Bierocks!!

Bierocks! What could be better than a roll with a meaty, oniony, cabbagey filling? Nothing. Best part is you can freeze it and gobble them down for a quick on the go lunch or for those days you just don’t feel like cooking. If you have German or Russian roots and haven’t tried this shame on you :P
On the serious side this meal is pretty dang cheap, most expensive ingredient is the ground beef, but if you time it right you can hit a sale. A little time consuming but well worth it in the end when you have a freezer full off good homemade food for your family.

DOUGH

Ingredients:
1pkg active dry yeast (or 2 ¼ tsp)
1 cup lukewarm water (around 110F)
2 tbsp sugar
1 tsp salt
2 tbsp margarine
3 cups flour (you can use whole wheat too)

Method:
In a large bowl dissolve yeast in water with a dash of the sugar, for about 3-5 mins
Stir in sugar, salt, margarine, and enough flour until dough comes together in a ball
Knead dough until smooth and elastic (about 6mins)
Cover dough for 30mins
Punch down dough
Cover for 10mins

FILLING

Ingredients:
1lb ground beef
2 cups finely shredded cabbage
½ cup finely diced onion
Black pepper
Salt

Method:
Brown beef, drain
Add cabbage, onion and seasonings
Cook on low till vegetables are tender

THE FUN PART!

Roll out dough on lightly floured counter, cut into 6 pieces
Place about ½ cup filling in center
Pull outside edges of dough to center and pinch closed
Turn seam side down on baking sheet (greased, or lined)
Bake for 15-18mins in 400F oven

WHAT WE DID!

-Filling: We used about 3½ lbs meat, 1 onion on steroids, and one medium head of cabbage
Shredded cabbage in food processor and put it in the crock pot with around 4-ish cups of water, turned it on low and cooked over night (added some black pepper and a pinch of garlic for good measure)
Diced onion with food processor, like I said it was on ‘roids and would have destroyed my eyeballs
Cooked up the meat w/ onion and lots of black pepper and I used celery salt (because I could)
Let meat mixture cool and put in the fridge over night

-Bread: We used the food processor to make it, yup that’s right gotta love having a food processor. How did I survive without one… Anyways we did the yeast, water and dash of sugar in a measuring cup. Margarine, salt, sugar in food processor, added yeast, added flour and hit the dough button (gift from God!). Covered, punched, covered and put in fridge over night. We made 2 batches

-Morning: turn off cabbage, let cool down, add meat mixture to cabbage + let them get to know each other, stir very well. Dough out of the fridge, oven preheating. We aren’t fans of rolling out dough so we just grabbed 6 chunks out of a batch, hand flattened, filled and baked for 16mins. Let the house smell good and taste one once it cools down.

- With using one head of cabbage we made 4 batches of dough and have 2 medium containers of meat + cabbage mixture in the fridge. Needless to say we will be making more dough tomorrow, maybe another 2 or 3 batches.. Ooh yah!


Works best to bake, cool completely and freeze in airtight container.