Graugonzas are such a family favorite and so special that an announcement is actually made of when they will be served. The common reply is, “What’s the occasion?” When this conversation is shared with individuals from outside the family it is a sure thing that you will also hear, “What is a graugonza?”
Graugonzas are also known as German Burgers, at least in this family. They are actually a small loaf of bread stuffed with hamburger, cabbage, cheese, and onion. My ex-husband was David Henderson. His mother was Arlene (Woerpel) Henderson, whose mother Katherine (Schlepp) Woerpel was the fifth child born in a family of ten children. Katherine, or Katie, was the first of these children born in the United States though. I’m not sure if this is an Old Country (German) dish, or just has roots in Germany. I do know that it was such a special dish of Arlene’s that the recipe was actually printed on the back of her funeral card.
Below is the recipe exactly as it is printed on Arlene (Woerpel) Henderson’s funeral card. After the recipe I have added my own notes to include tidbits that I want to remember when creating this family recipe
One of Arlene’s Favorite Recipes
“Graugonza”
AKA German Burgers
Brown together (in a large skillet)
2-3 Lbs Hamburger
1 -1 1/2 cups cabbage (cut up)
1/2 medium onion
Salt and pepper to taste
After browned, pour off excess grease. Cut two loaves of thawed frozen bread dough into thirds. Roll out about 1/8th inch thick. Spoon hamburger mixture onto dough, fill about 3/4 full, add 2 squares of cheese, fold dough over to cover meat mixture totally. Place on a cookie sheet. Bake 350-375 until brown. About 25-35 minutes. Serves 6.
~Additional tidbits to remember~
When rolling out the bread dough don’t get overly concerned about the shape but work toward an oblong shape. Cut one square of sliced American cheese in half and lay each half in the center of the oblong shape, side by side. With a measuring cup, add two 1/3 cup measurements of the hamburger mixture. Fold in half and seam. Cut off excess dough and set aside to use for another graugonza. Tuck in the sides by slightly folding them toward the seam. Place graugonza seam side down on cookie sheet to cook.
After pulling the graugonzas out of the oven, spread butter over the top and allow it to melt into the hot bread outer cover.
I use a combination of about 5 pounds of hamburger and 4 loaves of frozen bread dough. This makes a huge amount of graugonzas, but then again graugonzas are meant to be shared with the family and we have a large family. With this combination I add about 3/4 of a small head of cabbage and 1/2 of an onion, diced. It is all made to taste, so use the desired combination that you want. Just remember the cabbage though. It wouldn’t be graugonzas without the cabbage.
Heritage Connections 