Kraut Bierock - Recipe

KRAUT BIEROCK

FILLING:

1 1/2 lb. ground beef
3 tsp. salt
2 tsp. pepper
2 tsp. seasoned salt
1 1/2 tsp. garlic powder
4 to 4 1/2 c. sliced onions (4 large)
3 1/2 lb. sliced cabbage

DOUGH:

6 to 6 1/2 c. flour
2 tbsp. sugar
2 tsp. salt
1/3 c. butter
2 c. water
2 pkg. dry yeast

Bread dough: Dissolve yeast in warm water. Combine and sift dry ingredients. Work butter into flour mixture with fingers until evenly distributed. Pour yeast liquid into flour mixture and work until bowl is clean. Place dough on floured board and knead about 5 minutes. Place in oiled bowl and turn once. Cover and let rise in warm place about 1 hour, until double in bulk.

Filling: Combine first six ingredients in large pan and brown over high heat. Reduce heat to medium an add sliced cabbage. Cover and cook about 1/2 hour. Cool. Divide dough in two equal parts. Roll each part into rectangle, approximately 10 x 15 x 1/4 inch thick. Cut into six squares, 5 x 5 inches. Place filling in middle of each square and draw up corners and seal the seams by pinching together.

Place on oiled cookie sheet, seam side down, and let rise 15 minutes. Bake at 400 degrees about 15 minutes, until golden brown. Serve warm. Makes 12.

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recipe reviews
Kraut Bierock

· Dec 30 · #57238

Michele (California) says:

I have my own filling recipe, but needed a recipe for the bierock dough. This worked great! The juice does not seep thru when baking and the outside is nicely browned! This is a great dough for bierocks. My filling recipe is the same except that I have picky eaters - so I leave out a lot of the onions, reduce the pepper, and do not use the seasoned salt. I use real garlic instead of garlic powder (just personal preference). So my rating is a 4 because it does not include the filling.

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