Ingredients for Bierocks Cabbage Burgers For Bread Machine
- 8 portions
- 1 cup warm milk
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt (for dough)
- 2 1/2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1.5 lbs ground meat
- 1.5 lbs ground chuck
- 4 cups shredded green cabbage
- 1 large onion, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt and 1/2 teaspoon black pepper (for filling)
- 1 teaspoon Accent seasoning
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon caraway seeds
- 1 cup sauerkraut, well-drained
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How to Make Bierocks Cabbage Burgers For Bread Machine
- Prepare the dough according to your bread machine's instructions using the ingredients listed below. Let the bread machine complete the dough cycle.
- While the dough is rising, prepare the cabbage filling: Sauté the onion and garlic in olive oil until softened. Add the ground beef and cook until browned. Drain any excess grease.
- Stir in the shredded cabbage, seasonings (salt, pepper, caraway seeds), and sauerkraut. Cook until the cabbage is tender-crisp.
- Once the dough cycle is complete, punch down the dough and divide it into 8 equal portions.
- Roll each portion of dough into a 6-inch circle.
- Place approximately 1/3 cup of the cabbage filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape, crimping the edges to seal.
- Place the bierocks seam-down on a baking sheet.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
- Let cool completely before wrapping individually in paper towels and storing in a freezer bag for future use. Microwave a frozen bierock for 1 1/2 minutes for a quick and easy meal.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
34g
Fat
30g
Carbs
16g
