Garbage Bread
Garbage bread may not sound gourmet, but it’s a beloved comfort food that’s as versatile as it is delicious. This stuffed bread roll is traditionally made by taking a loaf of dough, filling it with savory ingredients—like ground beef, cabbage, and onion—and baking it until golden and crispy on the outside. The result is a warm, hearty meal that slices easily and satisfies deeply.
Though the name implies a “clean-out-the-fridge” kind of dish, the modern version of garbage bread is anything but random. It’s a clever way to combine classic flavors into a portable, sliceable dinner. Whether you’re feeding a busy family or planning ahead for the week, this dish delivers both ease and flavor in every bite. It’s also a great example of how comfort food meals can be both practical and crave-worthy.
Using frozen bread dough takes this recipe from scratch-made to weeknight-friendly. If you’ve ever wondered how to turn a basic loaf into something spectacular, this is it. Check out more baking tips to get the best texture and rise, especially when working with pre-made dough. Alternatively, Pinterest is a treasure trove of stuffed bread ideas for those looking to get creative.
Garbage bread also closely resembles regional favorites like cabbage bread, but the filling and folding techniques make it unique. With a flaky crust and rich, seasoned center, it pairs beautifully with simple sides like coleslaw or sautéed greens. This dish proves that with a few pantry staples and a loaf of dough, you can create a meal that’s far more than the sum of its parts.
Why Use Frozen Bread Dough?
Using frozen bread dough is the ultimate shortcut for creating homemade-style meals without the stress of starting from scratch. It’s widely available, affordable, and incredibly versatile. For busy home cooks, frozen dough offers consistent results and cuts prep time dramatically—making it ideal for recipes like garbage bread.
One of the biggest advantages is convenience. You don’t have to worry about yeast ratios, rising times, or kneading techniques. Simply thaw, roll, and fill. Brands like Rhodes and Bridgford are known for producing high-quality dough that bakes up with a soft, fluffy interior and golden crust. You can learn more about how bread dough behaves during baking by exploring this guide on bread dough, which breaks down the science behind great texture.
Another reason to opt for frozen dough? Reliability. Unlike homemade recipes that can vary depending on humidity, flour quality, and proofing times, frozen dough is formulated for consistency. This makes it especially useful for recipes requiring structure, like stuffed bread. If you’re looking for visual inspiration or variations, you’ll find a wealth of homemade bread hacks that show how to stretch and customize frozen dough for all kinds of savory bakes.
Most importantly, frozen bread dough delivers that classic, chewy texture that complements rich fillings like ground beef and cabbage. It acts as a neutral canvas, allowing bold flavors from the seasoned meat and onions to shine. Whether you’re cooking for one or a crowd, frozen dough makes this comfort meal more accessible—no need to be an expert baker to pull it off.
Ingredients You’ll Need
Creating garbage bread with frozen bread dough requires only a handful of everyday ingredients, making it both budget-friendly and easy to assemble. These simple items come together to create a comforting, hearty dish that works for weeknight dinners, potlucks, or even meal prepping.
Primary Ingredients
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Frozen bread dough: The base of this recipe. One standard loaf (about 1 pound) is ideal. You can learn more about how this versatile ingredient works from this bread dough guide.
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Ground beef: A protein-packed filling that’s savory and satisfying. To understand more about the versatility of this ingredient in different cuisines, check out ground beef basics.
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Cabbage: Adds texture, sweetness, and nutrients to the filling. For those interested in its nutritional benefits, here’s a detailed look at cabbage.
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Onion: Provides aromatic depth and balances the flavors of the beef and cabbage filling. Learn more about onion varieties in this onion overview.
Optional Add-ins
While the classic version focuses on ground beef, cabbage, and onion, there’s room to customize:
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Cheese (cheddar, mozzarella, or Swiss) for a creamy element.
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Garlic or herbs (such as parsley, oregano, or thyme) for extra flavor.
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Sauces like mustard, ketchup, or Worcestershire sauce for a tangy kick.
For inspiration on elevating stuffed bread dishes, explore these stuffed bread ideas, which showcase creative fillings and folding techniques. You can also find easy comfort food meals that pair perfectly with garbage bread.
