These savory beef and cabbage stuffed buns are perfect for a meal on the go! I had no idea when I began making these that they are called bierocks; which originated in Eastern Europe. I was just looking to bake something a bit different.
Beef and Cabbage Buns!
While your dough is resting/rising, prepare the filling ingredients...
1 small head of cabbage (shredded)
1 large yellow onion (diced)
2 large carrots (peeled and diced)
2-3 cloves fresh garlic (minced)
1 package fresh mushrooms (diced)
1 pound fresh ground beef
1 1/2 cups shredded cheese (cheddar, mozzarella, provolone... Anything handy will do)
2-3 tsp dried Italian herbs (basil, rosemary, sage...)
Salt and freshly-ground pepper to taste
Brown the ground beef along with the other filling ingredients and simmer over medium heat for about 30 minutes until everything is thoroughly cooked. Set aside and allow the filling to cool completely.
Roll your dough out onto a flat and well- floured work surface.
Divide the dough into equal rounds. When rolled out, each bun should be about 6 inches round or so...
Place a few tablespoons of the cooled filling along with a bit of shredded cheese onto the center of each dough round.
Gather the dough around the filling ingredients and gently place them seam side downward onto a baking sheet.
Cover the buns with a cloth and allow them to rise for about an hour...
Preheat oven to 325 degrees
Brush the buns with egg wash and top with a bit of cheese just before placing in the oven.
Bake for about 45 minutes until toasty and browned.