Kraut Berok (Cabbage Pockets)


I received a request for this recipe after the posting of Anyliss is in my Kitchen, so here it is!  Enjoy!

Making Kraut Berok, or Cabbage Pockets, on a day that included a trip to McMinnville, the vet, and afternoon coffee with a good friend created a challenge since being home when rising dough needs attention is better than not being home… But make it I did, and it was delicious–served simply with steamed peas (with a small dollop of butter on top), and pickled beets on a bed of spinach leaves. I made two  marionberry turn-overs for dessert using a bit of the extra dough.

This is my grandmother’s recipe, Anyliss (Anna) Schauermann, passed on to me by my mother.  Grandma made it just with cabbage and onion when meat was scarce; Mom always made it with ground beef.  I’ve baked it up both ways since.  Today I used the last bit of pork sausage in the freezer, which offered yet another version of this standard German faire.

1 c. milk                 4 Tbsp. butter
3 Tbsp. sugar        3/4 tsp. salt
1 Tbsp. yeast          2 eggs at room temp
4 c. flour (I use whole wheat)

Scalt milk, add shortening, sugar and salt. Cool.  Add yeast and let it softened.
Add 1 c. flour and to form spongy dough.  Add eggs, beat.

Add remaining flour and knead 10 minutes, adding flour if necessary.
Grease bowl, cover, and let rise until double (1 1/2-2 hours).

Meanwhile make Filling:

Brown 1 pound ground beef (or pork sausage). If your beef is grass-fed, it’s likely very lean and you may need to add a bit of oil in the browning process.  Dice 2 medium onions and shread 1 medium head of cabbage and add to ground beef, cooking until the cabbage is tender.  Salt and pepper to taste.  Put in colander to drain and cool. (I save the juices to use as stock later).

When dough has risen, punch it down.  Roll in a rectangle about 1/4 inch thick.  Cut into 12 pieces (a pizza cutter works well).  Take a piece aside at a time, roll it again and put about 1/2 cup of well drained filling into the center.  Bring the corners together and pinch the four edges to seal.  Place pockets in oiled pans and allow to rise another 30 minutes.













Preheat the oven to 400 about 15 minutes into the final rise.  Bake for 20-25 minutes.  Cool about 10 minutes on cooling racks before attempting to eat.

Kraut Barok freezes well.  Re-heat in the oven or a toaster oven rather than in the microwave (which inclines them toward sogginess!)


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