Kraut Bierocks These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'. Prep Time: approx. 45 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 45 Minutes. Makes 10 servings. Printed from Allrecipes, Submitted by Kim Van Pelt 1 1/2 (.25 ounce) packages active dry yeast 1/2 cup white sugar 2 cups warm water 4 cups all-purpose flour 1/2 cup powdered milk 1 1/2 teaspoons baking powder 1/2 cup shortening 1 pound lean ground beef 1 pound ground Italian sausage-[Turkey. Also made a no meat version.] 1 cup chopped onion 3 cups shredded cabbage 3 tablespoons prepared mustard 2 teaspoons salt 2 teaspoons ground black pepper 1/2 cup shredded, processed American cheese-"I'm pretty sure that we did not use American cheese. Can't remember what I substituted though. Something better." 1/2 cup shredded Cheddar cheese Directions 1 To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again. 2 To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted. 3 Preheat oven to 350 degrees F (175 degrees C). 4 Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling. 5 Bake in preheated oven for 20 minutes, or until golden brown. ALL RIGHTS RESERVED Copyright 2005 www.allrecipes.com, modifications by Antonio