The Panzer: Panzerottis stuffed with beef, cabbage and sauerkraut, served with dill sour cream
Cutting in half before serving expediates cooling time.
The Panzer: Panzerottis stuffed with beef, cabbage and sauerkraut, served with dill sour cream
Cutting in half before serving expediates cooling time.
Servings: 6 serving
Ingredients
- 1 lb ground beef
- 1 sauerkraut L drained
- 1/2 cabbage chopped
- 2 pizza dough
- 2 tbsps garlic
- 1 bushel dill chopped
- 1 cup sour cream 5 %
- salt
- pepper
- 1 cup beef broth
- olive oil
Instructions
- Preheat oven to 450F
- Whisk together sour cream and half the chopped dill. Cover and refrigerate
- Heat oil in a large skillet, add garlic and saute briefly til aromatic. Add beef, season with salt and pepper and cook til browned
- Remove beef from skillet, keeping juices. Add cabbage and fry til juices are soaked up, then add broth and bring to a boil. Boil til broth reduces by 3/4
- Add sauerkraut and half the dill. Return the meat to the skillet and stir to combine. Allow to simmer til broth is gone.
- Add some olive oil to a pizza or baking pan.
- Roll out the pizza dough til about 1/4" thick. Cut each dough into into 3 equal pieces. Add a cup of filling to each piece, then wrap the filling in the dough.
- Toss each panzer a couple times to shape, then place on the pan, folded side down.
- Bake at 450F for 15-20 minutes, check occasionally and remove when outside of the balls is crispy and browned.
