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Berook Recipe

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This recipe for Berook, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison Hansen
Added: Wednesday, October 18, 2006


1 bag frozen roll dough (36)
1 1/2 lb. ground beef
2 onions, chopped
1 medium sized head cabbage, cut fine
salt and pepper to taste
1 clove garlic, minced
dried herb blend (I add this, but it is not called for in the original recipe)

Thaw frozen roll dough. Brown the hamburger, add cabbage, onions, garlic, and salt and pepper to taste. Drain fat from hamburger before adding cabbage and onions. Cook until onion and cabbage are softened and meat is completely cooked. Allow filling to cool a little before putting it in dough.

Stretch each piece of dough out to about 4 inch diameter or until thin. Add 1 Tbs. (or a bit more) of meat and cabbage mixture to each round and pinch up edges of dough to form bun. Put pinched side down on greased baking sheet (or parchment covered baking sheet). Bake at 375 until brown. In my oven this is 18 minutes. Serve warm.

Any recipe you like can be used for the dough. I took the easy way and bought frozen dough. The following can be made in the food proceessor:

2 pkgs. active dry yeast
1/3 cup very warm water
1/2 cup butter or margarine
1 cup milk
4 1/4 to 4 3/4 cups flour
1/3 cup sugar
2 tsp. salt
3 eggs

Add yeast to warm water in small bowl. Stir and set aside. Cut butter into small pieces, warm with milk in small saucepan over low heat. With plastic blade in place, measure 2 3/4 cups flour into processor bowl. Add sugar, salt, eggs, dissolved yeast, and warm milk and butter mixture. Butter need not be completely melted. Mix by turning processor "on-off" a few times. Then let run about 1 minute. Turn mixture out into large bowl. Stir remaining flour in by hand, using a wooden spoon. The amount of flour needed will vary with size of eggs. The dough should be soft and sticky. Cover and refrigerate. The dough will be easier to handle after chilling. Roll out 1/3 of dough at a time on floured surface. Roll to 1/4 inch thickness and cut in 4 inch squares. After adding filling, bring up corners of dough and pinch together.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
An old German recipe, good to make ahead and have on hand in freezer. I recieved this recipe from Bob and Carol Hamilton.




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