Ever since we had berocks from Harvestyme Bakery, I’ve been wondering if I could make them. You see, they are tasty, they freeze well, they are a meal in a pocket, and would be perfect for camping. I was happy to realize that the recipe for cabbage-beef buns in one of my favorite cookbooks, the Gardeners’ Community Cookbook, was for what I know as berocks! Although they take a while to make, they are so worth it! They are a hearty, satisfying meal and the bun is so delicious. And we had enough left to freeze six berocks for a quick meal or camping trip. The recipe calls for ground beef, but we substituted ground bison from Wichita Buffalo Company. We also used resilient red cabbage from Sunrise Acres. I say “resilient” since it waited in the crisper for *cough* about six weeks and it was still crisp and pretty.
.Cabbage-Beef Buns (aka Berocks).
from Gardeners’ Community Cookbook
:: 1/4 c warm water
:: 1 package active dry yeast
:: 1 cup milk
:: 2 T solid vegetable shortening
:: 2 T sugar
:: 1 large egg, beaten
:: 3 1/2 c all-purpose flour
:: 3/4 t salt
:: 4 c Cabbage-Beef Filling (recipe follows)
1. Pour the warm water into a large mixing bowl and sprinkle the yeast over the top. Set aside for 15 minutes, until bubbly.
2. Combine the milk, shortening, and sugar in a small saucepan. Heat until beginning to bubble around the edges but not yet boiling. Remove from the heat and set aside to cool to room temperature.
3. Combine the flour and salt. Stir the egg into the yeast. Add the flour mixture alternately with the milk mixture, incorporating well after each addition, until you have a stiff but sticky dough. Knead the dough in the bowl by hand or by machine for 15 turns, incorporating any flour remaining on the bottom or clinging around the edges, until somewhat smooth and no longer sticky. Cover the bowl with a cloth and set aside in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
4. Meanwhile, make the filling.
5. When ready to bake, preheat the oven to 400˚. Lightly grease a baking sheet.
6. Divide the dough into 16 portions. One at a time, press or roll a portion into a square or round about 1/8 inch thick and 5 inches across. Place 2 heaping tablespoons of the cabbage filling in the middle of the dough. Fold over the dough edge to edge to enclose the filling in whatever shape seems easiest. Pinch the edges together to seal, transfer to the baking sheet, and continue until all the buns are filled. If necessary, use another baking sheet so the buns don’t touch each other.
7. Bake for 14 to 16 minutes, or until golden all around. Serve right away or at room temperature.
:: 2 c thinly shredded cabbage
:: 3/4 c finely chopped onion
:: 3/4 lb. lean ground beef (Mmmm…we used ground bison
:: 1 T oil, for greasing skillet
:: 1/2 t salt
:: 1/2 t black pepper
:: 1 T chopped fresh dill or 1 1/2 t dried dillweed (optional, but recommended)
1. Bring a medium pot of water to boil. Add the cabbage and onion and simmer briskly until crisp-tender, about 5 minutes. Drain and set aside to cool and drip dry.
2. Brown the beef in a lightly greased skillet over medium heat until no longer pink, 8 to 10 minutes. Pour off any grease, and let cool enough to handle.
3. Crumble any large chunks of the beef, add the cabbage mixture and the remaining ingredients, and mix well. Use right away or store in the frig for up to 2 days.