Thursday, August 8, 2013

Bierrocks: German Meat Turnovers

    This bierrock recipe comes from one of our favorite recipe books called More With Less. It's the same recipe book that our granola recipe comes from. We love bierrocks because they freeze well and are an easy way to get ahead with meals. They're also portable--put one in a Tupperware, take it to work (or wherever), warm it up and enjoy a hearty meal.

     First, brown your ground hamburger meat and saute your onions. I used the beef that we canned last year and that's why it looks so juicy. We've made it both with canned and frozen hamburger and both work equally well.

 I love using this frying pan. It's the largest one we own and it makes me feel undaunted.

     We usually like to make bierrocks when we have way too much cabbage in the garden or fridge. Such was the case tonight. We use our Bosch Mixer to shred the cabbage--we put it through twice to make sure it is chopped fine enough. Thank goodness for the Bosch, it makes the chore go so much faster.

Fry it up together with salt and pepper

    The recipe in the More With Less cookbook comes with its own bread dough recipe, but we've never used it. We just use our own honey whole-wheat bread recipe that we love and use for a thousand other things.

    I actually can't tell you how much dough one batch takes ... sorry :( ... we've always just made a full batch of bread, used what we needed and then made loaves or cinnamon rolls with the rest.

 Roll out a roundish shape ...

 Cut the dough into pieces with a knife of pizza cutter ...

Place a spoonful of the beef-cabbage-onion mixture on a section of dough ...

Fold it up until you've made a pocket. Place on a greased cookie sheet or pan and bake.

    They're best served straight from the oven. Pull the bierrock open with a fork and let the savory steam make your mouth water. My siblings like them with spaghetti sauce, my father likes them with A1 sauce and I like them plain ... so really: The Sky's The Limit! Enjoy ...

   1 1/2 pound beef
   1/2 cup chopped onion
   3 cups cabbage (finely cut)
   1 1/2 tsp salt
   1/2 tsp pepper

    Brown the meat and onions in a skillet before adding cabbage and spices. Stir until cabbage is tender. Don't add any liquid, in fact, if the mixture is too liquidy then drain a bit of it out. Cool slightly before placing onto the dough
   Roll the dough out into thin sheets, cut squares and place meat mixture onto the squares. Fold the sides of the square over one another and pinch the edges to form a pocket. Place on a greased cookie sheet. Let rise for 15 minutes before baking at 350 degrees for 20-30 minutes. Serve warm.