This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!—Ellen Batt, Hoisington, Kansas
- 10 to 11 cups all-purpose flour, divided
- 1 package (1/4-ounce) active dry yeast
- 1/2 cup sugar
- 2 teaspoons salt
- 2-1/2 cups water
- 1 cup milk
- 1/2 cup butter, cubed
- 2 eggs
- 2 pounds ground beef
- 1 large onion, chopped
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 2 pounds shredded cabbage, cooked and drained
- For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside.
- In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough.
- Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled.
- Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15-in. x 10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets.
- Bake at 375° for 30 minutes or until brown. Yield: 24 servings.
Originally published as Bierocks in Country Ground Beef 1993, p60
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