Description
A Midwestern comfort food dish of German heritage. These delicious meat and cabbage-stuffed rolls are loved by all. Prep time reflects time spent making the dough from scratch. If using store-bought dough, it takes less time.
Ingredients
- FOR THE FILLING:
- 2 pounds Ground Beef
- 3 cups Chopped Onion
- 4 cloves Garlic (large), Diced
- 10 cups Thinly Sliced Cabbage (about 1 Pound)
- 3 Tablespoons Extra Virgin Olive Oil
- Salt And White Pepper
- FOR THE DOUGH:
- 3 cups Bread Flour
- 1 Egg
- 1 teaspoon Salt
- ¼ cups Canola Oil
- ¼ cups Sugar
- 2 teaspoons Bread Machine Yeast
- 1 cup Water
- Melted Butter, For Brushing On Bierocks
Preparation
Start with the filling so it has time to cool while making the dough.
In a large skillet at about 250°F, brown ground beef, adding some of the salt and pepper. Add onion, garlic and cabbage. Stir to distribute and cook down the cabbage. Add salt and pepper to taste.
Turn off the heat. Drizzle in olive oil and stir in. Transfer cooked filling to a large flat-bottomed bowl to cool.
Add all of the ingredients for the dough into the bowl of a bread machine. Use the dough cycle to prepare and proof the dough.
When the dough is ready, preheat oven to 350°F.
Cut a section of dough at a time, spread with a rolling pin to about a 6-inch circle. Add about 4 tablespoons of the cooled meat and cabbage mixture in the middle of the dough circle, then fold the sides in to cover the filling and pinch the seams to seal.
Place the assembled bierocks in a prepared baking dish. Brush with melted butter now or after they come out of the oven. Bake for 30 minutes or until golden brown.
Cool slightly before serving.
