#83 Kraut Kooga

Ingredients and Directions

1 pound hamburger

1 pound mild breakfast sausage (no maple flavor)

Cook both together until browned and in little pieces, set aside.

1 medium head cabbage

1 large sweet onion

Grate both the onion and cabbage then cook onion a minute in 1 tablespoon butter then add grated cabbage. Cook until cabbage starts to look grayish green and well cooked approximately half hour stirring periodically to keep from scorching.

You can add a couple dashes of salt but not too much because sausage has salt.

Combine the cabbage and hamburger mixture until completely blended and set aside.

1 package Rhodes rolls (36 count) the ones that have to thaw then raise before baking. Separate the rolls so that they raise individually and not as one big clump.

Let dough thaw then raise once. Put plastic wrap over your dough so it doesn't dry out.

Then put together two rolls and roll out on lightly floured board into one a big thin rectangle approximately 6 inches by 12 inches.

Place generous scoop of meat mixture on one end then fold the other end over and tuck and pinch edges together. It should look like a "hot pocket" or the size of a sandwich. Place on a lightly greased jelly roll pan. Cover the first with plastic while working on the second sheet and the dough on the first sheet should raise a little.

When jelly roll pan is filled then bake at 350 approximately 20 minutes until the dough
looks golden brown on the edges. You can brush with butter at this point.

I like to eat it with katsup. :)