Kraut Berok...or Runza

Memories of my grandmother center around the kitchen.  She was a good cook.  One of the things I enjoyed eating was her "Kraut Berok".   She was a  full German, coming from Russia when she was just a child.  My thoughts turned to her and her specialties when I began looking for recipes to use for our garden fresh cabbage.But I thought...I don't have the time to cook like she did! She would spend what seemed all day in the kitchen making kraut berok. But I really want my children to experience this...so I carved out a time in my schedule for making this special treat.

 Cut the cabbage

 

And the onion

 

Your choice of "meat" chopped

 

Place it all in a pot to simmer for an hour or more...some people saute the onion first, but I didn't.

 

Ok...here I cheated...instead of making my own bread dough, I found this to work just fine, though I would prefer it to be wheat...I will have to look for some wheat dough.

 

Flatten the thawed dough...add filling

 

Take another flattened roll, place it on top, and seal the edges all around the filling.

 

                                                            Let rise for half an hour

 

Bake at 350 for 25-30 minutes

It doesn't taste as good as Grandmas....or look the same...but with practice it may improve:)