German Meat Turnovers

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German Meat Turnovers

German Meat Turnovers

German Meat Turnovers


1 lb loaves frozen bread dough, thawed

1 lb ground beef

1 onion, chopped

1 clove garlic, crushed

1 1⁄2 tsp salt

1 1⁄2 tsp lemon-pepper

1 small head cabbage, chopped

2 tbsp Worcestershire sauce

2 tsp caraway seeds

1⁄2 cup butter, melted


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.

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