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Bierocks
Nb persons: 20
Yield: 1
Preparation time:
Total time:
Source:
| 2 cups | warm water |
| 2 (.25 ounce) packages | active dry yeast |
| 1/2 cup | white sugar |
| 1/4 cup | margarine, softened |
| 1 | egg |
| 2 teaspoons | salt |
| 7 cups | all-purpose flour |
| 1 pound | lean ground beef |
| 1 cup | chopped onion |
| 6 cups | shredded cabbage |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper |
| 1/4 cup | melted butter |
Directions
Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.
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