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Beef and Cabbage Buns!

7/11/2019

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Hot and fresh from the oven!

  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.
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The dough has been prepared, rested, and risen...
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Savory cabbage and beef filling...
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Adding a bit of cheese to the filling...
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Rolled, stuffed, rested, and almost ready for the oven...
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A bit of egg wash and cheese, then into the oven...
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Freshly-baked buns!

Beef and Cabbage Buns!

Begin by preparing a batch of basic pizza dough. Here's a link to my pizza dough recipe.

While your dough is resting/rising, prepare the filling ingredients...

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.

Assembly:
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...

Bake:
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.

Enjoy! :)


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    I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire! 
    Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often. 
    Sincerely, 
    -Carlos Olmos (a.k.a Chop)

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