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Kraut Bierok (Cabbage Pockets)

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A German recipe. I actually love these so much, I’ve been known to eat them for breakfast. And if you’ve got cabbage haters in the family, just substitute rice!

Ingredients

  • 2 packages (7g Packet) Yeast
  • ½ cups Sugar
  • 1-½ Tablespoon Salt
  • 3-½ cups Warm Water
  • ½ cups Oil
  • 1 Tablespoon Vinegar
  • 8 cups Flour
  • 2 cloves Garlic, Minced
  • 1 whole Onion, Chopped
  • 1 pound Ground Beef
  • 1 whole Cabbage, Shredded
  • Salt And Pepper, to taste

Preparation

Mix the yeast, sugar, sat, warm water, oil, vinegar, and flour together. Let rise 1 hour. Punch down. Let rise 45 minutes. Roll out to about 1/16″ thick.

Saute garlic and onions; add ground beef and fry until browned. Add cabbage and fry until tender (tastes better if cabbage is browned well). Salt and pepper to taste.

Cut the dough into 5×5″ squares and put a generous portion of the beef mixture on the middle of each square. Gather all 4 corners together and pinch shut each diagonal seam toward the center. Turn upside down on a baking sheet.

Bake for 20 minutes at 400 degrees. Brush with butter when they come out of the oven.

8 Comments

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Mickey McDaniel on 1.21.2015

These are actually a Russian recipe, and we have restaurants throughout Nebraska and Kansas and Iowa called “Runza” that specializes in these tasty sandwiches. There are so many variations, and I make them at home too, but none better than the real thing :)

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Mary Holden on 1.17.2015

I have made these for years. First started with the recipe shown, then switched to drained sauerkraut and added Worcestershire sauce for more flavor. We usually make 4 dozen to carry during hunting season so I decided to use Rhodes frozen Texas size rolls. They work great., just let them thaw and roll them out. Much faster and my family loves them.

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Sharon on 1.15.2015

Our family makes these too and we’ve always used sauerkraut. Make sure to drain the juice otherwise there’s too much moisture. Delicious!

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Max on 1.14.2015

MY Grandmother made these when I was young, but she used strained Sour Kraut not cabbage. The tangy bite added to the ground beef is the awesome taste I remember. Plain old cabbage seems blagh by comparison… If you want to zest it up try the Sour Kraut!

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Linn on 1.11.2015

Does frozen bread dough work as well as making it from scratch? Does anyone have problems with the seams when you are baking them?

Thanks!

One Review

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KellyLaLaLoo on 8.22.2010

I made these for lunch today and they were really good! I halved the recipe and I had quite a bit of dough left over so I made some rolls with it. I also added a little bit of swiss cheese in with the filling…yum!

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