Tim's StoryBoth grandmothers used to make these and it seemed that they could never make enough of them. They are great fresh from the oven and on the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant! Enjoy.
cabbage, chopped into about 1/4 inch bites
salt and pepper to taste
4 1/3 c
all purpose flour
active dry yeast
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1FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
** This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
2Season with salt and pepper.
3In a separate pan, brown the hamburger and drain.
** Season with salt and pepper.
4Mix the cabbage/onion with the hamburger thoroughly.
** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
5DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
6In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
7Add to flour mixture; add eggs.
8Beat at low speed for 1/2 minute, then three minutes at high speed.
9Stir in as much remaining flour as you can mix in with a spoon.
10Turn out onto a floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
11Shape into a ball, and place in a greased bowl; turn once.
Cover and let rise in a warm place till double (about 1 hour).
Punch down and cover; let rest 10 minutes.
12ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
13Cut into squares of 3 inches by 3 or 4 inches by 4.
14By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
15For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
16You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
** Water on your fingertips will facilitate them staying"glued" together.
17The end product should be a square with a seam running from each corner to the center where all four are joined.
18Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
19Let raise 30 minutes.
** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.
About this Recipe
Brenda Hernandez Brenda_Hernandez - Aug 24, 2012
if you dont feel like making the dough you can use hot roll mix too if you can find it
annie webster annieinthekitchen - Aug 29, 2012
Crescent roll dough works well with these! It can now be purchased in sheets which makes it a lot easier than it used to be..my family loves these served with sour cream for dipping.
Tracy Daddio tdaddio - Feb 24, 2013
I use the Bridgeford bread rolls, 2 are perfect for one bierock. My friends grandma taught me how to make these 30 yrs ago, and I had forgot about them and how easy and tasty they are
Donald Bellinger kitchendabbler63 - Apr 5, 2013
These sound interesting, but don't care for cooked cabbage, so will probably pass on these no offence intended, everyone has different tastescand likes, but I like the idea of a stuffed roll, so will think a while and devise my own stuffing. Have a great day. Don
Jody Voelker jmvoelker - May 25, 2013
FYI, just a little German/Austrian history. My grandmother who immigrated from Buchaevina Paltinossa, Austria in 1903, used to make these except she cooked the hamburger first, removing the hamburger and then cooking the cabbage and onion in the same frying pan. When combined, placed the mixture in the center of a dough square, folding over corner to corner and sealing the edges with a fork. The German/Austrian name for these is "Kraut Brocht". These are delicious by the way, served with potato Latkes.