1 double recipe potato roll dough, with these changes: use 1/3 c honey, 1/2 c butter, and 2 eggs in the doubled recipe
2 lbs ground beef
1 head green cabbage
1 large onion
1/2 c water
Set the roll dough to rise until doubled. Brown the ground beef and drain off the fat. Shred the cabbage and chop the onion. Combine in a skillet with the water. Bring to a boil, then reduce heat and cover, simmering until cabbage is tender, about 15 minutes. Add salt and pepper to taste. Combine ground beef with cabbage, and drain water.
Punch down dough and roll out, one quarter at a time. Cut the dough into 4″ squares. Top with several tablespoons of the ground beef filling, and cover with another square of dough. Pinch edges together with a fork. Place krautburgers on greased baking sheets and brush with melted butter. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20 minutes. Let cool slightly on a cooling rack. Makes about 30 krautburgers. Freeze the extra as well as any leftover filling.
This is the recipe of both my German grandmothers, Hildegarde Hunziker and Wanda Herzog.