Kraut Berok

Submitted by: Admin5 (Favorite Recipe) on 05/11/2009

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2.63 avg rating
615 votes

Rating

Ingredients

Meat and Cabbage filling:
1 lg. Cabbage (coarsely chopped)
1 1/2 lb. Hamburger
1 lg. Onion (coarsely chopped)
1/2 lb. Pork Sausage
Salt and Pepper (to taste)
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Sweet Dough:
1 cup Milk
2 tsp. Salt
1/4 cup Shortening
1/4 cup Sugar
2 Eggs (well beaten)
6 cups Flour
1 cup mashed Potatoes
1 pkg. Dry Yeast (dissolved in 1/4 cup warm water)

Directions

1. Make dough by heating milk, shortening, sugar and salt until shortening is melted.
2. Pour in large bowl and add mashed potatoes, eggs and yeast, mixing well. Add flour and any additional flour needed to make stiff dough. Cover and let rise twice.
3. While dough is rising the second time, simmer salted meats in large skillet, stirring often as not to get too brown. When cooked add cabbage and onions.
4. Cover and simmer slowly stirring often until cabbage has wilted down. Cook uncovered until all liquid has cooked away. Remove from stove and cool.
5. Rollout bread dough on floured surface to 1/3 inch thickness. Cut into squares about 6 1/2 x 6 1/2 inches. (Make one Berok at a time)
6. Place about 3 teaspoons of warm meat mixture in center of each square. Immediately lift up corners and pinch edge together.
7. When all are sealed place seam down on greased cookie sheet. Brush tops with melted butter, cover and let rise 20 to 25 minutes.
8. Bake at 375 degrees for 20 to 25 minutes or until golden brown.

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