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Kraut Bierok (Cabbage Pockets)

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 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.

22 Comments

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Cindy Marie on 7.30.2016

We are German/Russians that migrated to Montana (to work the sugar beet farms–lots of kids!). Does anyone use sauerkraut instead of cabbage? We use mostly sauerkraut with a little cabbage for filler and to cut the kraut taste. This is what I was raised on and still make them this way. Love them!

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JoAnne Hayon on 4.28.2016

Tina-I have lived in Sheboygan my whole live. I do not eat bratwurst for personal reasons but my family eats Meisfeld brats and Johnsonville brats. Rarely does my husband grill Old Wisconsin brats.

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Sharon Fischer on 12.19.2015

I have been making these for years…I learned to cook hamburg and onions together, and cabbage and celery together..Mix and use frozen bread loafs cut in quarter..roll out, add mixture, let rise and bake.

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Verona Barrows on 11.16.2015

Did I do something wrong? This is a VERY wet dough. 3 1/2 c warm water to 8 cups of flour? And then at end, roll out to 1/16″. Anyway, after I made the yeast manageable with more flour, it was very good.

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Robyn Button on 10.31.2015

Mother learned this recipe in the 1940’s from a home nurse who visited families in rural Nebraska and not only saw to the needs of the kids but also gave tips on how to stretch the food budget. We are also a German/Russian family but as far as I know, no Sheboygan connection. This has been a favorite recipe of the family and up to now, we’ve never found others who grew up with bieroks. Our recipe is simple: Sausage (hot or mild depending on what is liked) cooked then a couple of heads of cabbage quartered and placed with the sausage, a little water and covered. We like to let the cabbage get a little “burned” in spots as the caramelization adds to the taste. After the mix is cooled, stuff into fresh bread dough which has been rolled out. These freeze great and are handy when you need something quick for dinner or for a get-to-gether. We eat them for breakfast quite a bit. I like mine with a little vinegar (some in our family use either black or malt vinegars) and one brother uses Ketchup. With time short these days, the recipe has been modified to include frozen bread dough, or even butter biscuits like the Pillsbury Grands rolled out and instead of whole heads of cabbage a mixture of shredded cabbage/carrots/broccoli stems sometimes is used. I still like the original recipe and try to use that as time permits and I try to make enough to ensure others in the family get a ‘care plate’ of the bieroks. It’s nice to see that others have happy memories of this wonderful, tasty yet simple dish.

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Sharon Fischer on 12.19.2015

Have been making these for years, Hamburg and onion & cabbage and celery cooked together, mix all together, use frozen bread loafs, cut into 4th’s, add mixture, let rise and bake ♥

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Deedo on 6.11.2015

So happy to see this recipe printed! Over 40 years ago my dear German-Russian friend Elfrieda taught me how to make this oldtime “peasant dish” as she called it, due to the fact that it had very little meat and was very filling. I incorporated it into our family favorites which we still make on special occasions as a family project. It is very time consuming and worth every minute of the work. We always have to make several dozen of these because they are so good left over and heated in the microwave that everyone in the family has to take some home with them.
I have had RUNZA’s and don’t feel they are quite the same but a good substitute. I also make with Rhodes dough and preshredded cabbage at times, but of course the purist version is still the very best.I have such fond memories of my dearest friend, who is no longer with us, her hours of hands on teaching me to make her precious recipe and entrusting the original to me. It was certainly her legacy that lives on in our family.

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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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