Bierocks

Ingredients

• For the Filling:
• 4 cups finely shredded green cabbage
• 1/2 pound ground beef (or venison or antelope or ??)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 4 cloves minced garlic
• sea salt & pepper to taste
• 3-4 Tablespoons coconut oil, bacon grease, or tallow
• For the Dough:
• 4 1/3 cups flour (you can use whole wheat, unbleached all-purpose, or a mixture of the two-but the more whole wheat flour you use, the drier the finished product will be)
• 2 1/4 t. dry active yeast
• 1 cup milk or whey
• 1/4 cup sucanat (or granulated sweetener of choice)
• 1/3 cup butter or coconut oil
• 1 teaspoon sea salt
• 2 eggs

1. To make the filling: Brown the ground beef and onions in a large skillet
2. Add in the additional oil, peppers and garlic and sauté until tender
3. Add cabbage and allow to soften and turn golden brown
4. Season to taste with salt and pepper, then set the filling aside to cool- you can even prepare it ahead of time and refrigerate until dough is ready
5. To make dough: In mixing bowl, combine the yeast and 2 cups flour
6. In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast)
7. Add warm liquid mixture to flour and yeast, add eggs
8. Beat on low speed 30 seconds, beat on high 3 minutes
9. Stir in rest of flour and knead 6-8 minutes until smooth and elastic
10. Allow dough to rise for an hour in a warm place
11. Punch down and roll out on a clean counter top to create a rectangle shape that's about 1/4 inch thick
12. Cut dough into 4"x4" squares
13. Add large spoonful of filling to each square (I flatten the individual squares a bit more before adding filling)
14. Bring up the four corners of wrapper and pinch together
15. Place balls seam-side down on a baking stone or tray and allow to rise 30 minutes
16. Bake at 375 F degrees 30 minutes or until golden brown
17. Serve warm with a generous dollop of sour cream on the side