Prep 1 hr
Cook 30 mins
One of my mother's dearest friends often made these for me. I loved them as a child. Now I make them for my little ones and the whole family adores them! I sometimes sprinkle a little grated cheddar cheese on top during the last 5 minutes of cooking. These a lunch time favorite at my house.
- 3 1⁄2 cups cabbage, shredded
- 2 tablespoons butter
- 1 lb ground beef
- salt and pepper, to taste
- 1 (1/4 ounce) packet active dry yeast
- 2 teaspoons sugar
- 1⁄4 cup warm water
- 3⁄4 cup milk, scalded, cooled
- 1⁄2 teaspoon shortening
- 2 cups flour
- Melt butter in a skillet. Add the cabbage and saute.
- Add the ground beef, season to taste, and cook until done.
- Drain the grease, then set meat mixture aside.
- In a small bowl, dissolve sugar and yeast, let this sit for about 5 minutes.
- Mix flour, shortening, and milk into the yeast mixture. Mix well.
- Knead this until you get a nice dough.
- Place dough in greased bowl, rub some oil on top of the dough, cover and let rise until it has doubled in size.
- On a sheet of floured wax paper, roll into a rectangular shape about 1/4 inch thick.
- Cut the dough into 8 equal pieces.
- Place two heaping tablespoons of the meat mixture into the center of each piece of dough. Then bring up the corners of the dough and press to seal the filling inside.
- On a greased cookie sheet, place the dough seam side down.
- Let the bierocks rise an additional 20 minutes.
- Bake in a 375 degree oven for 30 minutes.
Yum! This recipe was very tasty, and it smelled so good baking. These were very similar to the delicious bierocks I used to get at a little bakery in Loveland, Colorado. However, I did tweak the filling a bit, based on the version I remembered and suggestions posted with other bierock recipes. I added a medium minced onion and two small shredded carrots, as well as a pinch of garlic powder and cayenne. I browned some lean hamburger first, and then cooked the veggies in the drippings. For the bread, I used a mix of 1/4 whole wheat flour and 3/4 white, and I substituted 1 Tbsp of melted butter and 1 Tbsp olive oil for the shortening. The only issue I had was that I ended up with too much filling, and a few of the bierocks burst at the seams during baking. I'll definitely make these again.