Kraut Kuggas: German Cabbage Rolls

Last week I was craving a food from my childhood. But don't be fooled this is not your typical kids' fare. This food has been central in my family for generations. This meal was not just food of my childhood, but was food of my mother's childhood, my grandmother's childhood and even further back than that.

My mother is almost 100% German and grew up with a very traditional German grandma. She didn't drive, she never had a job, and she cooked everything from scratch...and I mean everything! Her homemade breads, pastas and desserts were so delicious that I still hear about them from my mother to this day.

One of her most popular meals was her famous Kraut Kuggas. Now, I don't expect you to know what these are because, in truth, I googled it and found no references on the internet! I grew up my whole life thinking Kraut Kuggas were a traditional German food that every German woman knew how to prepare for her family... I even looked for them while I was traveling in Germany!

Nonetheless, this is a traditional German food in my family, and that is good enough for me (plus they are delicious!)

Kraut Kuggas are white rolls that have been stuffed with ground beef, cooked cabbage, and onions prior to baking. From the outside they look like a large roll but when you cut them open they are full of hot meat filling! If you are short on time--or don't enjoy the wonder that is homemade bread--you can use a frozen dough for these. Enjoy!

Kraut Kuggas

Recipe of my Great Aunt Dorothy Markell
(Thanks to Leann Hollett for getting it to me!)

1 batch of white bread dough (I use the white bread from Joy of Cooking)
1 medium head cabbage
2 medium onion
1 1/2 lbs hamburger
Salt
Pepper
Vegetable Oil

Core head of cabbage, the cut it into half. Slice each half into 1/4 to 1/3 inch slices lengthwise, stack, then cut two or three more slices across so that it is a little bigger than what you would use for coleslaw. Do the same with the onion. Remember, you are putting this into something the size of a dinner roll.

Sweat the onion and the cabbage in a large pot on medium till it is soft but not mushy. DO NOT ADD OIL OR SEASONING TO THIS PROCESS!! This makes it watery.

Once the vegetables are cooked, set aside and cool to room temperature.

Fry hamburger in a frying pan to the consistency of taco meat. Do not add oil or seasonings to this process either. Set aside and cool to room temperature.

Once meat and veggies are cool to room temperature, add the meat to the veggies. Add 1 Tbs Pepper and 1 Tbs salt, then keep adding to taste. (1-2 Tbs each). A lot of pepper is a good thing. Stir ingredients together.

Ball dough to the size of a golf ball and pat out onto a smooth, clean and un-floured surface to approximately the size of a saucer. Make sure your hands are clean and dry during this process. Do not flour your hands. keep a paper towel handy to wipe your hands on. Once the dough is saucer sized, cup the flattened dough in the palm of one hand while with the other hand, use a soup spoon, scoop the mixture from the pot into the center of the dough circle in your hand. Carefully pinch each side together until it is all closed. You can smooth out the pinches a little with your finger.

Using a 1 inch deep large baking sheet, put 2-3 tablespoons of oil in the center. Coat each side of the Kraut Kuggas in the oil and place evenly onto the pan allowing 1-2 inches space between each Kraut Kugga. Add more oil if needed. Let rise 30 minutes.

Bake the risen Kraut Kuggas for 30 minutes at 400 degrees. When done they should be golden brown.