Beef & Cabbage Turnover (Beirocks)

From the 1998 KLO dinner — Germany

Beef & Cabbage Turnover



  • 1 pkg active dry yeast
  • 1 cup warm water (105 to 115 F)
  • 2 Tbsp sugar
  • 2 Tbsp vegetable oil
  • 1 tsp salt
  • 1 egg
  • 3 to 3-1/2 cups all purpose flour
  • butter or margarine, softened


  • 1 lb ground beef
  • 4 cups shredded cabbage
  • 1 small onion, chopped
  • 1/4 cup water
  • 1-1/2 tsp salt
  • 1/2 tsp caraway seed (optional)
  • 1/8 tsp ground black pepper

Prepare Dough: Dissolve yeast in water. Stir in sugar, oil, salt, egg, and 1 cup flour. Beat until smooth. Mix in enough remaining flour to make dough soft but easy to handle. turn onto well-floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

While dough is rising, prepare filling: Cook and stir beef in 10″ skillet until light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, 10 to 15 minutes.

Punch down dough. Roll into 16″ square on well floured cloth covered board; cut into sixteen 4″ squares.

Place about 1/4 cup filling on center of each square. Bring corners up and together; pinch to seal. Place seam sides down on greased cookie sheet. Shape into rounds. Let rise until double, about 1 hour.

Heat oven to 375 F. Bake until light brown, 20 to 25 minutes. Brush tops with butter. Makes 16 turnovers.

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