BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
Provided by FlemishMinx
Categories Savory Pies
Time 2h30m
Yield 15 Bierocks
Number Of Ingredients 13
Steps:
- FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
- This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
- Season with salt, pepper, and cayenne, if desired.
- In a separate pan, brown the hamburger.
- Season with salt, pepper, and cayenne, if desired.
- Mix the cabbage/onion with the hamburger thoroughly.
- You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
- DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- Ad to flour mixture; add eggs.
- Beat at low speed for 1/2 minute, then three minutes at high speed.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn out onto a floured surface.
- Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball, and place in a greased bowl; turn once.
- Cover and let rise in a warm place till double (about 1 hour).
- Punch down and cover; let rest 10 minutes.
- ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- Cut into squares of 3 inches by 3 or 4 inches by 4.
- By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
- You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
- Water on your fingertips will facilitate them staying"glued" together.
- The end product should be a square with a seam running from each corner to the center where all four are joined.
- Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
- Let raise 30 minutes.
- Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
HOW TO MAKE CABBAGE BUNS (AKA BIEROCKS OR RUNZAS)
Provided by Jill Winger
Number Of Ingredients 17
Steps:
- To make the filling: Brown the ground beef and onions in a large skillet
- Add in the additional oil, peppers and garlic and sauté until tender
- Add cabbage and allow to soften and turn golden brown
- Season to taste with salt and pepper, then set the filling aside to cool- you can even prepare it ahead of time and refrigerate until dough is ready
- To make dough: In mixing bowl, combine the yeast and 2 cups flour
- In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast)
- Add warm liquid mixture to flour and yeast, add eggs
- Beat on low speed 30 seconds, beat on high 3 minutes
- Stir in rest of flour and knead 6-8 minutes until smooth and elastic
- Allow dough to rise for an hour in a warm place
- Punch down and roll out on a clean counter top to create a rectangle shape that's about 1/4 inch thick
- Cut dough into 4″x4″ squares
- Add large spoonful of filling to each square (I flatten the individual squares a bit more before adding filling)
- Bring up the four corners of wrapper and pinch together
- Place balls seam-side down on a baking stone or tray and allow to rise 30 minutes
- Bake at 375 F degrees 30 minutes or until golden brown
- Serve warm with a generous dollop of sour cream on the side
CABBAGE BURGERS
This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.
Provided by AARONNE2004
Categories Main Dish Recipes Sandwich Recipes Beef
Time 21m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
- Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
- On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
- Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.
Nutrition Facts : Calories 468 calories, Carbohydrate 41.2 g, Cholesterol 80 mg, Fat 19.2 g, Fiber 4.9 g, Protein 29.7 g, SaturatedFat 6.6 g, Sodium 518.4 mg, Sugar 5.6 g
CABBAGE BISCUITS
This is a family treat when mom makes these. She makes her own bread dough, but I cheat and use frozen dough. We always eat them with chunky applesauce. I love to dip mine in mustard.
Provided by Kimi Gaines @kimijo
Categories Vegetables
Number Of Ingredients 5
Steps:
- Brown hamburger with onions. Add cabbage to meat mixture. Cook till tender. Add salt & pepper to taste.
- Defrost dough ahead of time. Roll out dough to make a circle, spoon about a good 1/4 mixture in center and fold over. Bake at 350F for 25 minutes. When done brush melted butter or spray with Pam non-stick spray.
- Note: Some grocery stores make up pizza dough and you can use that too.
SKILLET CABBAGE
I use this dish often when the schedule gets tight and I need a hurry-up vegetable to cook. It adds plenty of substance to a simple meal. -Charmaine Fricke, St. Charles, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Melt butter in a large cast-iron or other heavy skillet; add cabbage and green pepper and toss to coat. Stir in water, salt and pepper. Cover; simmer until cabbage is tender, 8-10 minutes. Add cream cheese; stir until melted.
Nutrition Facts : Calories 100 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 286mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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