Adapted from The Kansas Cookbook: Recipes from the Heartland by Frank Carey (1989)
Ingredients
Filling:
1 1/2lb lean ground beef (hamburger)
3lb cabbage, chopped
1large onion, chopped
3Tbsp Crisco (or shortening)
Salt and pepper, to taste
Dough:
1cup milk, scalded
1pkg active dry yeast (2 ¼ tsp)
1/2cup water
1/4cup sugar
1/2cup Crisco (shortening)
1egg, well beaten
1 1/2tsp salt
5cups 5–6 all-purpose flour (enough to make soft dough)
Instructions
Prepare the Filling:
1
Cut cabbage and onions fine. Heat 3 Tbsp Crisco in a large kettle or deep skillet.
2
Add cabbage, onion, salt, and pepper. Steam covered for about 30 minutes over medium heat. Stir occasionally.
3
In a separate skillet, brown the hamburger, breaking it apart as it cooks. Do not over-fry.
4
When the cabbage is nearly tender, mix the beef and cabbage together in the same pot. Cook another 20 minutes, adjusting seasoning to taste.
5
For moisture: cook and mash 1 potato. Use the mashed potato and its cooking water as part of the filling liquid (about 2 cups total). Stir into the beef-cabbage mixture.
Make the Dough:
6
In a bowl, scald the milk, then cool until just warm. Dissolve yeast in the warm water and add to milk.
7
Stir in sugar, shortening, egg, and salt. Mix well.
8
Add flour gradually until a soft dough forms (not too stiff). Knead until smooth.
9
Place in a greased bowl, cover, and let rise until doubled (about 1 ½ to 2 hours).
10
Punch down and let rest 10 minutes.
Assemble the Bierocks:
11
Roll dough out and cut into 3-inch squares.
12
Place 1 heaping Tbsp filling in the center of each square.
13
Pinch edges together to seal, forming a bun. Place seam side down on a greased baking sheet.
14
Bake at 375°F for 25 minutes, or until golden brown.
Note
Notes
Makes about 2–3 dozen bierocks, depending on dough size.
Bierocks can be served hot from the oven or cooled and reheated.
