German Hamburgers

 A family tradition of ours is making German Hamburgers.  Some people call them Runzas, although I never knew this until traveling through Nebraska after high school.  They actually have a restaurant that sells these, but they are nowhere near me. : ( 
I LOVE them, so that may be a good thing!!
I haven't quite mastered them as my mom had, but I am working on it.
I don't even like cabbage very much, but for some reason in these, it's perfect.
We made these for New Years day 
to get our bit of cabbage in, just for fun. : )

Make any bread recipe of your choice (I used a GF recipe). 
Let it rise as you make your filling.
TIP: you can also use frozen roll dough if you don't need it to be gluten free. I have don't this before and they were still delicious.

2 pound ground beef
garlic cloves (to your taste)
1 cup chopped onion
salt to taste
1 medium head of cabbage, shredded
Saute' the onion and in a bit of oil or butter. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, rinse, and return to the pan. Cover the mixture with the shredded cabbage and cook on low to medium low until the cabbage is done.  Stir occasionally.  Let cool.

Roll small balls of dough thin to make either a 3x3 or 5×5 square, for different appetites. You don't want your bread to be too thick or they will seem dry. Put about 1/2 cup of cabbage mixture in center of a 5x5 square or ¼ cup in a 3x3 square and seal closed. 
*Make sure not to let the meat touch the dough that will seal. If any oil gets on the dough it won't seal well.
Place on a parchment lined baking sheet (or a lightly greased sheet).  Allow these to sit, covered lightly with a tea towel, for about 20 minutes – so the dough can rise for the second time.

Bake 20-25 minutes at 350 or until lightly golden brown. When you take them out, brush them with butter and remove from the pan immediately and kind of prop them up so that the heat doesn't make them steam/ get soggy.