Recipe by Diane Hankins
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
Top Review by Delenn
I didn't have a lot of luck with this recipe. I am 100% sure that it was the operator not the recipe. I couldn't get the bread into a circle so I used rectangles. I used a fork to go around the edges to seal it but they came undone whilst baking. The filling was nice.
- 2 (1 lb) bread dough, loaves
- 1 lb ground beef, thawed
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons lemon pepper
- 1 small cabbage, chopped
- 2 tablespoons Worcestershire sauce
- 2 teaspoons caraway seeds (optional)
- 1⁄2 cup butter, melted
Directions See How It's Made
- Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
- Preheat oven to 350 degrees F (175 degrees Celsius.
- On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally.
- Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
- Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.