October 8, 2012 – 5:13 pm

We went to a sadly disappointing Oktoberfest down in Puyallup this past weekend. The food was mediocre and overpriced, which wouldn’t have been quite as bad if they didn’t charge admission to the whole thing. There were a couple vendors, and a bean bag toss game set up, but not much else. The music didn’t get started until we were getting close to leaving, but was decent once it did get going. We don’t do much drinking, so I can’t comment on the beers, but I don’t think the event or food would have been improved by alcohol. Our Crater Lake root beers were quite good. 😛

Feeling deprived of tasty German food, I decided to make Bierocks for dinner tonight. I’ve blogged about these delicious baked dumplings before. These hit the spot!

Makes 12 bierocks, 4 dinner servings

1 tbsp canola oil
1/2 small sweet onion, finely diced
2 cloves garlic, pressed
1 lb lean ground beef (I use 7% fat)
1 teaspoon kosher salt
1 teaspoon black pepper
2 tbsp Worcestershire sauce
6 cups shredded cabbage (~10 oz, 1/2 of a small cabbage)
2 11-oz loaves of refrigerated bread dough
All purpose flour (about 1/2 cup)

Heat the oil in a large skillet over medium high heat. Add the ground beef, season with salt and pepper, and brown well. Turn the heat down to medium. Add the garlic, onion, and cabbage, and sauté until the onion is tender and the cabbage is wilted down completely. Add the Worcestershire sauce and stir to combine. Turn off the heat and let the mixture cool for 5-10 minutes.

While the mixture is cooking and then cooling, pre-heat the oven to 350 degrees. Cut each loaf into 6 pieces (12 pieces of dough total). Flour a board or pastry mat and roll out each piece of dough into a round approximately 6 inches in diameter. Fill with 3 tablespoons of the filling and pinch closed, sealing completely. Place the bierock seam side down on a rimmed baking sheet that has been lined with foil and lightly spayed with non-stick spray. Space the bierocks with at least 1 inch between each one to avoid sticking. Place the baking sheet in the oven and bake bierocks for 25-30 minutes or until golden brown. Serve hot.

  1. One Response to “Bierocks”

  2. yum. I love those even though they only get made once a year. We are having a big pot roast for dinner and a movie night tonight. maybe I’ll save (in the freezer) some of the left over meat for bierocks when we get home.

    By mom on Oct 13, 2012

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