Kraut Bierok Cabbage Pockets Recipes

EASY CABBAGE POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
• Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
• Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

EASY GERMAN BIEROCKS (RUNZA)

Steps:

• Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
• Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
• Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
• Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)

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.

BIEROCKS

Steps:

• For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.