Bisquick; the classic and easy baking mix with tons of versatile lunch, dinner, and baking recipes. I got this recipe from an old General Mills recipe and took it up a notch.
I had such fun and nostalgic childhood memories that took me back to when I would create all these wacky baked goods for my sisters and me in our toaster oven.
Forgive me, mom, for almost burning the whole building down that one time. Oops!
Since the ONLY one at home that eats cabbage, especially coleslaw, I took the hamburger cabbage recipe to a whole other level by shaping them into savory muffins. Before putting the hamburger cabbage bake, I garnished them with more shredded cheese, everything-seasoning without salt, and fresh thyme.
If you’re not into beef, it is okay to use any ground meat you like. However, be sure to cook it all through in your skillet on medium-high since beef cooks faster than ground poultry meat.
The gooey cheese and flavorful filling are a perfect pairing to disguise the shredded cabbage. Its muffin shape is ascetically lovely and a mastermind of innovation if you have picky kids, tweens, teens, or adults that don’t eat their vegetables.
Ingredients
- Baking Mix
Instructions
- Mix baking mix ingredients together and set aside
- In a 10-inch skillet, cook and stir ground meat until browned; drain. Note: Ground beef will take about 10 minutes, and ground poultry around 15 minutes.
- In the skillet, stir in cabbage, onion, two tablespoons of water, the caraway seed, black pepper, and salt. Cover skillet and let it simmer until cabbage turns tender; About 10 minutes.
- Preheat your oven to 400 ֯. Combine your baking mix with 3/4 cups of cold water until your soft dough forms. On a floured board, knead the dough; five times; gently smooth the dough into a ball. Roll the dough to about 1/2 inch thick. Cut into 4-inch rounds and place them on an ungreased cookie sheet. Make indentations in the center of each round, taking the edges and rolling them about 1/2 inch of the edge to form a shell for your mixture. You may also lightly coat jumbo muffin pans (if you have some laying around) with cooking spray and press your rolled dough into the pan.
- Spoon your grounded meat mixture into your shells. Take your chosen shredded cheese and sprinkle about three tablespoons of cheese over your ground meat. If there is leftover dough when using muffin pans, gently cover the filling with it. Then brush them lightly with water and sprinkle the tops with your choice of garnish. (I used everything bagel seasoning and fresh thyme.)
- Bake your shells or muffins until light brown, about 10 to 12 minutes. Serve it with either bbq sauce, ketchup, chili sauce, or tomato soup.