Thursday, October 30, 2014

A Practice Run


Kraut Burgers/Cabbage Pockets/Kraut Bieroks/Runza

Dough:  6 cups warm water;
1/3 cup sugar; 
3 tablespoons yeast (stir and wait until bubbly);
1/2 cup oil; 
2 teaspoons salt (add and mix); 
5 lb. flour (add and knead until spongy, let rise in warm space until double in bulk.)

Filling: 7 lbs. ground beef (brown); 
2 cups chopped onions; 
6 teaspoons salt; 
8 teaspoons pepper (add and continue to brown); 
10 pounds shredded cabbage, (add and cook until done.)

Roll dough and cut into 6" squares. 
Fill with 3/4 cup meat mixture. 
Pinch dough until closed. 
Bake at 375 degrees for 20-25 minutes or until browned. 
 Remove from oven and immediately coat with butter. Cool.
Store in refrigerator or freeze. 
Reheat in microwave or by putting in oven for a few minutes.


Sometime next year, in 2015, the Young At Heart dinner will consist of cabbage pockets. The two experienced makers of Kraut Burgers/Cabbage Pockets/Kraut Bieroks/ or Runza were on hand to show how the German-Russian rolls are made. It was decided to have a trial run on how to make them and yesterday five people met to practice making the stuffed rolls
.
First the yeast dough was prepared and when I arrived I was told the dough was in the stage of rising. I had been invited to come observe the work that is necessary to make the Cabbage Pockets. I was told that the dough had to double in size.


While waiting for the dough to rise, ground beef was browned with the onions. Seasoned with salt and pepper. Ten pounds of shredded cabbage were added to the meat mixture and cooked.

 After the dough doubled it was punched down and separated into two large balls. On a lightly floured table the dough was rolled out into a thin layer about 36x24 rectangle. Six inch squares were cut into the dough with a pizza cutter and on each square about 3/4 cup of filling was placed. Corners of the dough were brought up to a point and seams were pinched. The pillows, for they do look like small pillows, were placed on a large pan and baked at 375 degrees for about 20-25 minutes or until becoming a nice tan color. Once out of the oven, butter was smeared on the top of each roll making each roll glow a golden brown.






It took about three hours to make the 46 stuffed "pillows" by five persons and even though math is not my favorite subject I figure it will take five persons making 50 rolls or twenty persons to make the four hundred rolls for the dinner next year. I envision the making of the rolls will be quite an assembly line!




The finished product looked perfect, the cooks looked proud, and when I was given one to eat, I found it to be warm, tasty, good and yummy! Maintenance people, office workers, the priest. visitors and the cooks all enjoyed eating the delicious stuffed cabbage pillows!




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