posted by Christina B 10-20-98 12:34 PM
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
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.
This recipe is from the More-with-Less Cookbook (Doris Janzen Longacre, Herald Press, c 1976). This cookbook is used by almost every Mennonite cook. It is great for college students, like me, because it shows how to stretch the grocery money.