Wednesday, October 26, 2011


       I first discovered these tasty German Beef cabbage pastries at the local grocery store in Abilene, Kansas in the Deli section. However, you can make them easily yourself for a great do-ahead entree or snack for large groups or for outdoor entertaining. A lot of families like to make them for Oktoberfest events in the United States since cabbage is less expensive and easy to find in the fall. This entree could become a favorite for your family too. They are great to have ready in the fridge or freezer for a quick meal.  They are can make a low cost meal if you prepare them yourself. They call called Bierocks in Kansas but are called other names elsewhere  They are usually popular in areas settled by the Volga Germans who that migrated from Russia. The Beirocks also similar to the pirogi  (Polish Cuisine) and pirog (Russian Cuisine).

     You can also add ingredients such as ketchup, cheese and BBQ sauce.
I have made some variations to this recipe for some of the pastries by leaving out the caraway seed: Chinese Style-added stir fry sauce, Pakistan Style-Added Shan Seekh Kabab BBQ mix, Mexican Style-used Mexican Sausage.  

Today I am using the light wheat bread recipe from the "Artisan Bread in Five Minutes a Day'. This cookbook uses recipes that you can store in the refrigerator until the day you want to bake. I wanted to make the Beirock s with whole wheat bread which is likely how the original Beirocks were made before white four was readily available. The light wheat bread is a versatile light wheat bread. The light bread did not work for this recipe It tasted good but was too sticky to roll out as need for this recipe. 

16 turnovers

1 package dry yeast
1 cup warm water (105F to 115F)
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
1 egg
3 to 3 1/2 cups all-purpose flour
Beef and Cabbage filling margarine or butter, softened

Dissolve yeast in warm water. Stir in sugar, oil, salt, egg, and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough soft but easy to handle. Turn onto well floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double about 1 hour. Prepare Beef and Cabbage Filling; cool.

Punch down dough. Roll into 16 inch square on well-floured cloth-covered board; cut into sixteen 4-inch squares. Place about 1/4 cup filling on center of each square. Bring corners up and together; pinch to seal. Place seam side down on greased cookie sheets. Shape into rounds. Let rise until double, about 1 hour. Heat oven to 375 degrees F. Bake until light brown, 20 to 25 minutes. Brush tips with margarine.

Beef and Cabbage Filling

1 pound ground beef
4 cups shredded cabbage
1 small onion, chopped
1/4 cups water
1 1/2 teaspoon salt
1/2 teaspoon caraway seed
1/8 teaspoon pepper

Cook and stir beef in 10 inch skillet until light brown; drain. Stir in cabbage, onion, water, salt, caraway seed and pepper. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, 10 to 15 minutes.

Tip: You can use frozen dough for one loaf found in the freezer section of most grocery stores in the United States and follow instructions for the raising and shaping.

Do ahead tip:These can be baked, wrapped and refrigerated no longer than 24 hours or frozen up to 2 weeks. Cover and heat refrigerated or frozen turnovers in 350 degrees F. oven until hot, 20 to 30 minutes.

Feb 2009

Bread Dough cost : 1.25
Ground Beef: 2.62
Cabbage: 2.01

Total cost excluding spices: $5.88

Cost per person for six: .98 USD

Update on Prices:

October 2011

Today the ground chuck is advertised for $ 2.59 pound and the frozen bread is costing around $1.99 for a package of three.  So it would cost around  $6.58 to make the bierocks.  Cost per person: $1.09

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