Kraut Bierock (Berok)Mar 17 2011 by
My family is of German heritage and growing up I ate quite a bit of German food. I loved it all, except maybe the Lebkuchen. I miss eating many of the things I remember as a child but unfortunately not many of the recipes can be sucessfully made healthy. Here is one that only needed a change to the bread dough, using wheat flour rather than white all purpose flour. It’s a very simple filling of ground beef, onions and cabbage inside a wrapping of soft bread dough that’s baked until it’s warm and steamy inside.
- Homemade Pizza Dough (minus the vital wheat gluten or your favorite whole wheat dough recipe – 1 loaf size)
- 1 head cabbage, finely chopped
- 1 pound organic grass fed lean ground beef
- 1 large onion, diced
- 2 tsp sea salt or to taste
- 1 tsp black pepper or to taste
- Prepare the dough.
- While the dough is proofing and almost ready, start making the filling by heating a large dutch oven or soup pot on medium high heat and brown the ground beef.
- Lower heat to medium, add the onion and cook until soft, about 5 minutes.
- Add the cabbage, salt well and season with pepper to taste. If the pan seems too dry you can always add a little olive. Lower heat, cover and cook until the cabbage is soft.
- As the cabbage cooks begin rolling out your dough on a lightly floured surface into a rectangle about 1/4 inch thick . I usually work with half the dough at a time but that’s optional.
- Cut the dough into approximately 6″ x 6″ squares. You might have some odd shapes at the end but that’s ok.
- Taste test the filling to be sure it is well seasoned, add more salt if necessary. Spoon about 3 tablespoons filling (or as much as you can fit and still close up the dough) into the center of each square.
- Immediately bring up each corner of the square and press together in a kind of X. Seal all the seams by pinching shut and place seam side down on a baking sheet.
- Bake about 25 minutes at 350 degrees or until the dough feels firm to the touch.
- Serve as is. (Some of the people who married into our family top the bierocks with butter or ketchup but they are traditionally eaten plain).
Makes 14-16 bierocks.
Serving size 2 bierocks.
Calories: 236.5, Total Fat: 11g, Sat. Fat: 2.5g, Carbs: 22.5g, Fiber: 4.5g, Sugars: 5.5g, Protein: 15g, Sodium: 236mg, Cholesterol: 34mg
Any leftover Kraut Bierock can be store in an airtight container in the fridge. They also freeze really well and you can warm them up in the microwave for a quick and easy meal in seconds.