Cabbage Burgers Recipe -
Cabbage Burgers Recipe
  • READY IN 21 mins

Cabbage Burgers

Recipe by  

"This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package."

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Ingredients Edit and Save

Original recipe makes 18 cabbage burgers Change Servings
  • PREP

    1 min
  • COOK

    20 mins

    21 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
  2. Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
  3. On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
  4. Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2005

Back in Nebraska, we call these Runzas. I add a lot of pepper and paprika. My mother also throws in some bacon, sauteed mushrooms and swiss cheese. My grandmother adds Velveeta. You can add more flavor by adding sauteed peppers or adding chili pepper. These freeze really well. If you're ever in Nebraska, you can try all the varieties at the Runza restaraunts.

Most Helpful Critical Review
Dec 07, 2005

I first had these when I lived in Lincoln, NE. I don't know why runza huts haven't caught on in other states! I used half sausage, half ground beef, shredded carrot and onion, nutmeg and worcestershire, no cheese. To my mind, the nutmeg and worcestershire sauce are the "secret ingredients". Flatten the dough out and cup it in the palm of one hand while you fill with the other, using a slotted spoon so excess liquid will drain off first. Then pinch the edges together while still in your hand. I've made these for my family for over 30 years and they beg for them. A friend has a recipe for bierocks that is an old German dish, but pretty much the same recipe except she uses sauerkraut instead of cabbage, and swiss cheese.

Jan 28, 2007

I have made the original recipe (which is delicious), but have since taken the original concept and expanded on it. I have made these with ham, swiss and mushrooms; chicken, broccoli and cheese; sauted vegetables; ruebens; and taco meat, cheese, olives and tomatoes. So many options yet to try. Thanks for a great recipe!

Dec 22, 2005

These were really yummy! A totally cool new dinner. I'm down south and have never heard of these, but they sounded so good. My grocery store was out of the bread dough in loaves, so I got a package of the dinner rolls instead (same dough, just in little balls). I think it may have worked even better - I rolled out two together once they had risen and it was just the right size. HOWEVER I made the brilliant choice to place the rolled out dough on pieces of waxed paper stacked together to make it easier. BIG MISTAKE! haha... the dough stuck so badly to the wax paper it wasn't even funny! But that was my mistake... I cut the recipe to 1/3 (only 3 of us in the house) and it was still way more than 6 burgers worth. Probably enough for 8-10 more! So I froze it to use next time. The flavor could have been dressed up a little, but overall I thought these things were great!

Jan 24, 2007

We REALLY enjoyed these! Don't be afraid to try them if cabbage isn't your favorite. My family loved them even though. I made a whole wheat bread in the bread maker to use. Later, I made a breakfast one with sausage, onion, green pepper, potato, egg and cheese...I have more ideas to try too!

Sep 05, 2006

These are great!! My mother-in-law makes these for her farmboys all the time. Once you've made them a few times, you can go quickly. And these freeze very, very well. Just pop them in the microwave for a nice lunch or dinner.

May 01, 2006

These were excellent. I took a reviewer's recommendation and added worsteshire sauce and nutmeg. I think this made a difference. I can see how they would be bland otherwise. I'll make these often.

Apr 22, 2005

I also have searched for this recipe for years! They served them often at the school where I resided. The wonderful cook (Mrs. M) would leave a hole in them so that we could squirt ketchup and mustard into drip, no mess and we actually used to barter for them!! Thank you so much for sharing!! I can't wait to make them!


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 29.7 g
  • 59%
  • Sodium
  • 518 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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