Reviewed: Feb. 5, 2012

leave out the msg and use sour kraut instead they are much better

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Reviewer:

huskerboy

Cooking Level: Intermediate

Home Town: Mccook, Nebraska, USA

Living In: North Platte, Nebraska, USA

Reviewed: Oct. 17, 2011

This is the way I make my krautkuchen. Frozen bread dough is a very easy substitute for making your own dough. I left out the msg, and I put alot of pepper in the meat mixture for a little pep. I love these things!

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Reviewer:

Miss Diane

Cooking Level: Expert

Living In: Hancock, Wisconsin, USA

Reviewed: Oct. 10, 2011

Economical, easy-to-fix recipe. I did add lipton soup mix to add flavor. No MSG!

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Reviewer:

geekygirl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 16, 2011

these were very tasty! Not sure why, but mine turned out pretty salty. I nixed MSG and instead, opted for a bit of beef bouillon, so that could be the answer to the saltiness question. So delicious, nonetheless, and definitely will be making this again (with no-sodium bouillon).

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Reviewer:

SpiritedShannon

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Cork, County Cork, Ireland

Reviewed: Sep. 11, 2011

I doubled the recipe, drained ALL the fat and did not add MSG. I added one packet lipton onion soup and 1 can fiesta cheese soup. Then I put it in the dough for Amish White bread on this site. Fabulous and plenty of flavor!

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Reviewer:

fredsbam

Reviewed: Mar. 25, 2011

EVERY ONE LOVED THEM.EVEN MADE A VEGGIE ONE WITH BROCCLI AND CARROTS

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Reviewer:

poodnak

Cooking Level: Beginning

Living In: Cape Coral, Florida, USA

Reviewed: Mar. 21, 2011

Excellent--added garlic, allspice, and cumin. Had a little leftover cream cheese that I added to make the mix a little creamier.

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Reviewer:

MDill

Reviewed: Oct. 6, 2010

I have always wondered what those meat pies were called. My husband is of Polish descent, and his grandmother called it Cabbage Bread. Our filling is made with both ground beef and ground pork, browned with onion. Then add Bay leaves and chopped cabbage and let simmer in covered pot until cabbage is tender. Then add cooked rice. That's what we add to the frozen roll dough we're thawed, kneaded and rolled out. No MSG needed. Plenty of moisture from the pork -- in fact a little too much so we have to drain some of the grease.

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Reviewer:

Diantha

Reviewed: Aug. 6, 2010

we call these PEROSKIS. We make a variety of fillings, but the concept is the same. unthawed frozen bread dough cut into about 8 slices and then each rolled out into a flat round and then fill with your filling, fold and seal - and we have actually pan fried them (much quicker) just cook slowly so they won't burn. Drain on paper towels well. Yum Yum. We have made them with pizza type fillings, ground beef and cheddar cheese, ground beef with a homestyle gravy and mixed veggies depending on our mood at the time. Very easy and so versatile. Keeper.

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