By sticking to these ingredients, you’ll ensure a flavorful and balanced filling that perfectly complements the soft, chewy texture of the frozen bread dough. This combination of staple items transforms a simple loaf into a complete, satisfying dinner.
Preparing the Filling (Ground Beef & Cabbage)
The heart of garbage bread lies in its flavorful, savory filling. This part of the recipe balances protein, veggies, and seasoning to create a rich and satisfying interior that contrasts beautifully with the soft bread dough exterior.
Start by browning ground beef in a large skillet over medium heat. Break it up with a spatula as it cooks to ensure even browning. Drain off excess fat to avoid sogginess inside the dough. At this stage, you can enhance the beef with spices like garlic powder, onion powder, paprika, or a dash of Worcestershire sauce for deeper umami.
Next, stir in chopped onions and cook until soft and translucent. This step develops a base of flavor and adds a slight sweetness to balance the meat.
Finally, add shredded cabbage and cook until tender, about 8–10 minutes. The cabbage will release moisture as it cooks, so keep the heat on medium-high to allow most of the liquid to evaporate. If the mixture feels too wet, transfer it to a colander and gently press out the excess moisture. Let the mixture cool slightly before stuffing it into the dough to avoid making the crust soggy.
This simple blend of ingredients—meat, onions, and cabbage—creates a filling that’s savory, slightly sweet, and full of texture. It’s a classic combination also found in dishes like cabbage rolls and meat pies, and if you’re exploring other ground beef dinner ideas, Pinterest has plenty of complementary recipes for future meals.
Rolling Out and Stuffing the Bread Dough
Once the filling has cooled slightly, it’s time to roll out the frozen bread dough and assemble your garbage bread. Begin by lightly flouring your work surface. Use a rolling pin to stretch the thawed dough into a large rectangle, approximately 10×14 inches. The dough should be even but not too thin, to prevent tearing during baking.
Spoon the beef and cabbage filling lengthwise down the center of the dough, leaving 2 inches of space on each side. Be careful not to overfill—too much stuffing can make sealing difficult and lead to leaks during baking.
Fold one long side of the dough over the filling, then fold the other side on top. Pinch the seams tightly to seal. Tuck the ends under and transfer the loaf to a parchment-lined baking sheet, seam side down. For a golden finish, brush the top with a beaten egg or melted butter before baking.
This technique creates a tidy, enclosed bread that’s easy to slice and serve. You can explore more homemade bread hacks from Pinterest to refine your folding and sealing methods.
Baking Instructions and Tips
Preheat your oven to 375°F (190°C). Bake the prepared garbage bread for 25–30 minutes, or until the crust is golden brown and firm to the touch. You can test for doneness by tapping the top—if it sounds hollow, it’s ready.
To ensure even cooking, rotate the baking sheet halfway through. If the top begins to brown too quickly, tent it with foil during the last 10 minutes.
Once out of the oven, let the loaf rest for 5–10 minutes before slicing. This helps the filling set and prevents it from spilling out. Serve warm, either on its own or with a side salad or slaw.
If you’re new to baking, learn more about oven timing, doneness, and crust texture through this helpful article on baking, which provides foundational knowledge for home cooks.
Recipe Variations and Customizations
One of the best things about garbage bread is how easy it is to customize. The base dough and technique remain the same, but the filling combinations are nearly endless. Here are some delicious twists:
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Vegetarian Garbage Bread: Skip the meat and use mushrooms, bell peppers, spinach, and cheese.
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Spicy Taco Version: Use taco-seasoned beef, cheddar cheese, and jalapeños.
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Breakfast Bread: Fill with scrambled eggs, sausage, and shredded hash browns.
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Italian Style: Add marinara sauce, mozzarella, and Italian sausage for a pizza-bread hybrid.
You’ll find hundreds of easy dinner recipes like these that use bread dough as a base. Customizing your garbage bread is a great way to avoid food waste, use leftovers, or cater to different dietary needs.
