Apr 012013
 

Subscribe to only my BEST recipes

Beirocks—a tasty bun stuffed with beef and cabbage

100_1698

Beirocks- a German beef and cabbage roll

 

 

 

 

 

 

 

 

 

 

 

 

I have never liked sandwiches.  I don’t like to eat them (but I will) and I don’t like to make them (but I will).

But be that as it is, sandwiches are quite convenient for lunches.  It is sort of hard to put a casserole into a baggie and pack it for lunch.

So I’m thinking that this is why I decided to try this recipe from my Betty Crocker’s International Cookbook.

100_1681

 

 

 

 

 

 

 

 

They are a German sort of pastry and are a favorite at my house.  Don’t let the cabbage scare you—it is delicious in this setting!

I use the same bread machine recipe as I use in the dough doggies.

Here are the ingredients that you will need:

 

100_1585

 

 

 

 

 

 

 

Note:  After you start the bread machine, start on the “stuffing” which is listed below.

This recipe uses  my “Fab-Fave White Bread” dough for bread machines.  Here it is:

1 c. milk, warmed a little or at room temperature

1 egg

¼ c. sugar

1 t. salt

1 T. yeast

Place these ingredients in the bread pan and swirl together until the yeast is dissolved.

100_1579

100_1580

 

Then, add:

3 c. flour

¼ c. shortening (again, I like Butter Flavor Crisco, for the flavor and color)

100_1581

100_1583

Run the dough cycle of your machine, checking it to make sure that the dough is not too sticky (add a tablespoon of flour if it is.)

100_1584
Dough here is a bit too sticky– add a tablespoon of flour

Don’t just start the cycle and not check the process—monitor the dough.  I often “help” it along in the beginning, pushing the flour with a rubber spatula to get it started.  Maybe I do this because I have literally worn out about 3 machines.  (My best advice:  start with less flour to begin with, adding more as needed)

Once the dough cycle is completed, drop the dough out on the counter, cover it and allow it to rest for 10 minutes.

After you start the bread machine, start on the “stuffing”

1 lb. ground beef

4 cups shredded cabbage

1 small onion, chopped

¼ cup water

1 ½ t. salt

1/8 t. pepper

Brown the hamburger with the onion.

100_1593

 

 

 

 

 

 

 

100_1594

 

 

 

 

 

 

 

100_1595

 

 

 

 

 

 

 

Stir in cabbage, water, salt and pepper.

Heat till boiling.

Reduce heat and simmer until cabbage is tender, about 10 minutes.

100_1619

 

 

 

 

 

 

 

Drain very well and cool.

To assemble:

Roll out the bread dough, about 12 x18 inches rectangle (approximately)

100_1624 100_1625

 

 

 

 

 

 

 

100_1626

 

 

 

 

 

 

 

 

Using a pizza cutter, cut the square into 12 squares.

100_1628

 

 

 

 

 

 

 

 

Top each square with about ¼ cup of the beef mixture until each has about the same amount of topping.

Pinch corners of each square together.  Then pull remaining edges together.

100_1632

100_1634

 

 

 

 

 

 

 

Cup each ball in your hand and compress, making sure that the dough is sealed.

100_1635 100_1636

 

 

 

 

 

 

 

Place seam side down onto a greased shiny cookie sheet, making sure they are evenly spaced.

100_1638

 

 

 

 

 

 

 

 

Cover and allow to rise for about 1 hour.

Heat oven to 375 degrees.

Bake until light brown, about 20 – 25 minutes.

100_1678 100_1675

 

 

 

 

 

 

 

 

While hot, brush with margarine or butter.  Serve with condiments—David likes a horseradish/mayo combo.  Can be served hot or cold.

100_1698

Yumm.  Very yummm

 

 

 

 

 

 

 

 

 

 

Beirocks—a tasty bun stuffed with beef and cabbage

Beirocks—a tasty bun stuffed with beef and cabbage

Ingredients

  • 1 c. milk, warmed a little or at room temperature
  • 1 egg
  • ¼ c. sugar
  • 1 t. salt
  • 1 T. yeast
  • 3 c. flour
  • ¼ c. shortening (again, I like Butter Flavor Crisco, for the flavor and color)
  • Stuffing:
  • 1 lb. ground beef
  • 4 cups shredded cabbage
  • 1 small onion, chopped
  • ¼ cup water
  • 1 ½ t. salt
  • 1/8 t. pepper

Instructions

  1. For detailed and pictured directions, go to: [http://www.onlymybestrecipes.com/beirocks-a-tasty-bun-stuffed-with-beef-and-cabbage/]
  2. Start with: My “Fab-Fave White Bread” dough for bread machines. Once your bread machine has started, make the “stuffing” recipe.
  3. Place all ingredients except flour and Crisco into the bread pan and swirl together until the yeast is dissolved.
  4. Then, add the flour and shortening.
  5. Run the dough cycle of your machine, checking it to make sure that the dough is not too sticky (add a tablespoon of flour if it is.) Don’t just start the cycle and not check the process—monitor the dough. I often “help” it along in the beginning, pushing the flour with a rubber spatula to get it started. (My best advice: start with less flour to begin with, adding more as needed)
  6. Once the dough cycle is completed, drop the dough out on the counter, cover it and allow it to rest for 10 minutes.
  7. Brown the hamburger with the onion.
  8. Stir in cabbage, water, salt and pepper.
  9. Heat till boiling.
  10. Reduce heat and simmer until cabbage is tender, about 10 minutes.
  11. Drain very well and cool.
  12. To assemble:
  13. Roll out the bread dough, about 12 x18 inches rectangle (approximately)
  14. Using a pizza cutter, cut the square into 12 squares.
  15. Top each square with about ¼ cup of the beef mixture until each has about the same amount of topping.
  16. Pinch corners of each square together. Then pull remaining edges together.
  17. Cup each ball in your hand and compress, making sure that the dough is sealed.
  18. Place seam side down onto a greased shiny cookie sheet, making sure they are evenly spaced.
  19. Cover and allow to rise for about 1 hour.
  20. Heat oven to 375 degrees.
  21. Bake until light brown, about 20 – 25 minutes.
  22. While hot, brush with margarine or butter. Serve with condiments—David likes a horseradish/mayo combo. Can be served hot or cold.
http://www.onlymybestrecipes.com/beirocks-a-tasty-bun-stuffed-with-beef-and-cabbage/

 

.

 Posted by at 6:48 am

  3 Responses to “Beirocks—a tasty bun stuffed with beef and cabbage”

  1. I adore filled things! And those look great.

  2. OMG, I make these too!!!!!ggggggggggg

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)

Follow

Get every new post delivered to your Inbox

Join other followers