Bierocks (Cabbage Buns)

Step 1

In a small saucepan add the milk and using a thermometer, heat the milk to 100°F-105°F. Take care to not overheat the milk, if it is too hot it will kill the yeast.

Step 2

Fit a stand mixer with the dough hook attachment and pour the heated milk into the bowl. Add the butter, sugar and salt. Stir until the sugar is dissolved, this will take about 2 minutes. Add the water and eggs into the mixing bowl and stir to just combine.

Step 3

Sprinkle the yeast on top of the mixture and slightly stir. Let the yeast bloom for 10 minutes, until it is puffy and frothy.

Step 4

A few cups at a time, add 5 ½ cups of the flour beating on low speed until a sticky dough forms.

Step 5

Transfer the sticky dough to a large flat surface and knead in the remaining 1 cup of flour by hand. Knead for 7-8 minutes, until all of the flour has been incorporated and the dough springs back when poked.

Step 6

Lightly grease a large glass bowl with olive oil and transfer the dough into the greased bowl. Turn the dough ball over in the bowl to fully coat in oil.

Step 7

Cover the bowl tightly with plastic wrap and let rise in a warm place* for 1 ½ hours.

Step 8

In a large deep skillet, add the ground beef and cook over medium-high until fully browned. Do not drain.

Step 9

Add the minced garlic, cumin, pepper and salt. Stir to combine and cook for an additional minute.

Step 10

Add the water and thinly chopped green cabbage, cover with a tight fitting lid. Stirring occasionally, cook until the cabbage has wilted, about 15 minutes. All of the water should be evaporated by this point. If it has not, remove the lid and cook for an additional few minutes until the water has evaporated.

Step 11

Remove the cabbage mixture from the heat and set aside to cool.

Step 12

Line a large baking sheet with parchment paper and preheat the oven to 375°F.

Step 13

After the dough has completed it’s rise time, remove the plastic wrap and punch it down a couple of times. Turn the dough out onto a lightly floured surface and divide in half.

Step 14

Working with one half at a time, divide the dough half into 6 equal sized pieces. Repeat with the second half.

Step 15

Using your hands, flatten the dough pieces out into circles that are 5-6” in diameter.

Step 16

Fill the dough with ⅓ - ½ cup of the filling, gather the sides, and pinch the ends together to create a sealed bun.

Step 17

Place buns sealed side down on the lined baking sheet and repeat until all of the cabbage buns are made.

Step 18

Bake the cabbage buns for 22-24 minutes, until golden brown. Brush the tops of the cabbage buns with the melted butter and serve.