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.