Pearl Wicks' Cabbage Burgers

Pearl Wicks serves lunch in the field.

Pearl Wicks serves lunch in the field. Photos courtesy Teresa Wicks hide caption

itoggle caption Photos courtesy Teresa Wicks
Workers after lunch

This is my father-in-law, Walt, my husband Dale (red cap), his brothers Russ (in the overalls) and Dave (sans shirt) in a post-lunch photo. Notice how satisfied and content they all look. Now, back to the combines! hide caption

itoggle caption

"My mother-in-law, Pearl Wicks, lives in Chester, Mont. Pearl and her husband, Walt, grew up here and have farmed wheat since they married in 1950. Each year during harvest, Pearl cooks up some fantastic meals to deliver to the men working out in the field.

"Typically, harvest days are long and grueling, about 18 hours or more. Pearl tries very hard to make the meals as delicious and as much like home as possible. Notice the tablecloth! We ate in the shade of the trucks and had some very memorable and funny family times. Here is everyone’s favorite recipe from Harvest."

Cabbage Burgers Recipe

FILLING:

1 lb. raw hamburger(crumbled)

3 cups shredded raw cabbage

1/2 medium onion (chopped)

1 1/2 teaspoon salt

1/2 teaspoon Accent seasoning

1 1/2 cups water

Pepper to taste

Heat large skillet. Add hamburger and brown lightly. Drain off all fat. Blend in remaining ingredients. Mix well. Bring to boiling point, turn down heat and simmer, uncovered 20 minutes or until all water has evaporated. Cool.

DOUGH:

1 package dry yeast

1/4 cup warm water

2 teaspoons sugar

2 cups flour

3/4 cup milk (scalded and cooled)

1/2 teaspoon salt

1 tablespoon shortening (melted)

Add sugar and yeast or warm water in large bowl. Let stand 5 minutes. Blend in milk, salt, shortening and flour. Mix well. Turn dough out on a floured board and knead several minutes until smooth and elastic. Place dough in a greased bowl. Cover bowl with damp cloth. Let rise until double in bulk about 30 minutes.

Roll dough onto a rectangle about 1/4 inch thick. Cut dough into squares about 4 to 5 inches in size. Place 2 heaping tablespoons of cabbage meat mix in center of each square. Bring 4 corners together and pinch shut. Gently mold into circular shapes. Place burgers, seams down on greased baking sheet. Let rise in warm place about 20 minutes. Bake in preheated oven at 375 degrees for 30 minutes or until done.

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