Bierox

Staff Writer
Bierox
Milisa Armstrong

Bierox

Bierox is a family favorite that brings back memories of my childhood. It consists of homemade bread stuffed with ground beef, cabbage, and onions. Simple, comfort food at it's best. 

 

Recipe adapted from Taste of Home's Best of Country Breads.

4
Servings
1103
Calories Per Serving
Deliver Ingredients

Notes

For more delicious recipes from Milisa, visit her blog Miss in the Kitchen.

Ingredients

For the filling

  • 1 Pound ground beef
  • 2 Tablespoons butter
  • 3 Cups shredded cabbage
  • 1 Cup onion, diced
  • 2 cloves garlic, chopped fine
  • 4 Ounces mushrooms, chopped into fine pieces
  • Salt and pepper, to taste

For the bread

  • 1 Cup plus 2 tablespoons warm water (110-115 degrees)
  • 2 Tablespoons yeast
  • 1/4 Cup sugar
  • 1/3 Cup vegetable oil
  • 1 egg
  • 1 Teaspoon salt
  • 3 1/2 Cups all-purpose flour
  • 3 Tablespoons melted butter, for brushing

Directions

For the filling

In a large skillet, season the ground beef with salt and pepper and brown. When the beef is browned, remove from the skillet to large bowl. Drain extra grease from the skillet. Add the butter, melt, and then add the cabbage, mushrooms, onion, and garlic. Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium-high heat until cabbage is cooked through. Remove from the skillet and add to the bowl with the ground beef. Stir well. Cover and cool in the refrigerator while you make the bread.

For the bread

In a mixing bowl, dissolve the yeast in the warm water. Add the oil and sugar; let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough. Turn onto a floured surface; knead for 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Flatten each ball into about a 3-4 inch circle; add 2 heaping tablespoons of filling to the center and fold dough around to completely cover the filling. Pinch edges to seal and flatten to a hamburger bun-like shape. Place on a greased or lined baking sheet. Repeat with the remaining dough and filling, placing about 3 inches apart. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 425 degrees. Bake for 8 -12 minutes or until golden brown. While rolls are still warm brush with melted butter. Remove from pans to wire racks to cool.

Nutritional Facts

Total Fat
59g
90%
Sugar
17g
N/A
Saturated Fat
20g
98%
Cholesterol
159mg
53%
Protein
37g
74%
Carbs
108g
36%
Vitamin A
146µg
16%
Vitamin B12
3µg
43%
Vitamin B6
0.7mg
34.4%
Vitamin C
23mg
39%
Vitamin D
0.7µg
0.2%
Vitamin E
5mg
26%
Vitamin K
46µg
58%
Calcium
92mg
9%
Fiber
7g
29%
Folate (food)
221µg
N/A
Folate equivalent (total)
507µg
100%
Folic acid
168µg
N/A
Iron
8mg
46%
Magnesium
65mg
16%
Monounsaturated
28g
N/A
Niacin (B3)
15mg
74%
Phosphorus
415mg
59%
Polyunsaturated
5g
N/A
Potassium
763mg
22%
Riboflavin (B2)
1mg
68%
Sodium
1114mg
46%
Sugars, added
12g
N/A
Thiamin (B1)
2mg
100%
Trans
2g
N/A
Zinc
6mg
43%

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