Krautburgers (German Hot Pocket)

deenagoodale
Bronze Post Medal for All Time! 221 Posts

baked German Hot Pockets I grew up in northern Colorado among many people of German descent. This was a popular dish served at my school cafeteria. Krautburgers are a traditional food eaten by people of German Russian descent. Germans who had emigrated to Russia from Germany and then, at the turn of the 20th century, emigrated to Colorado's sugar beet fields are the inventors of this German "hot pocket." Working hard all day in the fields meant lunch was eaten on the job, and the humble Krautburger wrapped up all the necessary food groups to keep a worker on his or her feet. It has become a family favorite!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 90 minutes

Yield: 12 to 15

Ingredients:

Dough
2 3/4 cup lukewarm water
1/3 cup oil
1/3 cup honey
1 Tbsp salt
2 Tbsp yeast
7-8 1/2 cup flour
Filling
1 lb ground beef
3 cups shredded raw cabbage
1/2 medium onion, chopped
1 1/2 tsp salt
1 1/2 tsp pepper
1 1/2 cup water

Steps:

Make the dough for the krautbergers as follows: Mix yeast, salt, oil, honey, and water in mixer. Mix for 30 seconds. Add flour gradually until dough mixture does not cling to side of bowl.

Set timer for eight minutes and knead dough. While the dough is "kneading" prepare meat filling.

Crumble ground beef and fry with chopped onions and cabbage. Add salt and pepper. Add water and bring to a boil. After it comes to a boil, reduce to simmer and cook for 20 minutes until most of the liquid is evaporated.

Place dough on oiled pastry mat. Pinch off fistful of dough and roll into a square.

Add two tablespoons meat filling and pull dough up to center, pinching in the middle to seal filling inside. Turn seam side down onto silicone lined or greased baking sheet.

Let rise for 20 minutes. Bake at 375 F degrees for about 30 minutes. Serves 8.

Bake for 25 minutes at 350 F.

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Judy
Gold Post Medal for All Time! 677 Posts

March 8, 20200 found this helpful

These look great! Can you freeze them?

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deenagoodale
Bronze Post Medal for All Time! 221 Posts

March 9, 20200 found this helpful

Yes. I freeze them all the time. Thaw and warm up in microwave or oven in foil.

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mannisha1

March 17, 20200 found this helpful

I too grew up in Northern Colorado. Now Ive been on Northern Idaho for the last 24 years. I havent had these in years.

Im visiting my family back in Colorado and My mama and I are making them right now. Thanks for sharing the recipe.!

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3bneil

February 6, 20210 found this helpful

My mother in law (German Descent) used well drained sauerkraut instead of cabbage. She also used an egg wash before baking. MMM Good!

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Anonymous

February 6, 20210 found this helpful

I always called them cabbage burgers and thought they were polish! Whatever nationality they hail from, they are delicious!

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bryguy
Bronze Feedback Medal for All Time! 167 Feedbacks

February 6, 20210 found this helpful

Looks delicious so I'd love to try making them this weekend. However, I'm confused by the end of the recipe. In step 6, you write, "Let rise for 20 minutes. Bake at 375 F degrees for about 30 minutes. Serves 8." The "serves 8" implies that the recipe is finished.

Yet there is a step 7: "Bake for 25 minutes at 350 F." So is there a 2 step baking process where we first bake at 375F for 30 mins then turn down the oven to 350F a and bake for 25 more mins?

This is made even more confusing because the beginning of the recipe states that the cooking time is 25 mins, implying that step 6 is wrong.

Please clarify. Thanks!

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