Serving Suggestions & Side Dishes
Garbage bread is filling enough to stand on its own, but pairing it with the right side dish can create a well-rounded meal.
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Cabbage slaw: A fresh, tangy slaw complements the richness of the bread.
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Simple green salad: Keeps the meal light and balanced.
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Tomato soup or broth-based soups: Excellent for dipping and contrast.
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Pickles or mustard on the side: Enhances the savory flavors of the filling.
For more complete comfort food meals, Pinterest is packed with side dish inspirations that work well with savory baked items like this one.
Storage and Reheating Tips
This recipe makes excellent leftovers and can be stored for quick future meals.
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Refrigerate: Store sliced pieces in an airtight container in the fridge for up to 4 days.
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Freeze: Wrap the whole loaf or individual slices in plastic wrap and foil. Freeze for up to 2 months.
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Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave slices for 1–2 minutes.
If frozen, let the bread thaw in the fridge overnight before reheating. This preserves the crust texture and keeps the filling moist without getting soggy.
Common Mistakes to Avoid
Even though this recipe is beginner-friendly, a few common pitfalls can impact the results:
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Overfilling the dough: Makes it hard to seal and causes leaks during baking.
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Not draining the filling: Too much moisture from the cabbage or beef leads to soggy bread.
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Underbaking: The crust may look golden while the inside remains doughy. Always check for doneness.
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Not sealing seams properly: Causes the filling to spill out. Always pinch edges tightly.
For more insights into baking techniques that avoid these errors, read through the principles outlined in this Wikipedia guide on baking.
Nutritional Info Overview
This garbage bread recipe provides a solid balance of protein, carbs, and fiber. On average:
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Calories: 350–400 per slice (depending on portion and added cheese)
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Protein: 18–22g per serving
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Fat: Moderate, can be adjusted by using lean beef
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Fiber: 3–5g, thanks to the cabbage and onions
To lighten it up, use ground turkey, reduced-fat cheese, or skip the cheese altogether. You can also use whole wheat bread dough for extra fiber and nutrients.
FAQs
Can I use crescent roll dough instead of frozen bread dough?
Yes, crescent roll dough can be used as a substitute for a flakier crust, but the texture will be softer and more buttery.
What is the difference between cabbage bread and garbage bread?
Cabbage bread typically features only cabbage and maybe onion, while garbage bread is more of a “loaded” bread with a mixture of meat, veggies, and sometimes cheese.
Can you make garbage bread ahead of time?
Absolutely. You can assemble it in advance, cover it, and refrigerate for up to 24 hours before baking.
How do I keep garbage bread from getting soggy?
Drain the filling thoroughly and allow it to cool before stuffing the dough. This prevents excess moisture from softening the crust.
Is garbage bread freezer friendly?
Yes, both baked and unbaked garbage bread can be frozen. Wrap it tightly and freeze for up to two months for best results.
Garbage Bread with Frozen Bread Dough stuffed with ground beef and cabbage
Description
savory, satisfying, and easy to prepare, this garbage bread with frozen dough is stuffed with seasoned ground beef, sautéed cabbage, and onions, then wrapped and baked into a golden loaf. It’s the perfect weeknight meal, ideal for making ahead, and endlessly customizable.
Ingredients
- 1 loaf frozen bread dough, thawed
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cups cabbage, finely shredded
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease if needed.
- Add chopped onion and cook until softened.
- Stir in shredded cabbage and cook until tender. Season with salt and pepper to taste. Let the mixture cool slightly.
- Roll out the thawed bread dough into a large rectangle on a lightly floured surface.
- Spoon the beef and cabbage mixture down the center of the dough.
- Fold the dough over the filling, pinching the edges to seal tightly. Place seam side down on the prepared baking sheet.
- Bake for 25–30 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
Notes
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Thaw frozen bread dough in the refrigerator overnight or at room temperature for a few hours before using.
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Let the cooked filling cool before adding it to the dough to avoid sogginess.
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Use parchment paper to prevent sticking and make cleanup easier.
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Add cheese or other fillings to make it your own.
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This recipe makes 6–8 slices, depending on how thick you cut the pieces.
