Kraut Kuga (from ~DKBB~ via Marie M. Amend Cox)2 36-count packages of Rhodes frozen dinner rolls
4 pounds of lean ground beef, browned and drained
3 heads of cabbage (I use purple, cuz that's what we plant), sliced/diced small
2 to 3 onions, diced small
Salt and Pepper to taste
- Brown and drain ground beef, set aside.
- Add 2 to 3 Tbsp. oil to large frying pan (with lid), heat a bit, then add the cabbage, cooking until it is tender (no longer crunchy); you may need to fry the cabbage in batches, depending on the size of your pan.
- In a separate medium frying pan, add 1 Tbsp. oil and fry the onions until they are translucent.
- In a very large bowl (or multiple bowls , if you don't have anything really big), mix the ground beef, cabbage, and onion together; add salt and pepper to taste (it does take quite a bit of each)
- Thaw rolls per package instructions (takes 3 to 5 hours) on cookie sheets
Creating the Kraut Kuga:
- When rolls are thawed and risen, take them one at a time and roll them out flat, add about one good sized ice-cream scoop of the filling to the middle of the flat roll, then pull up the side to cover the filling, pinching the top shut.
- Place the filled kraut kuga pinched side down on a cookie sheet.
- Bake at 350 degrees for 15 to 20 minutes (if you are using air-bake cookie sheets, plan on 18 to 22 minutes).
- Cool completely before packaging for freezing. To package for freezing, wrap each kraut kuga individually in plastic wrap, then place 9 wrapped kraut kugas in a gallon zip loc freezer bag. Place them flat to freeze.
- To reheat in microwave: remove the plastic wrap, place the frozen kraut kuga pinched side up on a microwave safe plate, heat at a power of 3 for 2 minutes then turn it over and heat for an additional 45 seconds on high (adjust times and power levels if you are heating up more than one at a time). Be careful as the inside will be very hot!
Granted in real German cooking of this dish, the kuga (or bread) is a homemade sweeter tasting bread, but I have chosen to take the easy route by using the frozen Rhodes dinner rolls...they taste good and are way the heck easier than making my own bread dough.
So next Oktoberfest, little ones, rolls up your sleeves, pour yourself big ol' stein o' beer, and make yourself a batch of kraut kuga!