I love a grab and go lunch ready in the fridge, and these cabbage buns are perfect for just that! An incredible combination of fresh baked dough with a delicious meat and cabbage middle! These buns are a favorite in my house and they are kid approved. As always, you can jump down to the recipe for the quick details, but I will also share some hints and techniques below. Hope you enjoy.
Preparing your Dough
I think the Rhodes frozen dinner rolls are the secret to these delicious buns! I take 18 rolls out and let them defrost on a plate. You could allow them to rise, but I never have and they still turn out great. Usually takes about an hour to defrost the dough. You can go ahead and set your oven to 350 degrees for later!
The filling
The filling for this dish is really quite simple! The only spice I use is salt and that is because I really like the flavor of the sweet onion, cabbage and meat to shine! You will start with chopping your onion and sautéing with olive oil until the onions are translucent. The size of the chop is really up to you! I prefer pretty small pieces. Then, add in your ground beef and pork sausage. The cabbage buns my mom used to make only had ground beef. Let me to you… adding the sausage is a flavor game changer! Once your meat is completely browned, it is time to dump in the shredded cabbage. A little crunch left in the cabbage is good so I recommend not cooking more than a couple minutes!
Making the buns
Its time to wrap these puppies up! First, you will need to roll out each roll to about a 4 inch diameter. A good rule is to roll the dough as thin as you can without being able to see through the dough. Don’t forget to flour your surface and rolling pin. I seem to make that mistake frequently! Scoop about 1/4 cup of your filling into the middle of the dough and slowly start pinching the edges together until the bun is fully enclosed.
Egg wash and BAKE!
You are almost to the finish line of these delicious pockets of joy! Place your buns with pinch side down onto a greased baking sheet. Scramble one egg with a fork and then gently paint the egg wash onto the top of each bun. This will give your buns a glistening and golden brown finish. Pop them in the oven for 15-20 minutes! For more great dinner ideas check out my favorite dinners!
Cabbage Buns
Equipment
- 1 baking sheet
- 1 large sauté pan
Ingredients
- 1 lb ground beef
- 1 lb ground pork sausage
- 1 large onion
- 2 tbsp olive oil
- 10 oz shredded cabbage I like the angel hair coleslaw bag
- 18 Rhodes frozen dinner rolls defrosted
- 1 tbsp salt
- 1 egg
Instructions
- Defrost 18 Rhodes dinner rolls
- Chop one large onion
- Over medium heat add olive oil and chopped onion to a sauté pan. Saute until onions are translucent
- Add ground beef and ground sausage to the onions and sauté until meat is completely browned.
- Add 10 oz of shredded cabbage and cook until soft. About 2 minutes
- Add salt evenly over meat and cabbage mixture
- once rolls are defrosted, dust surface with flour and roll the dough out to about 4 inch diameter
- Add approximately 1/4 cup of meat mixture to the center of the rolled out dough
- Bring the edges together and pinch together to enclose the meat mixture
- Place the bun on a greased baking sheet with pinched side down
- Continue this process until all buns are made
- Beat one egg and paint on top of the buns.
- Bake the rolls at 350 degrees for 15-20 minutes or until golden brown.
