Post 9xSFRCxpOOr41g1LZw by gamehawk@mastodon.social
 (DIR) More posts by gamehawk@mastodon.social
 (DIR) Post #9xSFRCMbcn54AEbcYq by gamehawk@mastodon.social
       2018-11-12T21:53:27Z
       
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       Making bierocks: brown a pound of 85% lean ground beef in a Dutch oven or other fairly deep heavy-bottomed pan. DO NOT DRAIN.(If you're vegan, use your favorite equivalent. I've done it with huge batches of assorted mushrooms, with neutral vegetable oil to make up the fat. TVP or seitan would be excellent too.)Remove the ground beef with a slotted spoon and keep warm.
       
 (DIR) Post #9xSFRCxpOOr41g1LZw by gamehawk@mastodon.social
       2018-11-12T22:07:45Z
       
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       In the drippings, saute about 3/4 cup chopped onion (1 small), then add about 4 cups of shredded cabbage (about half a head). Add 1 to 1 1/4 teaspoon each of salt and black pepper. Cook and stir until liquid is almost gone and veggies are well caramelized.Prepare one box of Pillsbury Hot Roll Mix, or one batch of BHG refrigerator roll dough. (Yeah, do this before you cook everything else.)
       
 (DIR) Post #9yTL5O0WLpc1xgw0Q4 by gamehawk@mastodon.social
       2018-11-12T22:10:11Z
       
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       Divide dough into 12 pieces. Roll out into a circle, scoop 1/12 filling on top, and pinch the edges closed. Some people make squares and draw up the corners, some people make half-moons, but by far the most common way is to just draw up the circle edges, smush them together, and put the bierock seam side down on the baking sheet.Bake at 375 for 15-20 minutes. Let cool enough to eat (this is the hard part).
       
 (DIR) Post #9yTL5OViTqZ9WRWv2m by gamehawk@mastodon.social
       2018-11-12T22:10:48Z
       
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       (Oh yeah, right before you fill them, mix the ground beef back in, in case that wasn't clear.)