A German bun filled with steaming meat, cabbage, and onion. Great comfort food whether you're a Volga German in Kansas or anyone else. Delicious hot out of the oven or cold from the fridge.
TIP: Make the dough the evening before. Punch it down a few times for the first few hours it is in the refrigerator. The next day, pull out the dough, punch it down again, and let it rise while you prep the rest of the dish.
- 2 cups warm water
- 1 packet (.25-ounce) active dry yeast
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 teaspoon kosher salt
- 7 cups flour (substitute 2 cups whole wheat flour for more fiber)
- 2 lbs ground beef or leftover roast beef
- 1 large head of cabbage, shredded
- 2 large onions, chopped or diced
- 1/2 teaspoon pepper (more pepper is ok!)
- 1 teaspoon salt
- 1 big pinch allspice for additional flavor (optional)
- 4 cloves garlic, finely chopped
- Sauerkraut (1 cup)
- White Vinegar (splash)
- 2 tablespoons melted butter (reserved for baking)
- 4 tablespoons Dill, Poppyseeds, Caraway seeds, Combined (optional, sprinkled on top before baking)
- Kosher (or other coarse) salt (optional, sprinkled on top before baking)
For the dough, pour water into bowl of a stand mixer; add yeast. Let sit until milky, about 10 minutes. Add sugar, butter, egg and salt; combine with hook attachment on low speed. Add half the flour; combine on low speed. Add remaining flour; mix on medium-low speed, about 2 minutes. (Alternatively, mix the dough with a wooden spoon, then knead until smooth.) Place dough in a lightly oiled bowl.
If you plan to use the dough the next day:
Cover; place the dough in the refigerator. Every hour or so, with an oiled hand, punch down the dough and return to the refrigerator. Repeat a few times. The next day, punch the dough down again and let it rest/rise at room temperature while you prepare the filling.
If you plan to use the dough immediately:
Cover; rest in a warm place until dough doubles in size, about 1 hour. With an oiled hand, punch down the dough; cover again. Let rise until doubled, about 1 hour.
Preheat oven to 350-375 degrees.
Over medium heat, brown the ground beef in a small splash of high heat capable oil adding the salt and pepper about half way through. Continue browning meat until a very slight crust forms.
Saute onions in a small amount of high heat capable oil for a few minutes. Before the onions become translucent, add the cabbage (and optional sauerkraut). Sautee a few more minutes. Add the optional vinegar and garlic and sautee until the cabbage and onion are translucent and tender.
Remove from heat and combine mixture of cabbage and onion with the ground beef. Salt and lots of pepper to taste.
To assemble, form dough into approximately 16 4 oz. portions and roll each into a 6-7" circle about 1/4 of an inch thick. Fill each circle with about 1 cup of filling by making a lightly packed ball with the filling and placing it in the center of the round of dough. Pull the sides of the dough over the top of the filling and pinch the edges together. Dough shouldn't be too thick. Turn the bierock seam-side down. Repeat for the rest of the rounds.
Place bierocks on a well-oiled, parchment lined baking sheet. Brush tops with melted butter. Sprinkle optional seed/herb mix over the top of each ball and add a small pinch of coarse salt on top also, if you wish.
Bake 20-25 minutes, until golden brown. Remove and dot tops with melted butter. Allow to rest a few minutes, serve warm.
Makes about 16 sandwiches.
Prep and active time: Dough: 20; Filling: 30 minutes
Inactive: 1 hour or up to 24-48 hours for dough
Baking time: 20-25 minutes