“It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about– enjoying things”. -Julia Child
When memories of my childhood come to mind, the best of those memories most often revolve around food. My family was always eating. Birthdays, Holidays, funerals, Sundays…. the food was always homemade and ethnic in one way or another. I had one grandmother who was Southern. My Maw Maw made the best eggs, grits, and cupcakes, she even gave me frozen bananas… comfort food was her style. I have a grandmother that is Japanese. Nona, as she is known to her family, has always been a stay-at-home wife and mother. She met my grandfather during WWII. She fell in love and moved to the states, learned English and took cooking classes. By the time I came along she could cook anything. And did. Every single day. Even today, there are very few instances where I have been blown away by some food establishment. Everything I eat is compared to what I grew up eating. From Sushi to my German great grandmother’s Bierocks (or German stuffed rolls), ethnic food is what I grew up with, what I’m drawn to. It’s what I crave. Food that takes time and effort. Food full of flavors that awaken the palette. These things influenced the way I eat and the way I feed my own family. These things were my inspiration for this month’s Recipe Club theme.
I’m so excited for this month’s Let’s Dish! recipe club. Everyone has their own history of food and I’m looking forward to getting a taste of that.
Literally. 🙂
Come shake up your taste buds and share with us your ethnic food history. We’d love to have you. You don’t have to be a master in the kitchen, nor do you have to have your granny’s favorite recipe perfected. Don’t worry about being 100% authentic, every recipe in the world has been adapted to suit the taste of the person making it. Concentrate on those dishes or flavors you enjoy and come have some fun. It’s all about fun, creativity and community. Come mingle and eat, the drinks are on us!
There are many versions of this recipe, but I’m providing you with the best one (In my very bias opinion)
BIEROCKS
INGREDIENTS
FOR THE FILLING
- 2 pounds ground beef
- 3 cups chopped onion
- 4 large garlic cloves, diced
- 10 cups thinly sliced cabbage (about 1 lb.)
- 3 tablespoons extra virgin olive oil
- Salt
- White pepper
FOR THE DOUGH (we like ours thin)
- 3 cups bread flour
- 2 teaspoons dry active yeast
- 1 egg
- 1 teaspoon salt
- ¼ cup canola oil
- ¼ cup sugar
- 1 cup water
INSTRUCTIONS
**Start with the filling so it has time to cool while making the dough.
- In a large skillet brown the beef, make sure you minimize the chunks and make them fine. Add salt and pepper to season.
- Add the onion, garlic and cabbage.
- Stir to cook down the cabbage.
- Turn off the heat.
- Drizzle the olive oil and stir in.
- Transfer cooked filling to a large bowl to cool
- Add all of the ingredients for the dough into a bread machine or mix by hand
- Use the dough setting to prepare and proof the dough. or learn how to proof in your oven here if you don’t have a bread machine.
- When the dough is ready, preheat the oven to 350° F.
- Cut a section of dough at a time, spread with a rolling pin to about a 6-inch circle.
- Add about 4 tablespoons of the cooled meat and cabbage mixture in the middle of the dough circle, then fold the sides in to cover the filling and pinch the seams to seal.
- Place the assembled Bierocks in a prepared baking dish.
- Brush with melted butter now or after they come out of the oven.
- Bake for 30 minutes or until golden brown.
- Cool slightly before serving.
**photo credit Bakespace.com
