Bierocks (Cabbage and Beef Pockets)

I found this recipe when I was looking for a way to use up the cabbage from my CSA.  Checkout all the ideas for using cabbage my Facebook fans posted!

This is pretty good.  I made about 16 and froze what we didn’t eat.  Since we have a grain mill, I modified the wheat to make it a little healthier.  I used soft wheat berries and milled them on the “pastry” setting.

When making these, be sure to leave around 2 hours for the two rises of the dough. You could also use crescent rolls or another pre-made bread dough to speed up the recipe.

Bierocks

Dough
2 cups warm water
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/4 cup margarine, softened
1 egg
2 teaspoons salt
7 cups all-purpose flour (or half white, half wheat)

Filling
1 pound lean ground beef
1 cup chopped onion
1 carrot, diced
6 cups shredded cabbage
1 teaspoon salt
1 teaspoon black pepper
1/4 cup melted butter

Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.

In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool.

Preheat oven to 350 degrees F.

Punch down dough and divide into 16-20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.

Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.