Bierocks(German Meat Turnovers)
- 2 (1 lb.) loaves frozen bread dough, thawed
- 1 lb. ground beef
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 1/2 tsp. salt
- 1 1/2 tsp. lemon pepper
- 1 small head cabbage, chopped
- 2 Tbsp. Worcestershire sauce
- 2 tsp. caraway seeds
- 1/2 c. melted butter
- Saute beef, onions, garlic, salt and lemon pepper in a large skillet over medium-high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture. Preheat oven to 350 degrees. On a lightly floured board, roll each loaf of dough into a 12-inch circle. Cut each circle into 6 wedges. Spoon cabbage beef filling into each dough piece, divided equally. Pull three points of each wedge to center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (one egg white with 2 Tbsp. water). Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
bread, ground beef, onion, clove garlic, salt, lemon pepper, head cabbage, worcestershire sauce, caraway seeds, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=84672 (may not work)