Beirocks

Original 

       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.

Cost:
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

German Fried Potatoes

This is one of the best know dishes in Germany and for the rest of the world it is a classic. Every country seems to have it own twist to fired potatoes. These potatoes are rather simple but you can add variety by using butter or bacon fat. If you are able to go to a fest in Germany you will certainly find one or more booths serving this. Many times it is served with bratwurst and sometimes it is served with something more unusual such as Liverwurst.

7 to 8 medium-sized potatoes
2 tablespoons butter, lard or bacon fat

Wash and peel the potatoes. Cut into thin slice or cube. Sprinkle with salt. Heat the fat in a skillet that has a tight lid. When fat is hot add potatoes and cover. Steam slowly for 12-15 minutes shaking pan back and fourth several times while it is cooking. Remove the cover and let it cook to dry for around 10 minutes while turning with a spatula so the become brown on both sides.

Cabbage in Brown Sauce (Braunkohl in Dunkler Soose)

I have never had this in Germany at any restaurants but it is a nice change form sauerkraut and fried cabbages. It is rather easy to make and takes very little time and uses ingredients very typical in the American kitchen.


Cut the cabbage in quarters and salted in slated water until barley tender.
Cut in shreds or shop removing the tough portions. Using the cabbage liquid prepare the brown sauce.

Brown Sauce

3 tablespoons butter
1 onion minced
4 tablespoons four
2 cups vegetable sauce

Heat butter in a 2 quart saucepan and when hot and bubbling add the onion. Saute slowly, stirring until the onion turns a deep golden brown. Sprinkle four over the onion. Keep stirring until the four becomes golden brown. Add the 2 cubs of cabbage water and whisk until smooth. Season with salt and pepper, Add the cabbage and cover and simmer for 5 to 10 minutes.

Raw-Vegetable Marinade (Rohe-Salat-Marinade)

This marinade can be used with a variety of green salads or vegetables. Instead of oil add yogurt or sour cram raw vegetable salad such as carrots, and beets. This is a rather common marinade served in German. I had it served at Restaurants all over Germany in one form or another. It is very common for them the serve this with other vegetables such as green beans.

2-3 tablespoons white vinegar, wine vinegar or lemon juice
1/2 teaspoon salt or pinch of sugar to taste
1 tablespoons finely minced onion
one or more green herbs such as borage, chives, dill, tarragon or parsley to taste
2-3 tablespoons olive oil or vegetable oil or use 4 -6 tablespoons sour cream or yogurt.

Combine all the ingredients except the oil or yogurt and shake well in a bottle or mix in a small bowl. Pour over the vegetable. Add the oil or yogurt and toss into the salad, When doing a green tossed salad it is best to put the oil in before the marinade.

Chicken Schnitzel and Red Cabbage or Blue Kraut ( Rotkohl, oder Blaukraut)

Chicken Schnitzel is no the typical original schnitzel which is veal but this schnitzel is a very close contender to the original. The flavor with garlic, and Parmesan is great. It is a fairly easy recipe and it could be made during a weeknight.






When you cook the red cabbage right it is know as Blaukraut because of the deep purple color it takes on. This is because of the vinegar and fat you first use, If you skip the first step the cabbage will bleed and you will bet that fated red cabbage. Blue Kraut can be made a day ahead and taste best that way.

2 large eggs
1 clove garlic, minced
salt
ground pepper
1 cup bread crumbs
1/2 cup Parmesan cheese
4 (6 oz) chicken cutlet s, pounded to an en 1.4 inch thickness
4 tablespoons olive oil

Beat the eggs in a shallow bowl add the crumbs and cheese.

Dip each cutlet into the egg mixture then dredge in the breadcrumbs mixture, patting to help stick.

Heat the oil in a large non-stick pan.

Cook 2 cutlet s at a time until golden brown and cooked through , about 3 minutes per side.

Transfer the cutlets to a oven proof platter and keep warm in the oven.



