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Kraut Bierok (Cabbage Pockets)

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 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.

12 Comments

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Becca on 6.18.2015

Are you supposed to drain the beef before you put in the cabbage?

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teresa on 5.5.2015

when I woes growing up in Poland, we did made something similar, filled with barley and something else? anybody have any recipe for different filling? Please share.

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JoAnne Hayon on 3.4.2015

This is actually a German-Russian dish. My grandparents were German-Russian and this was a ethnic dish that was often made. Come to Sheboygan, Wisconsin and you can purchase these at several local restaurants. Fliesch bierock or kraut bierock.

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lynn crabtree on 3.3.2015

my kids would eat the filing out of the skillet before i could make them.so id double the batch…..I used a bag of coleslaw so it would be easier ( and add carrots for extra veggie and flavor) after I cooked the hamburger with onion, I’d add the slaw and cook it down with some season salt and use the rhodes bread dough ….its still homemade… even if you take a few shortcuts… <3

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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 :)

2 Reviews

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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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