Prep 4 hrs
Cook 30 mins
This is a recipe I got when I was a senior in high school. That year, I attended a school in a German community in eastern Oklahoma. This is one of my favorite dishes from there. Prep time includes time for the dough to rise and chill.
- 2 cups warm water
- 2 tablespoons yeast
- 1⁄4 cup sugar
- 1 egg, lightly beaten
- 1⁄4 cup oil or 1⁄4 cup melted butter
- 6 1⁄2 cups flour, divided
- 1 1⁄2 teaspoons salt
- 1 1⁄2 lbs ground meat
- 1⁄2 cup onion, chopped
- 3 cups cabbage, finely chopped
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 dash Tabasco sauce
- For dough:.
- Combine 2 cups warm water, 2 packages yeast and ¼ cup sugar.
- Once yeast has started to foam, add 1 lightly beaten egg and ¼ cup oil or melted butter.
- Stir in 6 cups flour and 1 ½ teaspoons salt to make a soft workable dough, add the extra ½ cup flour, if needed.
- Knead until smooth and elastic (3-5 minutes). Let the dough rise in a warm, draft-free place until doubled.
- Punch down, knead several times then refrigerate several hours.
- For filling:.
- In a large skillet, brown meat and onions.
- Add cabbage, salt, pepper and Tabasco sauce and continue to cook over low heat until cabbage is tender. Do not add any liquid.
- Cool slightly.
- To assemble:.
- Roll dough out into a large, thin rectangle. Cut into 5-inch squares.
- Place 2 Tablespoons of filling on each square.
- Bring edges together and pinch closed to form an ï¿½Xï¿½. Place, seam-side down, on a greased baking sheet.
- Let rise 15 minutes.
- Bake at 350° for 20-30 minutes.
- Serve with a white sauce.
I'm of German-Mennonite extraction, and love bierocks. All the versions posted on this site are remarkably similar, but I particularly like this one and number 88304 because they are completely from scratch and nicely formatted with dough and filling ingredients listed separately. Interestingly to me, they represent the 'rich man-poor man' variations on the theme. Or maybe we could say the rich and the low fat version. This one uses water instead of milk, 1 egg instead of two, very little fat and sugar. A little bit less meat. To really kick this into high gear as the dieter's nutritious option, going with the higher amount of cabbage (up to 4 c) that a lot of the other versions use, and adding 1/2 c onion and a grated carrot to the filling would work well. Thanks for posting.
This recipe was a blast from my past! The lunch ladies at my elementary school in No Cal used to amke these once a month and we would SO look forward to them. The only thing I did differently was instead of cabbage, I used sauerkraut because that's how our lunch ladies did it. Thank you goatwoman for helping me to reconnect with my past!