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.
Cook Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: german
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.