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Some people, including Harry Schmidt of Schmidt's Bakery in Loveland, make krautburgers with chopped cabbage and onion. This is an easier method, but you do need to start a day ahead, to give the dough time to rise. From "Helen Dollaghan's Best Main Dishes," makes 3 dozen.
This dough is delicious.
2 medium potatoes (about 1 pound), peeled and cut in chunks
1 package dry yeast
2/3 cup sugar
1 1/2 teaspoons salt
2 extra-large eggs, well beaten
2/3 cup cooking oil
6 1/2 to 7 cups unsifted all-purpose flour
1 egg, beaten with 1 tablespoon water
Paprika
Filling
1 1/2 pounds lean ground beef
1 can (1 pound) sauerkraut
1 envelope dry onion soup mix (or about 1 teaspoon salt and your favorite seasonings) OR
1/4 cup dried onion flakes
2 tablespoons low-sodium beef bouillon granules or Worcester sauce 1/2 to 1 T.
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon pepper
Read more: http://www.food.com/recipe/substitute-for-1-envelope-onion-soup-mix-186221?oc=linkback
Cayenne pepper to taste
OR
2 lbs. ground beef
2 small onions minced
1 small to med head of cabbage finely shredded
1 1/2 teas onion powder
some dried mustard, celery seed
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Comments
This is the ultimate cabbage burger. The potato dough is delicious. It rolls out sturdy but thin.
The hamburger mixture seasoned without onion soup mix is the best choice.