My mom use to takeground beef and cabbage. Place it into a holled out dough ball and bake it.any recipes?

This sounds like a Polish or Slavic dish... similar to Piroshki, but baked.



I believe once you have the basic dough, you can play around with the filling to suit your taste.



From Allrecipes.com... This recipe looks pretty good.

Remember cooking is about improvisation... For example, you can easily add cabbage to this recipe.



Taylor's Piroshki

"These are authentic Russian piroshki filled with ground beef and onion, seasoned with dill weed and deep fried. You could also add a little cheese in the filling as you are making them. They also may be baked."



INGREDIENTS:

Filling:

1 1/2 pounds ground beef

1 onion, finely chopped

1 teaspoon salt

ground black pepper to taste

dried dill weed to taste



Dough

1 (.25 ounce) package active

dry yeast 1/4 cup warm water

1 cup milk

3 eggs

1/2 cup vegetable oil

2 tablespoons granulated sugar

1 teaspoon salt

4 cups all-purpose flour

3 cups oil for frying



DIRECTIONS:

1. In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.

2. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.

3. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.

4. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.

5. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.

6. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels
My mom use to takeground beef and cabbage. Place it into a holled out dough ball and bake it.any recipes?
Bierocks

Ingredients

2 packs yeast

1 tablespoon + 3/4 cup sugar

1 cup water

1 tablespoon salt

2 cups warm milk

4 cups + 4 cups flour

2/3 cup lard

2 eggs

1 pound ground beef or pork

2 onions (chopped)

1 head of cabbage (shredded)

Seasonings to taste (salt %26amp; pepper, soy sauce, herbs of choice

Start out with three mixing bowls. In the smallest, proof your yeast mixture: yeast, tablespoon sugar, and water.



In the middle bowl, mix the milk, salt, and 3/4 cup sugar.



In the large bowl, mix the 4 cups flour and the lard, then the eggs.



Put all this stuff together into the big bowl and mix. This is the Vorteig, or batter. Let it rise.



After the Vorteig has risen, mix in the other 4 cups of flour, knead, and let the dough rise again.



While it rises, start the filling in a pot on the stove: brown the ground beef, add and cook the onions (chopped) and the cabbage (shredded).



Pre-heat oven to 350o.



Roll out pieces of dough, spoon filling on, and wrap them up.



Bake about 15 minutes on greased sheets.
Reply:Here's my recipe and it is so tasty! Yes, sauerkraut is cabbage!



Kraut ‘n Beef Stuffed Bread

David Herzog



1 lb. ground beef

1 ? c. sauerkraut

1 tsp. fennel seed

1 tsp. pepper

1 ? tsp. caraway seed

? c. Swiss cheese, grated

1 tsp. poppy seed

2 loaves frozen bread dough, thawed



In a 12”, deep Dutch oven, brown the ground beef, drain.

Add sauerkraut and spices, stir well to combine. Remove from Dutch oven and set aside.

On a floured surface, knead together the 2 loaves of dough and flatten to ?” thick. Pour the beef mixture into the center of the dough, sprinkle with the Swiss cheese. Gather the dough around the filling and seal together by pinching the dough.

Preheat the oil in the Dutch oven. Place the ball of stuffed

dough into the oven with the gathered dough on the bottom. Let rise for 45 minutes with 4 coals on the top and 2 under the oven. Bake at 350o for 35 to 45 minutes until you can smell the bread. Remove from oven and serve hot with a little mustard.



Serves 8 to 10