Bierocks (German Meat Turnovers)
A delicious pastry filled with savory beef, onions, and cabbage, this delightful dish comes from my friend's aunt and was a highlight at her Oktoberfest gathering.
Ingredients
- 2 (1 pound) loaves frozen bread dough, thawed
- 1 pound ground beef
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 ½ teaspoons salt
- 1 ½ teaspoons lemon pepper
- 1 small head cabbage, chopped
- 2 tablespoons Worcestershire sauce
- 2 teaspoons caraway seeds
- ½ cup melted butter
Instructions
- 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.
Nutrition
Calories: 371kcalCarbohydrates: 39gProtein: 15gFat: 16gSaturated Fat: 7gCholesterol: 45mgSodium: 883mgPotassium: 178mgFiber: 3gSugar: 4gVitamin C: 3mgCalcium: 29mgIron: 4mg
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