Super Bierocks – Cabbage & Cheese Filled Meat Pies

Try this recipe for a hearty, very tasty, main course that will have your family smiling the nest time they hear the word “Bierocks”  It sounds like nown-verb “Beer-Rocks” but has nothing to do with the adult beverage.  When I started cooking meet pies from a photo I saw, my wife Teresa reminded me that she cooked Bierocks several years ago.  This is version of the dish.

Bread Ingredients

Use Papa’s Famous Bread Recipe HERE for pockets.  NOTE: Make two (2) full batches.

Filling Ingredients

• 3 Pounds – Extra Lean Ground Beef
• 1 Tablespoon – Extra Virgin Olive Oil
• 1 – Medium Onion, White or Yellow
• 4 Cloves – Fresh Garlic, Minced
• 1 Small Head – Cabbage, Chopped (approximately 5 1/2″ diameter)
• 1 Pound – Mozzarella Cheese, Grated
• 2 Teaspoons –  Salt
• 1 Teaspoon – Pepper
• 2 Tablespoons – Lee & Perrin’s Worcestershore Sauce
• 1 – Large Egg

Preparation

1. Brown the ground beef.  Drain excess fat.
2. Saute the onions, garlic, cabbage in the extra virgin olive oil until cabbage is limp and drain any excess moisture.
3. Mix filling ingredients, meat, sauteed onions, cabbage, garlic, salt, pepper and Lee & Perrin’s Worcestershore Sauce in large mixing bowl. (Do not add cheese)
4. As you prepare dough Papa’s Famous Bread Recipe HERE separate each dough batch into four (4) parts, for a total of eight (8).
5. Roll dough on countertop with generous ammount of flour on board with a rolling pin into thin strips, approximately 7″ wide.
6. Cut into 7″ x 4″ strips.
7. Brush the edges with eggwash.  Water may also be used to seal the edges.
8. Add an appropriate portion of Mozzarella cheese and the meat/filling mixture.
9. Seal edges.
10. Place on lightly greased or Teflon cooking sheet and cook for appoximately 25 minutes at 350 degrees.
11. Serve with fancy mustard or your favorite sauce.

Feeds a “houseload” of 12 adults and a bunch of hungry grandkids.

Try ’em and let us know what you think…