KRAUT BIEROCKS - GERMAN CABBAGE BURGERS

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