Krautranzen or Bierocks
Clayton Schmitt, e-mail message to Michael Miller.
1 tsp salt
2 tbsp (scant) active dry yeast
3 1/2 c bread flour
1/2 c lukewarm water
1 1/2 c lukewarm milk
Dissolve yeast in warm water until bubbly. Heat milk to lukewarm.
In mixing bowl combine shortening and sugar and beat well. Add eggs
and beat. Add milk and salt.
Gradually add 3-3 1/2 cups flour. If using mixer with dough hook,
finish according to machine directions. If kneading by hand, turn
dough out onto lightly floured board and knead until smooth and
elastic, about 8-10 minutes. Place dough in greased bowl, turning
to grease top of dough. Covr with plastic wrap, set in warm place
and let rise until doubled in bulk.
1 lb lean ground beef
1/2 c soft shortening
1 medium-sized head of cabbage
1/2 c sugar
1 large onion, chopped
salt and pepper to taste
In a large skillet brown beef and season. Drain off excess fat.
Add onion and cabbage and steam until cabbage is tender. Salt and
pepper to taste and cool.
Punch dough down. Divide in half and roll out onto lightly floured
board. Roll dough into 12"x24" rectangles. Divide dough
into 8 equal parts. Divide half of the filling equally on each square.
Wet edges of dough with water. Bring opposite corners of squares
together. Pinch edges together tightly. Place, seam side down, on
a greased baking sheet. Cover lightly and let stand in a warm place
until light. Repeat with remaining dough and filling. Bake at 350
degree F. for about 15 minutes. Brush with margerine while still
hot. Cool. Serve warm or cold.
From Mennonite Foods and Folkways From South Russia by Norma Jost
to use any images from the GRHC website may be requested
by contacting Michael