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Kraut Bierok (Cabbage Pockets)

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 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.

31 Comments

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Peggy Mudd on 4.17.2020

My German Russian grandmother made “Graut Beroks” every year on Christmas Eve. I carry on the tradition to this day. My grandma added bacon, too. She cut 4 slices into small pieces & sautéed the bacon & onion, then added precooked hamburger & cabbage.
It’s good to know the correct spelling-Kraut Bieroks. I use my grandma’s dough recipe; however, you can also use Pillsbury’s Hot Roll Mix. Thank you.

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Bryan on 10.5.2019

My grandmother made something similar, but with sour kraut. We call them Kraut Nancies. I make a bunch of them then freeze them. I have been making them my whole life. So 100+ years in my family.

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Ron on 10.3.2019

Charlene Loftis – it says it serves 24 – I assume that is one per serving.

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Charlene Loftis on 5.4.2017

Approximately how many pockets does this recipe make?. I am very familiar with yeast dough and how to work them, but I do not have a huge surface on which to work. If I know how many pockets this recipe makes I can divide the dough and work each section.

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Dwight Johnson on 4.29.2017

Can you at sometime in this resipe put Jalepno Cheese in it ?? I love it with that in them .

5 Reviews

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Fabi on 1.16.2017

Made an account just to leave a review. Time consuming, but worth every minute! Thanks so much for such a simple and delicious recipe. I had no idea what to do with my cabbage (since I don’t like it much), but your recipe was perfect! I’ll definitely be eating more cabbage in the future now. haha Thanks!

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Donna H on 11.8.2016

I have simplified this by using frozen dinner rolls that I let thaw out and then flatten. I also add a bit of cheese to my cabbage mixture to bind the insides a bit.

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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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