The winner of last week's giveaway for the dishes is: AngieB!!! Send me your info and I will ship them right out. To enter, just leave a comment on this post and if you are not already a follower, sign up to follow. The winner will be announced next Saturday and a new giveaway will be posted at that time.
Bierocks (BEER-ocks) are buns which are filled and baked with a meat and cabbage filling. All over the world there are different versions of meat wrapped in pastries which were usually made for workers to take in their lunch pales. These originated in Russia. The filling is made by sauteing onions in a bit of oil until translucent. Then ground beef is added and cooked until brown. Then a head of thinly sliced cabbage is added and this is cooked until the cabbage wilts. This mixture is seasoned with salt and pepper and garlic powder. Then 3 T. of dijon mustard is stirred in and 3 cups of shredded cheddar is added. Stir this all together and let it cool.
The dough is made by pouring 1 1/2 cups of milk into the bowl of your mixer. Add 1/2 cup of sugar, 1 tsp. of salt, 1 heaping tsp. of instant rise yeast, 8 T. melted butter, 2 eggs and 6 cups of bread flour. Knead this until it pulls away from the side of the bowl. Place in an oiled bowl and turn it to coat. Cover with plastic wrap and allow to rise until double in bulk.
Oops...some of these pics are out of order. Here is the shredded cabbage.
Here it is when the cheddar is added.
Split the dough into 12 pieces.
Press each out into a circle and add a large glop of the filling in the middle of each piece of dough.
Pull the dough up and around the filling and pinch together. Then give it a little twist to seal and place seam side down on a parchment covered cookie sheet.
Let them rest for about 15 minutes and then place in a 350 degree oven. Bake for about 30 minutes until they are golden.
If you don't want them to join together, space them wider apart and use more cookie sheets. This is what they should look like when they come out of the oven.
Brush them with melted butter when they are still warm.
These can be eaten warm but are excellent at room temperature. They are great to take on picnics.
I've made these with sauerkraut rather than cabbage for a bit of a tangier flavor. You could leave the cabbage out altogether if you wish. You could also add all kinds of other sauteed vegetables and use cheese other than cheddar.
Even more stunning views from The Fellowship of The Farmy
14 minutes ago