KRAUT BIEROCKS - GERMAN CABBAGE BURGERS
How to make Kraut Bierocks - German Cabbage Burgers
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 400º
- Add water to large bowl. Sprinkle yeast over top.Mix with whisk. Let set 5 minutes.
- In another bowl, measure out 6½ cups flour.
- Add sugar and salt and using whisk, mix up dry ingredients well.
- Using your fingers or a pastry cutter add butter to dry ingredients and mix well.
- Add dry ingredients into large wet ingredient bowl.
- Mix well with strong spoon.
- Switch to your hands and roll the forming dough around the bowl to pick up any leftover dry ingredients.
- Turn onto a floured surface and knead until the dough becomes a smooth ball.
- Lightly oil the inside of a clean bowl with a paper towel rubbed with canola or vegetable oil.
- Roll dough around in the bowl to coat lightly with oil.
- Cover the bowl and let sit in warm area to rise for one hour. (Dough should double in size)
- Remove to floured surface and roll out to two rectangles measuring 15 by 10 inches.
- Cut into six 5 x 5 inch squares.
- Chop cabbage, onion and garlic. Add olive oil to large skillet over medium-high heat. Saute cabbage, onion, garlic, salt and pepper in oil and cover, stirring frequently about 30 minutes. Cabbage should be soft and meat should be fully browned when done.
- Spoon about ½ cup of filling into center of each 5 x 5 square of dough.
- Take two of the opposite corners and draw them together and pinch.
- Take the remaining two corners of dough and pull together and pinch.
- Pinch all seams together tightly
- Flip bierock over and lightly sprayed or greased baking sheet (or use parchment paper.
- Let set on cookie sheet until they rise a bit (about 15 minutes)
- Bake in oven for 15 minutes
- Brush lightly with melted butter and serve!
- Brush with melted butter
KRAUT BIEROCKS
These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.
Provided by Kim Van Pelt
Categories World Cuisine Recipes European German
Time 1h45m
Yield 10
Number Of Ingredients 16
Steps:
- To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
- To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
- Preheat oven to 350 degrees F (175 degrees C).
- Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
- Bake in preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 55 g, Cholesterol 69.3 mg, Fat 34.3 g, Fiber 2.2 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1129.3 mg, Sugar 13.9 g
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