Recipe of the Week

I thought it would be fun to share a recipe each week that I have tried and enjoyed. This week I tried making Bierocks. They turned out great even though it took some work to make them.

Bierocks

Ingredients

• 1 cup warm water


• 1 (.25 ounce) package active dry yeast


• 1/4 cup white sugar (I used honey)


• 2 tablespoons margarine, softened ( I used butter)


• 1 egg


• 1 teaspoon salt


• 3-1/2 cups all-purpose flour (I used 2 cups whole wheat flour and 1 1/4 cups unbleached flour)


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• 1/2 pound lean ground beef


• 1/2 cup chopped onion (since I am not eating onions right now, I seasoned with garlic powder)


• 3 cups shredded cabbage (I only used about 1 cup cabbage)


• 1/2 teaspoon salt


• 1/2 teaspoon black pepper


• 1 cup grated mozzarella cheese (I added this to the recipe myself)
  


• 2 tablespoons melted butter

1.   Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour. ( I refrigerated mine and it worked great)

2.   In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.)    ( I would wait to do this until after the dough has risen again) Coat a cookie sheet with non-stick spray.

3.   Punch down dough and divide into 10 pieces. Spread each piece of dough out on an un-floured surface (I floured mine because I had added less flour) and fill with approximately 2 tablespoons filling. (Add mozzarella cheese to each one)  Fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.

4.   Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.