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Bierocks

Ingredients

1 large head cabbage, shredded
2 yellow onions, chopped
2 cloves garlic, chopped
3-4 lb roast beef
4 tblsp canola oil
2 tblsp ground black pepper
salt
1/2 tsp cayenne pepper
3 loaves frozen bread dough, thawed (see the "authentic" bierocks bread recipe at the end of the page if you prefer to hand make your bread)

Method

In a large skillet, salt and pepper the roast on both sides. Brown off roast on both sides. Add water to cover and braise on stove top or a 350 degree oven until well cooked. Set aside and cool. When cool, shred the beef and remove all fat. In another large skillet, sauté the onions and garlic until onion is almost golden brown. Add the shredded cabbage and cook until limp. Add salt, pepper and shredded beef to the cabbage mixture and let stand until cool.

Cut the loaves into 4 sections each and let rise. Roll out each section into an 8 inch square. Place 2-3 tablespoons of filling onto the square and roll up, folding the sides in to form a tight seal. Set the Bierocks aside to rise again. Place the bierocks on a baking sheet that has been sprayed with cooking oil and bake in a 350 degree oven for 25-30 minutes until golden brown. If you like
a crusty bierock, spray the rolls with water just as they begin to brown. This may be repeated during the browning process. Serve hot

I've included the typical bread recipe for REALLY doing it right:

Dough

3/4 cup water, warm (105° to 115° F)
1 package active yeast dry
2 Tbs. sugar
3/4 tsp. salt
1 cup potato mashed
2 eggs
1/3 cup vegetable oil
3 cups unbleached flour
1 1/2 Tbs. water

Method

Combine water, yeast, and sugar; let stand 5 minutes or until bubbly.
Add salt, potatoes, 1 egg, and oil; beat until well mixed. Add 1 1/2 cups flour and beat for 2 minutes. Stir in remaining flour, 1/2 cup at a time, until a stiff dough forms.

Turn out onto a well-floured surface and knead until smooth and elastic. Let dough rest 15 minutes. Roll out half of the dough into an 18-inch square and cut into quarters.

This recipe appears here with kind permission from "the Sockguy".