Tuesday, February 1, 2011

No Cabbage, Cheesy Bierrocks

I came up with this recipe, because my husband wanted bierrocks and I didn’t have any cabbage. Also, I love the bierrocks concept.

In comparison to a hamburger, you can actually get some veggies in a bierrock that your kids will eat (you could trade zucchini in this recipe for about any other green vegetable). I actually like this recipe better than the traditional cabbage one, because the inside is a bit creamy and cheesy. My fifteen month old also loved it, so you could call it a great family dish.

Don’t worry, if you have never made a yeast dough before. It’s really easy, and you’d be surprised how good it turns out even if you are not skilled at kneading. I’ve given a few tips in the recipe on how to make things quick and easy. The main thing you need with a yeast dough is a couple hours to make sure the dough has time to rise. The dough itself, only takes about 5-10 minutes to make.

No Cabbage, Cheesy Bierrocks

1 C warm water
1 pkg yeast
2 T sugar
½ t salt
¼ C olive oil
1 egg, beaten
3 C flour (2 C whole wheat/1 C white)

1 lb ground beef
1 onion
¼ bell pepper (any color, depending on taste)
1 zucchini
1 T honey
1 T flour
1 T butter
Circa ½ C milk
1 /c shredded cheese
Spices: celery salt, paprika, garlic, salt and pepper

Makes 12 bierrocks.

1. In a large bowl, add water, yeast, and sugar. Let stand until foamy.

2. Add salt, oil, and beaten egg. Mix well.

3. Add 3 cups flour. First mix with a spoon until you can form it into a ball with your hands. Then knead for a few minutes in the bowl (adding a little more flour if necessary) until you have a nice ball of dough that is uniform. Tip: to knead dough, punch down and forward with the bottom part of the palm of your hand, then take the dough that has been pushed forward, fold it over towards you, and punch it down again…

4. Let dough rise until double in size. Roll out on a floured board until the dough is about ¼ inch thick. Cut into 12 squares with a butter knife.

5. While the dough is rising (beginning point 4), brown hamburger in a frying pan. Drain grease if necessary. I prefer to drain grease and add butter for flavor, but don’t forget, I am pregnant. Add vegetables and cook until slightly tender. Add spices to taste. A tablespoon of honey also really helps to pull the flavor together.

6. Sprinkle flour over meat mixture and mix in well. The flour should attach itself to the fat particles, so that when you add milk it doesn’t get clumpy. If this doesn’t happen, you will need to add more fat. Then add milk, adding more if necessary to make a thick sauce which just covers the meat. Finally, add the cheese, mix well and let your meat mixture cool.

7. Spoon meat mixture onto dough squares (see picture above right). Pull up dough from all corners (see picture left) and pinch shut. The dough doesn’t always pinch shut well, but don’t worry, because this part of the dough goes down on the pan and bakes together later. Place bierrocks on a greased cookie sheet.

8. Let bierrocks rise for about 15 minutes and then bake for about 25 minutes in a preheated oven at 350 degrees. All bierrocks taste great with ketchup, but I’m sure you could eat them plain as well. Enjoy!

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