These Kraut Bierocks are a fond memory of my childhood.
Bierocks are meat-filled pocket pastries originating in Eastern Europe, possibly in Germany or Russia, as the dish is very common among theVolga German community in the United States and Argentina. They were brought to the United States in the 1880s by German Russian Mennonite immigrants.(Wikepedia)
This recipe was handed down from my Grandpa to my aunts, to my cousins and myself. It was frequently made in our family, and my mom still to this day participates in a Germans from Russia group who makes these as a fundraising event by the hundreds.
There is the full-blown homemade version of the dough and the filling, which I will post in Part 2. I simply couldn’t fit it all in one post. This version will focus on an easy shortcut recipe.
This version in Part 1 can be made quickly and easily by anyone, instead of the homemade dough pockets we’ll make in Part 2. But here’s a little sampling teaser to show you some of Part 2…
Both use the same Bierock filling I will show you how to make in Part 1.
To make the filling, you will need to have an entire head of plain ol’ green cabbage.
Using a large knife, slice it in half.
Make a V cut and remove the core end.
Chop your cabbage up by making thin slices across your cabbage, then rotating your cabbage 90º and slice across it the other way. This should give you nice small pieces of chopped cabbage.
This will seem like a lot of cabbage, but trust me, it will cook down in your pan.
Chop up one medium size onion.
Pour a little olive oil into a large size fry pan. Take one pound of ground beef and put it in the hot pan.
Add your onions and stir continuously, until meat browns and breaks up.
Add your cabbage to the meat/onion mixture. Also, chop up 2-3 cloves of garlic and add it in.
Season with a teaspoon of salt and 1/2 teaspoon of pepper. Put the lid on and cook on medium-low for about 30 minutes until cabbage is soft, and has begun to cook in nicely with the onions and beef. Stir every few minutes so the bottom doesn’t burn up.
While that’s cooking, let’s prepare the dough…are you ready for the fancy dough? Remember…this is the easy version….
Push the triangles down into a sprayed muffin tin until they form into the bottom of the mold.
Leave the little triangle tips out of the muffin tin. We have plans for those tips.
When your filling finishes cooking, take a slotted spoon and spoon the filling into the muffin cup dough pockets, making sure to fill to the top of the tray.
Take the corners of your crescent dough triangles, and fold them over top of your filling.
Fold all 3 corners together and pinch a bit to make them adhere to each other.
Let these sit for a few minutes, then pop them out on plates or a serving tray.
Enoy them piping hot. Here have a bite…
Stay tuned tomorrow for the authentic German recipe for the Bierock dough pockets. See Mr. Wonderful, the master dough roller help me make these small pillows filled with yummy goodness.
Cooking with Love,
- 1 Tablespoon Olive Oil
- 1 pound Ground Round Or Hamburger Meat
- 1 head Cabbage
- 1 whole Large Onion
- 3 cloves Garlic
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 1 package Refrigerated Can Crescent Roll Dough
- Chop cabbage, onion and garlic up into small pieces, mincing the garlic pretty finely. Pour olive oil in a large skillet. Brown hamburger in the olive oil, breaking it up finely. After about 5 minutes, add in the cabbage, onion and garlic. Brown over medium-low heat, stirring often for about 30 minutes or until cabbage softens well.
- Unfold and separate all triangles of crescent rolls. Spray 12 muffin tins with baking spray. Press the middle of one of the triangles down into the pan, molding it to the sides of the muffin tin cup. Leave the tops parts of triangle up over the flat surface of the tin.
- Spoon a heaping tablespoon or two of the meat mixture into the tins or until even with top of muffin tin. Fold the triangle flaps over the top of the filling, pinching together.
- Bake in a 350ºF oven for 20 to 25 minutes until dough is well-browned.
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