I am still alive. I have been very busy eating.
Now, courtesy of my father:
How I would make Bierocks
All ingredients and amounts are subject to change.
- 1 pound hamburger (or ground pork)
- 1 medium white onion
- 2-3 cloves garlic
- cooking oil
- 1 small head cabbage, chopped (or a bag of chopped cabbage slaw) salt
- black pepper
- bag of shredded cheese (optional)
- bread dough (your own dough or the frozen bread rolls)
Filling:
- Chop the onion and garlic and fry in minimal cooking oil.
- Add the ground beef and brown.
- Salt and pepper to taste – usually very heavy on the pepper.
- Add the cabbage and cook until cabbage is a little tender.
- Drain in a colander, removing as much liquid as possible. Let set in colander for a while to allow liquid to drain.
- Add cheese and mix well.
- Check taste again for enough black pepper.
- Allow to cool somewhat (or even refrigerate).
Assembly:
- Roll dough out into pieces ~5” diameter.
- Spoon the filling onto the center – do not get filling on the edges.
- Lift the edges up and pinch them together. The grease from the filling will prevent the edges from sticking together.
- Bake at 375 for 15 or 20 minutes, or until brown.
Good with mustard.
My notes as a bierock eater: I am not sure what the “would” in the title is about — I’m pretty sure this is exactly how he does make bierocks. Cheese is not traditional, and I don’t understand how that oversight was perpetuated by generations of good people. These freeze and reheat acceptably. Mom stockpiles them before the holidays so we have an option besides leftover turkey. And, yes, mustard.
