Beef And Cabbage Turnovers Recipes

TANGY BEEF TURNOVERS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese. , Unroll crescent roll dough and separate into rectangles. Place on greased baking sheets; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake at 375° for 15-18 minutes or until golden brown.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

BEEF AND CABBAGE TURNOVERS

Steps:

• Heat butter in large sauce pan. add onion and cook gently until tender, about 5 mionutes. add meat and cook and stir until all redness disappears. add cabbage, carrot, salt, pepper, mace, worcestershire sauce and water. cover and simmer 15 minutes. uncover and continue cooking until all excess liquid cooks away. meat should be moist but not wet. cool.
• heat oven to 425 f
• roll pastry very thin into oblongs or squares (roll 1/2 at a time) and cut into 6-ince (15-cm) squares. you should be able to make 18 squares so be sure to roll very thin.
• lay the pastry squares out on the counter and top each one with 1/4 cup (60 ml) of the meat mixture. moisten 2 adjacent edges of the square with water and fold pastry over to form a triangle, pressing together along edges wtih the tines of a fork. put on large cookie sheets. beat egg yolk and water together an dbrush over tops of turnover (not on edges).
• bake 25 to 30 minutes or until very well browned. serve hot.

BEEF AND CABBAGE TURNOVERS - BIEROCKS

Steps:

• Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1.
• cup of the flour. Beat until smooth. Mix in enough remaining flour.
• to make the dough soft but easy to handle. Turn onto well-floured.
• surface; knead until smooth, about 5 minutes. Place in greased.
• bowl; turn greased side up. Cover; let rise in warm place until.
• double, about 1 hour.
• Cook and stir beef until light brown. Stir in cabbage, onion, water,.
• salt, caraway seed and pepper. Heat to boiling, reduce heat. Cover.
• and simmer until cabbage is tender, about 15 minutes.
• Punch down dough. Roll into a 16-inch square and cut into 1 inch.
• squares. Place about 1/4 cup filling onto the center of each square,.
• bring corners up and together, then pinch to seal. Place seam side.
• down on a greased cookie sheet. Shape into rounds. Let rise again.
• until double, about 1 hour. Preheat oven to 375°F Bake until pastry.
• is light brown, about 20-25 minutes. Brush tops with butter. If.
• desired, wrap individually and freeze. If turnovers are prepared.
• ahead and frozen, they should be covered and reheated at 350F for.
• about 20-30 minutes.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees Celsius.
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally.
• Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

BIERROCKS OR MEAT AND CABBAGE ROLLS

Steps:

• Bierrocks.
• Serves 10.
• Bake 350/20-30 minute.
• Dough:.
• 2 cp warm water.
• 2 pkg dry yeast.
• 1/4 cp sugar.
• 1 1/2 tsp salt.
• 1 egg.
• 1/4 cp margarine.
• 6-6 1/2 cp flour.
• Chill dough several hours.
• Meat mixture:.
• Brown in skillet:.
• 1 1/2 lb. beef.
• 1/2 cp onion.
• Add:.
• 3 cp cabbage, finely cut.
• 1 1/2 tsp salt.
• 1/2 tsp pepper.
• dash Tabasco sauce.
• Cover skillet and continue cooking over low heat stirring occasionally, until cabbage is tender. Do not add liquid.
• Cool slightly.
• Roll out dough into thin sheets. Cut in 5" squares. Place 2 tablespoons meat mixture on each square, pinch edges together and place pinched side down on greased cookie sheet. Let rise 15 minutes. Bake at 350 for 20-30 minutes.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.