Red or Blue Kraut

1 2 to 3 pound head red cabbage
2 to 3 tablespoon butter, lard or mince bacon
1 tablespoon sugar
1 large apple , peeled, cored and chopped
1 onion, minced
4 tablespoons white or wine vinegar
slat
1 to 2 cups water or stock, as needed

Remove any ragged or spotted leaves from cabbage, Cut int quarters , was and drain, shred the cabbage, Discard the core and ribs. Heat fat in a dutch oven. If you use bacon let it melt but do not brown. Add sugar and saute slowly until golden brown. Add apple and oil , cover and braise over very low heat for 3 to 40 minutes, Add the cabbage and toss . Pour the vinegar over the kraut and stir to mix through, Cover pot and braise slowly for about 10 minutes. or until cabbage has turned blue. Sprinkle with salt and 1 cup water cover and simmer for 12 1j2/2 to 2 hours or until cabbage is tender. Add more liquid as needed. season with salt am melt in jelly. You can thicken the sauce by adding butter-flour dumplings to the sauce.

Jager Schnitzel

Jager Schnitzel
Originally uploaded by Lakenvelder.

RECIPE

Roast Chicken with Curry-Rice Stuffing (Brathuhnchen mit Curryreis gerfullt)

IMG_0426Roast Chciken with Curry-Rice Stuffing (Brathuhnchen mit Curryreis gerfullt)
Originally uploaded by Lakenvelder.

5 pound roasting chicken
1/4 lemon
1 recipe Curry Rice
butter
salt
1 cup chicken stock
2 to 3 tablspoons sweet cream

Wash chicken well, pat dry and rub inside with a cut lemon. Make the rice until almost done. Stuff the chciken with the rice. Rub the chicken with butter and truss chicken. Sprinkle with a little salt. Pour 1 cup broth into pan. Place on roasting rack in roasting pan. Roast in 350 F oven for about 1 1/2 hours or until cooked. Remove from pan onto platter and bring juices to baiol and stir in 2 to 3 tablspoons cream. Heat for a minute or two but do not boil.

Curry Rice

1 tablespoon butter
2 tablespoons minced onion
1 cup converted rice
1 teaspoon curry powder
2 to 3 cups hot chicken broth, well seasoned

Melt butter in a 1 quart saucepan that has a cover. Saute onion into the butter until it softens and turns pale yellpw. Add rice and curry powder. Toss togetther and saute slowly for about 5 minutes. Add 2 cups hot chicken broth, bring to boil, cover and turn off heat and let set for 20 to 25 minutes or until tender. Do not over cook. The stock should be absorbed by the time the rice is done.

Sauerbraten

Sauerbraten

Sauerbraten
Originally uploaded by Lakenvelder.

Marinated Pot Roast (Sauerbraten)

Marinated Pot Roast (Sauerbraten)
Originally uploaded by Lakenvelder.

This is the picture of the roast getting pickled. The recipe originated in medieval days when pickling was a basic method of meat preseravation and ginger was an exotic spice imported at great expense from asia.



Picture with Kartoffelklossen

Recipe

Weckmann

St. Martin's Day "Weckmann"

This is a popular treat for ST. Matin's Day (November 11th). The Weckmann is a sweet bread roll shaped like a gingerman with a white clay pipe. This is a fun event for children. You usually walk through a town and then meet where they have a huge bombfire and give out the Weckmann to the children. This is the recipe for the sweet roll


Ingredients
1 cup milk
1/3 cup sweet butter
3 tablespoon (1/6 cup) shortening
1 cup sugar
3 tablespoons real vanilla extract
1 grated lemon peel
1 bag rapid yeast (1/4 ounce)
3 tablespoon warm water
4 whole eggs
6 2/3 cups flour
1 egg beaten with 2 tablespoons water for glazing

Makes 10 Weckmänner

Directions

1) Mix yeast with warm water and 1 tablespoon of sugar

2) Combine milk, butter, shortening, and sugar, in a saucepan and heat gently then set aside to cool

3) Place flour in a large bowl, make a well in the middle of the flour and pour yeast mixture into the well, cover and let rise for 20 minutes

4) Add milk mixture to flour and mix all the ingredients together. Knead into a ball, dust with flour and let rise for 45 minutes

5) Roll dough and divide into 10 pieces to form into gingerbread men shaped Weckmänner. Place the Weckmänner on a large baking sheet covered with baking or wax paper, making sure to leave enough room between each shape. Let rise for a further 20-45 minutes.

