Here’s another recipe offered up to alleviate my whiny post earlier…we made these a lot growing up, as they’re ideal for kids, namely, cool and self-contained while still being relatively healthy.
I’m posting it directly as it’s been so long since I made them (this weekend that may change) that I can’t remember what changes my mom makes, other than doubling them! At this point in my life, though, without a family of five, I’d halve them.
Experiment as you like–I can see playing around with them and doing spaghetti sauce centers or even vegetarian centers with roasted veggies. They’re from the More With Less Cookbook (something that should be in everyone’s kitchen, in my opinion!).
Bierrocks
Dough: 2 c. warm water
2 pkg. dry yeast
1/4 c. sugar
1 1/2 t. salt
1 egg
1/4 c. margarine
6-6 1/2 c. flour
Meat mixture:
1 1/2 lb. beef
1/2 c. onion
Remaining ingredients:
3 c. cabbage, finely cut
1 1/2 t. salt
1/2 t. pepper
dash Tabasco sauce
minced garlic, Worcestershire sauce, and smoke flavoring, optional (note from Heidi: I’ve never used smoke flavoring in mine…ick. Garlic and Worcestershire, though, are a different story–sounds yummy!).
Chill dough for several hours and prepare as for roll dough (or substitute frozen dough).
Brown beef and onion in a skillet and add remaining ingredients. Cover skillet and continue cooking over low heat, stirring occasionally, until cabbage is tender. Do not add liquid. Cool slightly.
Roll out dough into thin sheets. Cut in 5-inch squares. Place 2 T. meat mixture on each square, pinch edges together, and place pinched side down on greased cookie sheet.
Let rise 15 minutes. Bake at 350 degrees for 20-30 minutes.
