Saturday, September 17, 2011

German Bierrocks

This recipe was also for "Bock Fest" and in our opinion, was the highlight of the dishes we served. One of our friends hates cabbage and he raved about these things.

These require a lot of prep, but we created the filling the day before and then filled and cooked them the day of.

Here's what you need:
2 cans of pre-made dough
1 lb lean ground beef
1 lb pork sausage
5 cups shredded cabbage (we actually used about 3/4 of a cabbage that we didn't use in the Beer Sausage recipe)
1 cup chopped onion
1/2 cup melted butter (you'll also need a pastry brush)

Here's what you do:
In a large skillet (we used our 12"), brown beef and sausage over medium heat. Be sure that the meat is cooked all the way through. Add the cabbage, onion and salt. 

Turn the heat down to medium-low and saute for about 20 minutes. You'll see the cabbage is cooked down. We actually threw a lid on to steam the cabbage as it cooked down, and stirred occasionally.

At this point, we threw this in a Pyrex container, put it in the fridge and caught a few hours of sleep.

Bright and early the next day, we got started by rolling out the dough on a cutting board and cutting into equal squares. Add a good amount of filling to the squares.

Fold over the edges and seal on the bottom, creating little pockets. Let sit for about an hour to allow the dough to recover. 

Don't forget to pre-heat your oven during the waiting time.

Brush the tops of the dough with melted butter and then bake for about 25 minutes.


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