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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.

18 Comments

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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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lisa mccaul on 10.30.2015

I can wait to try these! I loved going to Sheboygan as a kid to see my Aunt and Uncle. My family was from Manitowoc. Thanks so much for sharing the recipe!!

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Kathie Hilgenberg on 10.30.2015

My entire family was from Sheboygan Wisconsin, German/Russian
I make Fleisbrok all the time. To make it easier for the dough I use
Pillsbury Hot Roll Mix (always 2 boxes) and 2 pounds of hamburger,
onion, cabbage, salt and lots of pepper. Drain all the liquid.
Right before they go into the oven I brush on melted butter and
10 to 12 minutes they come out golden brown. This always makes
enough to put in the freezer, if they last that long.

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Janice Ell on 8.9.2015

I made half a recipe and it was delicious. Has anyone tried freezing the filled pockets and thawing before cooking? I’d like to take these pockets to a family reunion and prefer to have them assembled for cooking later.

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tina Atkins on 8.6.2015

My grandmother lived in Sheboygan too. She taught me how to make these Fliesch bierock when I was little. I love them. She cooked the meat first and drained most of liquid off meat, then added the cabbage. Covered with lid and cooked real low so the cabbage is steamed. Stir often. They are always moist and by cooking it this way the cabbage isn’t mushy it hooded together nicely. When I’ m making double batches I use Pilsbury hot roll mix and roll it out thin. She would have a cow if we put ketchup on them.she brushed the tops with melted butter and breadcrumbs. They don’t need a thing they are so yummy!!!
JoAnne: have you ever had the brats from Mesfeldts market? Check out their website, they make the World Champion Bratwurtz.

3 Reviews

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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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