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savory meat roll, or bierocks

Personally, I think the combination of beef hamburger, cabbage, onion, salt and pepper is terrific.  Cook it up, seal it in a homemade bread dough, bake it up, and eat it up with spicy mustard. Obviously, if cabbage terrifies you, this recipe is not for you.  But if you have ever lived in the land of German immigrant Kansas farmers, you know what to say.  “Yah, pass me the bierock!”

Forgive me, this recipe is not written for the bread novice or those fearful of inexact measurements.  If you’re worried about anything, just make sure the savory mix gets enough salt and pepper.  Cabbage needs salt.

INGREDIENTS:

1 lb. hamburger, but if you like to go heavy on the beef, of course more is fine.

thinly sliced cabbage–at least 6 cups, but more is fine, especially if you have to feed a crowd.  Believe me, it cooks down to a quarter the amount.

a goodly amount of onion.  definitely one big onion, but more is better.  hmmm…2 c. onion, chopped fine, that ought to do it.  Yes, 2.  As you see in the picture, onions make us cry.  

salt and pepper

bread dough  (if you need a recipe, mine will follow)

Brown your hamburger in a large dutch oven until it is almost done.  Add in cabbage and onion, salt and pepper to taste.  Cook until the cabbage and onion is tender and the juice has cooked away.  Don’t cook it to death, though.  Drain the mixture in a colander when you are done cooking.

Spoon the slightly cooled meat mixture onto your bread dough–have the dough spread out in the shape of a big pizza crust.  Seal it up in the bread dough so that it looks like a mongo calzone.  Pop it in the oven and bake for about 20-22 minutes or so.

BREAD DOUGH:

Herewith follows our pizza crust recipe.

1 3/4 c. white flour

3/4 c. wheat flour

1 t. salt

1 pkg fast rise yeast

2 T. olive oil

1 c. warm water

Mix the dry ingredients, then add the wet.  Knead until it is soft and pliable.  I should probably knead mine longer, but I am always in a hurry.  Let rise in a covered bowl until double.  Then roll out onto a baking sheet or baking stone.  Let rise again while your meat mixture cooks.  Spoon meat onto the bread dough, wrap, seal, and bake at 425 for 20-22 minutes.

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About onlifeandbeans

I like to make the adventure taste good by cooking tasty, wholesome food. Most of what I've learned in cooking, I've picked up from cookbooks and lots of practice. (Thank you, Fannie Farmer, for the right start. ) I so appreciate cookbooks that tell how and why to do something; that's why I do the same for my readers. I want to know what is in my food. I want my family to sit down and share a meal together. I want our food to taste good. Home-cooking takes time, but it gives back rich dividends in budget minding, good health and familial love. One meal at a time.

One response »

  1. Andrea, do you make a single seam down the middle of the dough? I have an old recipe from my first life with Kyle and it reads to make individual wraps. I think that’s how I used to do it, but I wanted to use your more healthy recipe with wheat flour. I’m hoping Kylie will want to come over and help me. Thanks! Hugs to the family.

    Reply

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