Something Different

November 23, 2010

I don’t know how to pronounce this dish. 

I don’t know how to pronounce this but I love them.

I’m not sure how I came across this either.  I do know that I was intrigued when I saw it.

I’m Polish and I love cabbage.  Generally that is.  Unless it’s golumpki.  I’ve never been a fan of cabbage rolls.

These are nothing like golumpki.

We dip them in mustard and horseradish but you can eat them plain.


  • Filling
  • 1/4 C Onion, diced
  • 1/2 lb Ground Beef
  • 2 C Cabbage, finely shredded
  • 1 T Ground Pepper
  • 1 T Celery Seed
  • 1/4 t Salt
  • 1 T Worcestershire
  • Sliced Cheese
  • Dough
  • 1/4 C Sugar
  • 1 package rapid rise yeast
  • 1/2 C Warm Water (110 degrees)
  • 1/2 C Water
  • 1/2 t Salt
  • 1 T Celery Seed
  • 2 Eggs, beaten
  • 4 C Flour
  • 1 Egg white, for egg wash (optional)

To prepare filling, cook the onion and beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Add cabbage; cook until cabbage wilts, stirring constantly. Stir in salt, pepper, worcestershire and celery seed. Turn off heat and set aside.

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in milk, salt, and eggs. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and the celery seed to yeast mixture, and stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes.

Divide dough in half. Roll each half into a 10 1/2 x 7-inch rectangle on a lightly floured surface. Cut each rectangle into 6 (3 1/2-inch) squares. Working with 1 portion at a time (cover remaining dough to keep it from drying out), place deli cheese on dough and spoon about 1/4 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. Cover and let rise for 20 minutes.

Preheat oven to 375°F.

Uncover bierocks. Bake at 375° for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. Remove bierocks from pan, and cool on wire racks.

**Optional: for a bakery-type finish, beat 1 egg white and paint egg wash over dough prior to baking. The bread turns a lovely golden brown.

These are easy to freeze. Once they are done baking, cool completely and then wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. To reheat, thaw in the refrigerator. Place foil-wrapped bierocks in a preheated 350° oven for 15 minutes.

This recipe makes a dozen bierocks.

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