Kraut bierock is a German dish my father passed along to me and my siblings. It is a very typical German dish; bland with few ingredients to help us poor Germans to feel we are experiencing a grander meal. The original recipe begins by preparing dough, allowed to raise overnight, and kneaded twice. The recipe for the stuffing we learned consists of 1 part ground beef, 1 part cabbage, and about 1/4 part onion. (Often we used unscaled measurements as 1 lb beef, 1 head cabbage, and 1 onion.) These are cooked together with salt and pepper, to taste, until the cabbage is soft. After cooked, you spoon about two scoops into a square cut of bread dough and form it into a closed roll (or pocket) of bread dough. Finally, you bake this at about 350º for 25 to 30 minutes until browned.
Now that I live in Arizona, I wanted to try to change the recipe a little. The obvious was to add spice. I added approximately one-eighth part jalapenos. I also added a little more spices; garlic and cilantro.
Because of my laziness and procrastination, this is not a viable process; I always wait until it is too late to finish the preparation work. So I sought methods to shorten the total time. By luck, I found Pillsbury has sheets of dough, refrigerated not frozen. This allowed me to open packed dough, lightly roll it, and prepare the bierocks. I opted to purchase 4 containers of this prepared dough. I decided to cook these upside down to help keep the edges closed. This resulted in them looking identical to Hot Pockets. I also purchased cole slaw mix; shredded cabbage. That eliminated another time-consuming step. To try to match the recipe, I approximated one package per pound of ground beef.
Unfortunately, my measurements were not very well approximated. The dough ratio of four was perfect. However, the cabbage, jalapenos, garlic, and cilantro measurements need adjusted. It needs more cabbage; I would suggest about one and a half packages of cabbage per pound of ground beef. My bierocks had zero spice; they were nearly identical to the original recipe. I suppose one could look at that as a plus; meaning, I did not screw it up. But it did not gain the southwest flair I really was looking to add. I will double the approximations I used for the jalapenos, garlic and cilantro.
In the end, here is what I will apply to future attempts and modifying kraut bierock recipe. First, add more jalapenos, probably twice the amount I added. Second, cooking the bierocks upside down was a plus; it helped keep the bierocks closed. And, finally, the use of prepackaged dough and shredded cabbage greatly reduced the preparation time.