Filling:
- 2 lbs. lean ground beef
- 1 large head cabbage, cored and shredded
- 1/2 yellow onion, diced into small pieces
- salt and pepper to taste
Brown ground beef and onion in a large pot until meat is brown and onion is soft. Drain and rinse beef mixture with hot water.
Return meat mixture to Dutch Oven and add cabbage. Add a splash of water to pot, then cover and simmer on low heat until cabbage is soft, stirring mixture occasionally. Add salt and pepper to taste.
Spread mixture onto a large sheet pan to cool mixture thoroughly.
Bread Dough
- One package Rhodes frozen dinner rolls
- One stick butter, softened
Remove from bag and place on a greased sheet pan to thaw. Be sure to leave space between rolls. Cover with plastic wrap sprayed with cooking spray to prevent sticking.
When dough has thawed and just beginning to rise, begin assembling the Kraut Beerochs.
Dust the workspace with flour. Roll bread dough flat with a rolling pin. Place a spoonful of cooled meat mixture in the center of roll. Brush edge of bread dough with a bit of water and fold bread over meat mixture to make a half-circle. Pinch edges tightly and place on a greased cookie sheet. Finish edges by crimping edges with a fork. Continue until the sheet pan is full. Do not overcrowd the bierochs – they will rise. Rub the top of each bieroch with softened butter. Cover with a clean kitchen towel and allow dough to rise for 30 minutes.
Bake at 350 degrees until bread is golden brown – approximately 25 minutes.
Remove from oven and rub a small amount of butter on top of each.
Bierochs can be served immediately, or stored in refrigerator or freezer in a tightly sealed bag or container.
