fun taking a trip down memory lane. So, there you go readers, more substitutions for those who would like to spice cabbage burgers up a notch or two. Thanks, Desiree.

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      anonymous 4 years ago

      I just wanted to let you know I used your recipe and modified it a bit due to lack of time and the need to use some items up in the refrigerator- the end result was DELICIOUS! We used Trader Joes Wheat Dough (premade), which saved a lot of time. We also replaced the cheddar with pepper jack cheese, added a jalepeno and used ground chicken breast instead of turkey. They were a little spicier than your recipe, but still had the "cabbage burger" taste that I remember as a kid! Mine didn't look as good as yours in the pictures, but practice makes perfect and we will be trying these again in the near future. :o) Thanks for a great recipe and a trip down memory lane.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @eightieschild: I'm not either, my husband's half-German. Cabbage Burgers are good anyway, no matter your ancestry. Enjoy!

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      eightieschild 4 years ago

      To a non-german, this sounds a very odd idea. I do like cabbage though, and I like burgers, so am intrigued... :)

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @DeannaDiaz: Deanna, Great. I hope the cabbage burgers turn out as yummy as the bieroks you remember that your mom and grandma made. Thanks for your comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @BunnyFabulous: If you like cabbage, I think you will like them. Thanks for visiting.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @JuneNash: I've had pasties before, too. It's been a long time. I just thought of them lately, thinking of foods with dough wraps. Thanks for your comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @espada2005 lm: Thanks for stopping by.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @hijess: I hope you liked the results. Thanks for checking it out.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @SueMarchant: I hope your family enjoyed them. Thanks for stopping by.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @zigpop lm: I'm happy to share my recipe. I hope the cabbage burgers turn out delicious for you. Thanks so much for flying by! I love being blessed!

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Scarlettohairy: Thanks, Scarlett. I hope the cabbage burgers turn out delicious for you. Glad you liked the photos and instructions.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Heidi Vincent: Thanks for visiting and giving congratulations. LOTD was a great surprise.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @anonymous: So glad you left a comment. I love to hear from people who are familiar with them.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @anonymous: Thank for for the congratulations.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Kae Yo: Thanks for stopping by and giving congratulations. Anybody from South Dakota want to comment. I've thought of some individuals from SD that have baked them.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @WindyWintersHubs: WindyWinters, I love your Squidoo username. Thanks so much for stopping by and congratulating me.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @MerlinFan: I hope you enjoy them. Thank you.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Jack2205: Love to hear it. Thanks for stopping by and leaving your comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @sybil watson: Thanks for stopping by and giving your nice compliments.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @bwet: thnks for stopping by. Glad you liked me lens.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Ardyn25: I hope you do try them and they are tasty. Thanks for the congratulations.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Madonaa: Thank you. Glad you stopped by.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @anonymous: Thanks for your nice comment and for stopping by. : )

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @miaponzo: Thanks so much for leaving your comment, and blessing my lens. I love Squid angel visits and blessings.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @sinyofx: Thank you. I just had one yesterday, taken from the freezer and warmed up. Yum, it was good. Glad you stopped by.

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      sinyofx 4 years ago

      looks delicious

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @NewUsedCarsSacramento: You're welcome. I hope you like them.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @soaringsis: Glad you like it. Thanks for the compliment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @grebe: You're welcome. Thanks for your comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Elyn MacInnis: Thanks so much. I appreciate your congratulations and that you stopped by. It's very interesting to me hearing others comments and their connection with this food.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @PaigSr: I'm glad you visited and left a comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Pat Goltz: Thanks for stopping by and leaving your comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @CeyhunDonmez: Thanks for the nice compliment!

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Rosetta Slone: Thank you for viewing.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Gatortail2: That's very interesting history of cabbage and sourkraut. I'm sure you're correct that this was of great value, sustaining people in northern latitudes through the winters. Thank you for sharing your comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Srena44: Thanks for stopping by, and giving your nice comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @kayla_harris: Thanks for your comment. We like them.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @VspaBotanicals: Thanks for the compliment. Love to hear it.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @desiree-schuttshestakofsky: Desiree, thanks for your comment. I hope if you try the recipe it works out well for you and the results are as tasty as you remember cabbage burgers were from your childhood.Thanks so much for stopping by.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @julia007: Julia, I'm glad you liked the pictures. Thanks for your comment.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @mrducksmrnot: Sound like you eat most of the main ingredients in the recipe often, so I hope you like the cabbage burgers. Thanks for your congratulations message and visiting my page.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @FreedomGrrl: Thanks for viewing my page.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @JadaFuego: You're welcome. Hope they work out well for you.

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      desiree-schuttshestakofsky 4 years ago

      Thanks for the recipe. I can't wait to experiment with a vegetarian version! Cabbage burgers make a perfect quick and easy (if frozen ahead of time) winter dinner. They are delicious and bring back many childhood memories. :o)

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      VspaBotanicals 4 years ago

      This is amazing. I didn't know anything about the cabbage burger. Great lens!

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      julia007 4 years ago

      You pictures make me hungry! They seems very delicious!

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Enchantable: I like portobello mushrooms, as they have a good taste. I love to hear subs for meat. I would suggest you sauté or roast the mushrooms first, as don't they usually get a little juicy and shrink a bit? Then, I'd drain off juices. Seal the burger dough tight to guard against leakage. Thanks for your idea. Write back if they were a hit!

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @anonymous: That's a great idea, Tipi. I fix corned beef at least once a year for St. Patrick's Day. Cabbage burgers with corned beef sound almost Irish. I bet some roasted tender corned beef would be very flavorful in them. Thanks for sharing this with us all. After you noticed I didn't have my avatar and profile bio posted, finally the upload tech problem was remedied. Whew! I was glad to get your note on the other post. Thanks!

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @LiteraryMind: I'm happy you shared some family history. You could be right, I'm learning more from comments and it's fun to hear from those with German ancestry.Some have heard of cabbage burgers or bierocks and eaten them, and some have not. I'm anxious to hear more.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @parwatisingari lm: Thanks for your suggestion of a vegetarian alternative. I'm happy you shared a good substitute for meat.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @NightMagic: Happy to share a recipe with you. I hope they turn out yummy!

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @MartieG: I'm glad you think so. Thanks so much for stopping by and giving me a boost with your angel blessing.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @JoshK47: Thank for flying by and giving your blessing. I'm very excited to get the LOTD.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @lewisgirl: It's great getting your comment. We have a little something in common, then, as I spent several years in Wyoming while growing up. . . I can see how it would work well to carry a cabbage burger in a backpack or coat pocket for lunch. Thanks for leaving this idea for others.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @SusanDeppner: Thank you. I'm very excited to receive the LOTD award. Thank you for the useful tips and information you publish, especially for newbies like me. I am one of your faithful readers.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Cari Kay 11: I'm learning more from receiving comments, also. Thanks for the angel blessing! Hope you like the cabbage burgers.

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      Marianne Gardner 4 years ago from Pacific NW, USA

      @Michey LM: Thank you very much for sharing, and your compliments. I appreciate the blessing.

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      mrducksmrnot 4 years ago

      Now I love steamed cabbage with onions and meat and make it a meal every month which ends up being about 3 meals for me throughout the month. Going to try this for sure. Congratulations on LOTD