Beef Cabbage Meat Pastry Variation Of Bierocks Or Runzas Recipes

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

Steps:

• Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
• Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
• Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
• Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

Steps:

• To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.
• Stir in dry milk, baking powder and shortening.
• Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.
• Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.
• Cover bowl with damp cloth & let rise until double in size. Punch down dough.
• To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.
• Drain extra fat from meat (or place in metal colander & rinse with hot water).
• Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.
• Turn heat off and add cheeses, stirring until melted.
• Preheat over to 350 degrees F.
• Divide dough into 12 equal portions.
• Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.
• Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.
• Place folded-side-down on a lightly oiled/greased cookie sheet.
• Repeat with remaining dough/filling.
• Bake in preheated oven for 20 minutes or until brown.

Steps:

• Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
• Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
• Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
• Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.