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Cabbage Burgers

Reviewed: Oct. 21, 2012
I am one of the lucky ones to have found a "Runza" restaurant in my town in CO 30yrs ago. Ever after, I tried to perfect the recipe. I also use the amounts of everything except 1-1/2 lbs lean burger. I have a couple suggestions to help in the dry and bland issues. I barely brown the burger, then add the cabbage and only cook part way. This keeps the finished product moister. I use plenty of black pepper, garlic and onion salt or powder. We love them SOOOO much that I don't bother to do the chicken/mushroom or sausage ones any more. Try a food processor to shred the cabbage to speed things up. Thanks to the people with the Russian/German relatives. I also came from ND, but had lutefisk from the Swedes instead!
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