6) Brush with egg and water mixture, decorate with raisins and dried cranberries for the eyes and buttons*

7) Bake at 325-350 Fahrenheit for 10-15 minutes

*A traditional Weckmann in Germany would have a clay pipe in his mouth.

Gypsy Schnitzel

I first discovered this dish at the Stern in Baumholder, Germany. They do not have it on their menu but have it as an occasional special. It was so good that every time they oftered it as a special it was what I ordered. You can use any type of meat pounded thin for this recipe.



6 Veal scallops
Salt and pepper
1 Egg -- lightly beaten
1 c Bread crumbs
2 tablespoon oil
2 tablespoon Butter
2 1/2 medium Onions -- chopped
2 Green peppers -- thinly diced
2 Sweet red peppers -- thinly Sliced
1 cup Hot water
1 Cube beef bouillon
6 oz Fresh mushrooms -- sliced
1/4 cup Whipping cream
1 tablespoon Flour


Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs. Heat oil and butter together over medium heat. Saute veal until golden (about 15 minutes). Remove to another pan and keep warm. Add onions to the skillet used for cooking veal. Saute until limp but not brown. Add green and red pepper, water, bouillon cube and mushrooms until just tender. Combine cream and flour; then stir into vegetable mixture. Heat until just thickened. Pour over warm veal and serve hot.






Recipe By : Southern Sideboards, by the Junior League of Jackson, MS

Hunter's Schnitzel (Jagerschnitzel)

Jagerschnitzel with tossed salad/green Beeans, Rohe-Salat Marinade and french fries

Prepare schnitzel

Make gravy:

In the pan you made the schnitzels. Put one tablespoon butter and then stir in 1 tablespoon flour to make a roux. Add some chopped onions and parsley. Pour 1 cup water into pan. Cover and simmer about 15 minutes. Season to taste. Add 1 can of dried soaked and chopped mushrooms. Or add fresh mushrooms during the simmering. You can add 1 teaspoon of beef bouillon or stock base for added flavor.

Schnitzel 'A La Holstein

Everyone called the restaurant Swan Lake (it had a pond with swans) but I do not know what the real name or if it still is there. This is were I discovered this schnitzel a long time ago.I have never found another resturant that serve so my guess is it is a regional dish of the Nurembereg area of Germany. It is really just a schnitzel with an egg on top.


Directions:

Prepare fried wienerschnitzel. Serve cutlet topped with a fried egg across. You can sprinkle capers and put tow anchovy fillets on top if desired.

Wienerschnitzel

This schnitzels pictured here were made of beef sirlon cuts since I could not find veal. I suppose in this case they would be called chcken fried steak. You can also use chicken breasts.
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Schnitzels

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6 veal cutlets
1/2 -1 cup flour
2 eggs; lightly beaten with cold
2 tablespoon oil
1 cup dry, fine breadcrumbs
4-5 tablespoon Butter, lard or veg. oil

Sprinkle with salt on both side of cutlet. Measure flour onto wax paper or
flat plate. Beat eggs and water in wide flat bowl; beat in oil if you are
using it. Measure breadcrumbs onto a sheet of wax paper on a flat plate.
Dip salted cutlets lightly off and dredge cutlets with breadcrumbs.
Let stand at room temperature 15 to 30 minutes. Heat fat in a large
skillet. There should be enough in pan for cutlets to "swim" Do not crowd
cutlets into pan. Do 2 or 3 if needed. Put cutlets into pan when butter is
very hot and bubbling starts to subside. Fry first side slowly until golden
brown. Turn over with spatula or flat turner; do not pierce with fork. By
the time second side is golden brown (allow 4 to 6 minutes for each side)
the cutlet should be finished. Place finished cutlets on a platter, pan or
sheet of aluminum foil, in a 250°F or 275°F oven so they will keep hot
while the rest are being fried.

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