Tuesday, September 4, 2012

Bierocks Recipe - a cabbage gardener's friend

Here is the second cabbage recipe in less than a week.  I'm afraid if I don't use it, I'll lose it...


I used to make my own bread dough when I made bierocks until my daughter told me about using Rhodes bread dough.  Now it's a much easier process.  I like to make a lot at once for freezing, so my recipe is large.  It could be cut down if you needed to.

Bierocks the Easy Way

2 pkg Rhodes White Dinner Rolls (3 lb package, 36 rolls)  that's 72 rolls altogether
1 onion
1 head of cabbage (in off season I buy 2 10 oz pkg of angel shredded cabbage)
salt and pepper
olive oil
3 pounds ground beef (I like ground round)

Set the frozen dough out and let it thaw.  The dough should be very cold and almost thawed out when you are ready for it.  Setting out about an hour is about right.

Rolls at the perfect temperature

Shred onion and cabbage.  (I use the food processor).  In a large pan add olive oil, I go twice around the pan with the oil.  (about 2 Tablespoons).  Over medium heat, cook the cabbage and onions until cooked down to about half.  I usually let it cook for 15 to 20 minutes.  Add the ground beef to the cabbage, salt and pepper, and continue cooking until the beef is brown.  Drain if needed.

Cabbage before cooking

Cabbage cooked down

Beef and Cabbage Mixture

You will use two dough balls for each bierock.  Smash the rolls together and roll out on a floured surface.  Roll to about a 5 inch circle.  Put 1/4 cup of ground beef mixture in the middle and pinch the sides up and seal.

Beef on the dough

Edges of dough brought up and pinched

Beef sealed up in dough

Place on greased cookie sheet, seams down.  6 per sheet to allow for rising.  Cover with plastic wrap coated with cooking spray to keep it from sticking to the dough while rising.  Let bierocks rise until doubled in size.  Approximately 30 minutes to 1 hour.

Bierocks placed on the pan seams down

Cover with sprayed plastic wrap for rising

Showing the size difference

Bake at 350 degrees for about 15 minutes until golden brown.  Cool on a wire rack.

Makes 3 dozen bierocks.

I ran out of the hamburger mixture and had enough dough for 2 more, so I made a couple of pepperoni pizza snacks with sauce, cheese, and pepperoni.


I spent the whole afternoon in the kitchen.  I made a delicious sugar free pound cake from a recipe on Pine Creek Style by Nee Cee.  She has great pictures of the steps and she includes a great idea for cool whip.  It's definitely a keeper for my hubby.
Just add lemon pudding and blue berries to sugar free cake mix batter

You can get the recipe over at Pine Creek Style and she says it works with regular cake mix also.
I'm going to have to run tomorrow with all of this goodness in my kitchen,


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