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Bierocks (Cabbage and Beef Pockets)

on August 16, 2010 · 9 Comments

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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.

Print Recipe: Click on the green “print friendly” icon at the bottom of this post, and check “remove images” for a printable version.

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.

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Comments

  1. Rhonda September 3, 2010 at 11:00 pm

    I think I’m using this filling in some egg roll wrappers tomorrow! With beef I can serve soy sauce or teriyaki, and if I substituted pork or chicken, sweet and sour or hot mustard sauce. Thank you for inspiring me, Kelly 😉

    Reply
    • Kelly September 4, 2010 at 10:59 am

      Oh, that sounds great, let me know how it turns out!

      Reply
  2. Tarrah Dame November 10, 2010 at 8:38 pm

    Yum! I love bierocks! I just made a bierock casserole myself…awesome German flavors 🙂
    http://damegoodeats.blogspot.com/2010/11/bierock-casserole.html

    Reply
  3. Brandi March 1, 2011 at 6:42 pm

    I am definitely going to try this. Loved Rhondas idea of putting it in egg roll wrappers.

    Reply
  4. Tami January 30, 2012 at 10:39 am

    For a quick and easy version use ready to bake biscuits and kraut

    Reply
  5. Elwood Jones May 7, 2013 at 12:28 am

    The Best!

    Reply
  6. Renee January 22, 2014 at 4:32 pm

    There is NO green “print friendly” icon at the bottom of the post – can you help?
    Thank you!

    Reply
  7. Johnny Garcia March 1, 2015 at 1:32 pm

    Awesome recipe! I’ve made it a couple of times and tweeked it a bit. I roll pillsbury butter biscuits a little bit bigger to accommodate the filling, and I put a strip of kielbasa with a strip of jalapeño ! Freaking killer! Thank you for the share and inspiration to make these once intimidating morsels.

    Reply
    • Kelly March 1, 2015 at 5:20 pm

      Johnny, I absolutely love that idea!! I might be making it this week with kielbasa and jalapeno too! I am really glad that you liked it!

      Reply

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