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Bierocks (Cabbage Burgers) Recipe

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This recipe for Bierocks (Cabbage Burgers), by , is from St.Marks Church of Grace, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie McLain


2 (1/4 oz.) Packages Quick-rising Active Dry Yeast
3 c. Milk
½ lb. (2 sticks) Unsalted Butter
¾ c. Sugar
1 tsp. Salt
4 Eggs, beaten
6 to 8 c. All-purpose Flour
2 lbs. Ground Beef
1 Medium Head of Green Cabbage, cored and chopped fine
2 Medium Yellow Onions, chopped fine

In a small bowl, sprinkle yeast over ¼ cup lukewarm water. Set aside at room temperature for 5 minutes to proof to a foamy consistency.
Scald the milk in a saucepan, add the butter, cook over low heat until the butter melts, and pour into a large bowl. Set aside for 15 minutes, or until lukewarm. Blend in the sugar, salt, and eggs. Stir in the yeast mixture. Beat in the flour, 1 cup at a time, until you have soft dough. Turn out the dough onto a lightly floured board and knead it until it is smooth and elastic, 5 to 10 minutes. Return the dough to the bowl and let dough rise, covered with a tea towel, at room temperature for 30 minutes. Punch down the dough and let it rise again, covered for 20 minutes more.
While the dough rises the second time, make a filling by browning the ground beef in a skillet over medium heat. Drain the fat; add the cabbage and onion, and sauté until the cabbage has wilted, about 5 minutes. Remove from the heat and set aside.
Turn out the dough onto a lightly oiled surface. Divide the dough into 4 equal portions, and then divide the portions into 6 pieces each. Take each piece of dough in one hand, make a fist, and squeeze the dough upward between your palm and clenched fingers. Twist off the dough ball with your other hand, and set the ball on the oiled surface. Repeat the process until all of the dough is used.
Preheat the oven to 350 degrees and lightly oil 2 baking sheets. Using your palm, flatten each ball into a circle about 6 inches round and about 1 inch thick. Place a scant ½ cup of filling in the center of each round and fold the edges up to meet in the center. Pinch the edges together. Put the filled Bierocks seam side down on the baking sheets and let rise, uncovered, for 15 minutes. Bake the Bierocks until they are golden brown, 15 to 18 minutes. These may be served hot or cold. They also freeze well.




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