The Ultimate Cabbage Burgers Recipe: A Comfort Food Classic

There’s something magical about food that warms you from the inside out. For me, that food is the humble Cabbage Burger. It’s not a burger in the traditional sense, but a glorious, savory parcel of dough enveloping a hearty, peppery filling of ground beef and tender cabbage. The first time I bit into one, the steam rushed out, carrying the scent of onions and garlic, and I was met with the most comforting combination of soft, golden bread and a deeply flavorful, almost stew-like center. It was love at first bite. This recipe is my homage to that experience—a from-scratch version of a Midwest classic that feels like a warm hug on a plate.

Why You’ll Love This

• The Ultimate Comfort Food: This dish is the perfect marriage of a savory pot roast and a soft, fresh-baked dinner roll, all in one handheld package.

• Surprisingly Simple: While they look impressive, the process is straightforward and uses convenient frozen bread dough, making it achievable for any skill level.

• Feeds a Crowd Perfectly: This recipe yields a generous amount, making it ideal for potlucks, game day, or feeding a hungry family with plenty for leftovers.

• A Delicious Way to Eat Your Veggies: The cabbage becomes wonderfully sweet and tender, melding seamlessly with the beef, making it a hit even with vegetable-skeptics.

I’ll never forget serving these to my friend’s son, a legendary picky eater whose diet seemed to consist solely of chicken nuggets and buttered pasta. With a skeptical look, he took a small bite. Then a bigger one. Soon, the entire Cabbage Burger was gone, and he was quietly asking if there were any more. His mom looked at me as if I’d performed a miracle. It’s a dish that wins over even the toughest critics.

What Makes It Special

The beauty of this recipe lies in its humble, high-impact ingredients.

• Frozen Bread Dough: Our trusty shortcut. It provides a soft, pillowy, and perfectly consistent vessel for the filling without the fuss of making dough from scratch.

• Ground Beef & Cabbage: This is the star duo. The beef provides a rich, savory base, while the cabbage transforms, becoming meltingly tender and slightly sweet, creating a balanced and satisfying filling.

• The Aromatic Trinity (Onion & Garlic): These essentials build a deep flavor foundation, ensuring every bite is packed with aroma and taste.

• The Buttery Finish: Brushing the hot, golden-brown buns with melted butter right out of the oven gives them a gorgeous sheen and an irresistible, rich flavor.

Making It Happen

First, let’s get our workspace ready. Preheat your oven to 375°F (190°C) to ensure it’s nice and hot when our burgers are ready to bake. Take your thawed bread dough and gently divide each loaf into six equal pieces. Roll them into smooth, even balls and let them rest on the counter while you prepare the filling. This gives the gluten a chance to relax, making them easier to roll out later.

Now, for the heart of the matter: the filling. In a large pot or Dutch oven over medium heat, crumble in the ground beef. Listen to that satisfying sizzle as it hits the pan. Cook, stirring occasionally, until it’s evenly browned and no pink remains. Carefully drain off any excess grease. This step is key for a filling that’s flavorful, not greasy.

To the beef, add the quarter cup of water, your chopped cabbage, onion, and garlic. The pot will look very full, but don’t worry—the cabbage will wilt down significantly. Reduce the heat to medium-low and let it all cook together, stirring now and then, until the cabbage is beautifully soft and translucent. This is where the magic happens, as the flavors meld. Season generously with salt and, as I prefer, a very hearty dose of freshly ground black pepper. Give it a final taste and adjust if needed. Once it’s perfect, drain off any lingering liquid to keep your buns from getting soggy, then set the filling aside to cool slightly.

On a clean, lightly floured surface, take one of your dough balls and roll it out into a rough square, about 5 inches across. It doesn’t need to be perfect! Spoon about 3/4 cup of the filling right into the center. Now, bring the edges of the dough up and over the filling, pinching them together firmly to create a sealed pouch. Place each one, seam-side down, on a baking sheet. This ensures they don’t burst open in the oven.

Slide the baking sheet into your preheated oven and bake for 15 to 18 minutes. You’re looking for a deep, golden-brown color on the dough. As soon as you pull them out, take that melted butter and brush it generously over the tops. This final touch adds flavor and a beautiful, professional finish.

You Must Know

• Drain the Filling Well: After cooking, let the filling sit for a minute in the colander to drain any excess liquid. A wet filling will make the dough soggy and difficult to seal.

• Seal with Confidence: When pinching the dough closed, make sure there are no gaps or thin spots. A good, tight seal is what keeps all the deliciousness inside.

