This recipe is one of my favorites. I think my Mom may of made them a couple of times. They were always at our County Fair. When I was around 18 years old, a little shop made them to sell. I finally started making them myself when I got married.
Technically, Beirocks are a German meat turnover. I have been told these are popular in the mid-west, but called something else. I have to be careful when seasoning, I like them VERY peppery. My husband? Not so much. Still, they do call for a decent amount of pepper that accents the ingredients very well. Of course, you can make them any way you wish.
If I am making these for my daughter, I also make some with the meat, onions, cooked chopped potatoes and some cheese for the grandsons and son-in-law. They do not like cabbage. sigh… You will notice the Beirocks leaked in the photo. Oops. That sometimes happens. I try to remember to put a small hole in top to stop this from occurring. Even using a slotted spoon to fill the Beirocks, I sometimes get liquid in it and… yeah. The pans clean up easily. Really. ;D I normally double this recipe and freeze them for another time. One is usually enough for a dinner. They are very filling.
(also makes 2 loaves of bread, fwiw)
2 cups warm water (105° to 115°)
2 tbsp honey
1 tbsp yeast
2 tbsp butter, melted
2 tsp salt
6 cups flour
optional- 1/2 cup dry powdered milk
1 lb ground beef, I use 7% fat ground round
4 cups cabbage, shredded
1 large onion, chopped
1/4 cup water
2 tsp salt
2 tsp to 1 tbsp pepper
Dissolve yeast in the warm water and honey. Let proof for 10 to 15 minutes. Stir in butter, salt, (the powdered milk if using), and 1 cup of the flour until smooth. Mix in enough of the remaining flour to make dough soft and easy to handle. You may not need all of the flour if your area is dry. Knead 5 minutes or so on a floured surface. Place in a buttered bowl, turn to coat and cover with a damp tea towel. Let rise until doubled, about 1 hour to 2 hours, depending on how warm your house is.
Brown the ground beef and onion. Drain fat, if any. Add the remaining ingredients. Heat to boiling; reduce heat, cover and simmer until the cabbage is tender, about 10 to 15 minutes. Cool. The cooling is important. Trying to make these with hot filling does not go well. They are very hard to seal up.
Punch down dough and divide into 8 balls. Roll out each ball and fill with 1/8 of the filling using a slotted spoon or drain the filling before filling the Beirocks. Seal the dough around the filling very well. Place seam-side down on a greased cookie sheet or one covered with parchment paper. Let rise 1 hour.
Poke a small hole in the top of the Beirocks. They may or may not leak if you do not. They may still leak if a hole is poked on the top. It depends on the seal and moisture in the filling. Bake at 350°F for 20 to 25 minutes or until golden brown. Brush tops with melted butter.
You can freeze these. Reheat at 350° for 20-30 minutes. I found letting them thaw a little first, slicing in half and reheating to be the better choice when reheating.