Kraut Bierock
(yields sixteen)
Filling:
2 lbs ground beef, browned, drained
6 cups coarsely chopped cabbage
1/3 cup finely chopped onion
½ cup water
2 tsp salt
½ tsp pepper
Brown ground beef, then drain fat off. In a large stock pot, add water and cook cabbage, onion, and seasoning. Cook for 10 minutes. Add in browned ground beef and mix all together. Let cool.
Dough:
2 packages yeast
½ cup sugar, divided
2 ½ cups warm 110 degree (F) water
6 cups flour
2 ½ tsp salt
½ cup vegetable oil
In separate bowl, add yeast, a teaspoon of sugar, and water. Let sit until it bubbles (3 mins.). In mixing bowl, add flour, remaining sugar, salt. Add in oil and yeast mixture. Mix or hand-knead until dough is smooth, 5 minutes.
Place dough in lightly oiled large bowl. Let rise 15 minutes or more.
After dough has risen, lightly flour working surface. Pinch off a ball of dough a little larger than a golf ball size. Roll out flat, making sure not to roll the center too thin. Place a ½-cup of filling on middle of dough. Bring sides up together and pinch dough to enclose filling. Turn over and place on parchment papered cookie sheet or grease pan. Continue rolling out dough balls and filling. Bake at 375 degrees for 10 minutes. Then check and switch pans, bake 5 more minutes or until browned. Remove from oven. Using a stick of butter, coat the tops. Let cool. These freeze great.
Bierocks are served with ketchup, mustard. Some families pour pancake syrup in them.