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German Wrapped Hamburgers

  • 2 lbs. ground beef
  • 1/2 lg. head cabbage, chopped
  • 1 lg. onion, finely chopped
  • 1 green bell pepper, seeded, finely chopped
  • 2 to 3 garlic cloves, smashed, minced
  • Salt and pepper to taste
  • 2 (11 oz.) tubes bread dough (Pillsbury "French Loaf")
Preheat oven to 350. In a large, deep skillet, over medium-high heat, brown the ground beef until it is no longer pink. Add the cabbage, onion, green pepper and garlic. Add salt and pepper to taste. Cover and cook until cabbage is wilted and the vegetables are tender. Drain the excess grease and cool to lukewarm. Remove the bread dough from the tube and cut into 6 equal portions. Using a rolling pin on a lightly floured board, roll out the dough sections into large squares or circles. They should be about 1/8 inch thick or slightly thinner and about 10 inches in diameter. Place equal amounts of the beef mixture in the center of each portion of rolled out dough. Carefully fold the dough over the meat and form a packet, tucking the edges over and into one another to seal. Place the burger packets on to a greased cookie sheet and bake for 25 to 30 minutes. Serve with ketchup, relish or brown gravy.

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