This week’s recipe is another great comfort food and snack item that originates in eastern Europe, and migrated from Russia, through Germany and travelled with the food traditions of German immigrants to North America. Variations are also known as Fleischkuche, Runza’s, Kraut Pirok and Cabbage Burger.
A soft, white bread dough is stuffed with a mixture of seasoned beef mince, onion and cabbage – and that’s it. You’re thinking it sounds a bit plain and dull? Yes, me too when I first read about these, but reading the reviews of these buns on recipe sites and blogs, you discover that these simple stuffed rolls have a huge fan base out there – so much so that they are made commercially in the US. The mix of meat, onions and cabbage is moist and savoury and comforting. Sometimes the most flavourful things come from the simplest of ingredients.
These rolls are best served warm, and served with salad they can be a simple and tasty lunch. Alternatively, they also freeze well – great for grab-and-go weekday lunches, they will have defrosted by lunchtime can be warmed up either in an oven or microwave.
Although the basic recipe is delicious, you can also add a little extra flavourings to your taste. The most popular variation includes a little sauerkraut with the cabbage: I personally wasn’t keen, but then I only had shop-bought sauerkraut to try it with. Home-made sauerkraut is probably much better. The second variation I tried was to add a little cheese. I went with some grated Grana Padano (a strong Italian cheese similar to Parmesan, but much cheaper) for maximum flavour without adding too much bulk to the filling. I really liked this little addition, but please do try the original mixture too – it really is delicious.
You can use any cabbage, but I like both the colour and texture of the Savoy cabbage – it holds its colour really well and makes the filling look fresh and juicy as well as taste that way.
Bierocks – Makes 12
500g strong white flour
1 sachet fast action yeast
1 large egg
1 tsp salt
1.5 tsp sugar
100ml whole milk
100ml boiling water
500g lean beef mince
1 large onion, finely chopped
1 small Savoy cabbage, finely shred
1 teaspoon black pepper
1 teaspoon salt
grated Grana Padano cheese (optional)
- Make the bread dough:
- Put the flour, yeast, egg, salt and sugar into a bowl.
- Add the boiling water to the milk and add gradually to the mixture until it comes together into a soft dough. You may need more liquid, depending on the moisture in the flour and egg.
- Knead the mixture for ten minutes, cover and set aside to rise for an hour.
- Make the filling.
- Heat a non-stick saucepan over a medium high heat and crumble in the meat. No need to have any oil, even lean mince has a certain amount of fat in it which will come out as the meat cooks.
- Stir the meat around until it is browned and shiny.
- Add the onion and continue stirring while the onion softens.
- Finally add in the cabbage and cook until the cabbage has softened – probably no more than 2-3 minutes.
- Stir in the salt and pepper, remove from the heat and set aside to cool.
- When the dough is risen, tip out and pat down.
- Divide dough into pieces weighing 75-80g.
- Roll dough out into a 15cm square.
- Put a measure of the cooled filling into the middle of the dough. I use an 80ml measuring cup.
- Add 1 teaspoon of the grated cheese, if using.
- Bring the corners of the dough together and pinch along the edges to seal in the filling. What you will end up with looks like the back of an envelope.
- Turn the buns over and place onto a parchment-lined baking sheet.
- Dust the buns with flour and set aside to rise for 15-20 minutes.
- Preheat the oven to 180°C, 160°C Fan.
- Bake the buns for 15-20 minutes until lightly browned.
- Remove the buns from the oven and immediately cover the baking sheet with some tea-towels. This will trap the heat and create steam, which will soften the crust of the buns.
- Eat warm.
Today is a bit of a two-for-one deal – there’s a lovely recipe for pulled pork and also an awesome serving suggestion.
Another pulled pork recipe I hear you cry? Yes, I know it’s barely a couple of weeks since the last one, but whilst the other recipe was almost elegant in its simplicity, this recipe shows how, with the addition of a few ordinary ingredients, you can create a dish of an altogether different character. Lets call the previous dish a Level 1 recipe. This one moves it on a bit to Level 2, with a dark, rich and spicy cooking liquid. Level 3 would bring even more intensity of flavour with the addition of a dry spice rub – we’ll get to that sometime later.
I grew up in the orchards of Herefordshire (not literally you understand – gimme a break here, I’m trying to be lyrical), and so to me, the link between apples and pork is a natural one. In the old days, pigs would be allowed into the orchards to eat up all the windfalls, and this would add flavour to the meat. The British custom of eating apple sauce with pork isn’t just an idle tradition – the acidity of the apples helps counteract the fattiness of the meat (see also vinegar with fish & chips, mint sauce with lamb, gooseberries with mackerel). Throw in some cider, cider vinegar and Bramley apples and this is a veritable pork-apple-festival on your tastebuds!
This is also another of my favourite types of recipe – set it and forget it in the slow cooker. The only downside of this low-maintenance style of cooking is having to endure for hours all the wonderful smells wafting through the house. If you don’t have a slow cooker, you could always use the oven on very low – for example 80-100°C – but it would require a little more effort (sealing the roasting tin with foil and basting every hour or so) to ensure the joint didn’t dry out.
Apple-Baked Pulled Pork – serves 10-12
2-3kg of pork shoulder joint(s) – boned and rolled if preferred, but bone-in is also fine. Whatever can fit in your slow cooker. I use 3 x 1kg joints.
2 medium onions
2 Bramley cooking apples
300g dark muscovado sugar
150ml apple juice
60ml Worcestershire sauce
60ml Dijon mustard
120ml cider vinegar
1/2 tsp ground ginger
- Peel and roughly chop the onions.
- Peel, core and chop the apples.
- Put half of the apples and half of the onions into the slow cooker.
- Arrange pork joint(s) on top and scatter the rest of the apples and onions over.
- Mix all of the remaining ingredients in a saucepan and warm over gentle heat, stirring until the sugar is dissolved.
- Pour liquid into slow cooker, cover and cook on low for 12 hours.
- Remove the meat and allow to drain in a sieve.
- When cool enough to handle, remove the skin and fat (the meat will just fall apart) and discard.
- Cover the meat with foil and keep warm.
- Strain the cooking liquid into a bowl and reserve the apple and onion pieces.
- Place the liquid in the fridge/freezer for 30 minutes to cool. As it cools, any fat will rise to the surface and solidify. It can then be easily removed.
- Lift the solidified fat from the cooking liquid with a slotted spoon and discard.
- Pour the cooking liquid into a pan and add the apple and onion pieces. Use an immersion blender (or alternatively a liquidiser) and puree to a smooth consistency. Bring to the boil and simmer until it has thickened to your liking.
- Pour over the prepared meat and serve.
Alternately, make some delicious Tiger Rolls and some Apple & Fennel Coleslaw and serve up the awesome sandwich in the picture above. Not only are the flavours amazing, they compliment each other perfectly. Make the sandwich with the undressed meat and then drizzle with gravy to your liking. The contrast in texture between the cool crunch of the coleslaw, the hot, piquant, melt-in-the-mouth pork and the ‘crispy on the outside yet soft on the inside’ Tiger Bread make these sandwiches a cut above the rest.
Cost £1.20 per person (August 2011, Pork £4 a kilo)