• Don’t Overcrowd the Pan: Give the Cabbage Burgers a couple of inches of space on the baking sheet. This allows for proper air circulation and ensures they bake evenly and become golden all over.

• The Butter is Non-Negotiable: Do not skip brushing with melted butter after baking! It adds immense flavor and keeps the buns soft.

Serving It Up

These Cabbage Burgers are a complete meal in your hand, but they pair wonderfully with a simple, crisp green salad with a tangy vinaigrette to cut through the richness. For a true comfort food feast, serve them alongside a bowl of tomato soup for dipping. A cold, crisp lager or a glass of iced tea are the perfect drink companions.

Make It Different

• Flavor Twists: Add a tablespoon of Worcestershire sauce or soy sauce to the beef for a deeper umami kick. For a little heat, mix in some crushed red pepper flakes with the black pepper.

• Leaner Option: Substitute ground turkey or chicken for the beef. You may need to add a tablespoon of olive oil to the pan since they are leaner.

• Vegetarian Delight: Use one pound of sliced mushrooms and one can of drained brown lentils in place of the beef for a hearty and satisfying vegetarian version.

• Cheese Lover’s Dream: Place a small square of sharp cheddar or provolone cheese on the dough before adding the filling for a delicious, melty surprise.

Storing and Reheating Your Leftovers

• Storage: Allow any leftover Cabbage Burgers to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

• Reheating: For the best results, reheat in the oven. Preheat your oven to 350°F (175°C) and warm the burgers for 10-15 minutes, or until heated through. This will keep the outside crisp. You can also microwave them for 60-90 seconds, but the dough will become soft.

Your Success Tips

• Let the filling cool for 15-20 minutes before assembling. A hot filling is much harder to work with and can make the dough sticky.

• If your dough becomes too elastic and difficult to roll out, let it rest for another 5-10 minutes. Gluten needs time to relax.

• For a shinier, darker crust, you can brush the buns with an egg wash (one egg beaten with a tablespoon of water) before baking, but the post-oven butter brush is my preferred method for flavor.

Frequently Asked Questions (FAQ)

1. Can I make these Cabbage Burgers ahead of time?
Absolutely! You can assemble them completely, place them on the baking sheet, and then cover and refrigerate for up to 24 hours before baking. You may need to add 1-2 extra minutes to the baking time since they’ll be going into the oven cold.

2. Can I freeze them?
Yes, they freeze beautifully. After baking, let them cool completely. Wrap each one individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 20-25 minutes.

3. My dough is sticky and hard to roll. What did I do wrong?
The dough might have been too warm or the filling too hot. Make sure both are at room temperature, and use plenty of flour on your work surface and rolling pin.

4. Can I use a different dough?
Yes! Crescent roll dough sheets or even homemade pizza dough work very well. Just adjust the rolling and baking times according to the dough you choose.

5. Is this like a Runza?
Yes, essentially! Cabbage Burgers are very similar to the Nebraska classic known as the Runza. This recipe is a beloved version of that same handheld meat-and-cabbage-filled pastry.

Recipe Card: Cabbage Burgers

Prep time: 45 minutes
Cook time: 18 minutes
Total time: 1 hour 3 minutes
Category: Main Course
Difficulty: Easy
Cuisine: American, Midwest
Yield: 18 burgers

Ingredients

• 3 (1 pound) loaves frozen bread dough, thawed

• 5 pounds ground beef

• ¼ cup water

• 1 large head cabbage, chopped

• 1 large onion, chopped

• 2 cloves garlic, chopped

• salt and freshly ground black pepper to taste

• 2 tablespoons butter, melted

Directions

1. Preheat oven to 375°F (190°C). Divide each loaf of bread dough into 6 pieces and roll into balls. Set aside.

2. In a large pot over medium heat, crumble and cook the ground beef until browned. Drain off grease.

3. Add water, chopped cabbage, onion, and garlic to the pot. Cook over medium-low heat, stirring occasionally, until cabbage is soft, about 15-20 minutes. Season generously with salt and pepper. Drain off any excess liquid.

4. On a floured surface, roll each dough ball into a 5-inch square. Place about 3/4 cup of filling in the center. Fold the dough over and pinch edges firmly to seal.

5. Place sealed burgers seam-side down on a baking sheet. Bake for 15-18 minutes, or until golden brown.

6. Remove from oven and immediately brush the tops with melted butter. Serve hot.

Notes

Allergy Info: Contains gluten, wheat, dairy (butter). To make dairy-free, use olive oil or a dairy-free butter alternative for brushing.