Frozen Bread Dough Beef Cabbage

Savory beef and cabbage rolls made with frozen bread dough have become a crowd-pleaser in my home for casual get-togethers and weeknight dinners alike. The pillowy soft exterior and rich filling remind me of cozy kitchen days spent prepping simple meals that stick to your ribs.

I first tried stuffing bread dough with beef and cabbage after a neighbor brought some over. The combination of buttery dough and savory filling was such a hit that I started making double batches just to have leftovers in the freezer.

Gather Your Ingredients

• Frozen unbaked rolls: This is the ultimate shortcut I always reach for these when I do not want to fuss with yeast dough from scratch Look for rolls that are evenly shaped and free from freezer burn
• Lean ground beef: Provides a rich base for the filling Choose fresh ground beef with little excess fat for the best texture
• Unsalted butter: Adds flavor depth and helps the beef brown Go for high quality butter for superior results
• Yellow onion: Finely chopped for mellow sweetness Select firm onions with papery skins
• Cabbage: Brings a gentle crunch and mild earthiness into the mix Choose tight heavy heads and chop finely for best texture
• Salt: Brings out all the flavors Use kosher salt if you can
• Freshly ground black pepper: Gives a mild heat and aroma Always grind fresh for the brightest taste
• All purpose flour: Thickens the filling and helps absorb any extra fat from the meat Use just enough to bind
• Egg: Used for the egg wash to create a glossy golden finish Use large fresh eggs
• Milk: Combined with egg to thin the wash Whole milk adds richness

How to Make It

Proof the Dough:

Arrange frozen roll dough on baking trays with enough room to double Cover them loosely with a clean tea towel and let sit at room temperature for three to five hours The rolls should be pillowy and doubled in size Touch them gently to check for softness

Prepare the Filling:

In a large skillet crumble ground beef and cook over medium heat until mostly browned Add butter then stir in finely chopped onion and cabbage Continue cooking until the onion is translucent and the cabbage has softened The beef should have no remaining pink Season with salt and pepper Add all purpose flour and mix well so the filling thickens slightly and any extra juices get absorbed Remove from heat and allow to cool slightly This makes it much easier to handle during assembly

Shape and Fill Rolls:

Preheat oven to one hundred seventy five degrees Celsius Press each risen dough ball flat in your palm so you have a three inch disk Place two generous spoonfuls of beef and cabbage filling in the center Gently stretch dough over the filling and pinch the edges together underneath so you fully enclose the filling Repeat with the rest of the rolls Arrange finished buns seam side down on a parchment lined tray Let them rest for thirty minutes This extra rest helps the dough puff up for a fluffier final bun

Glaze and Bake:

In a small bowl whisk together one egg and one tablespoon of milk until well blended Brush the tops of each roll with the egg wash using a pastry brush This gives them their trademark golden shine Bake for eighteen to twenty minutes rotating the tray halfway through The rolls should be uniformly golden on top and sound slightly hollow if tapped cool for five minutes before eating

Lean ground beef has always been my favorite part of these rolls Its flavor really compliments the mild cabbage and buttery bread I once made a batch with my sister after a winter hike and that meal still pops into my mind whenever I smell freshly baked bread

Flavor Boosters

Try swapping ground turkey for beef if you prefer a lighter filling For a vegetarian version use seasoned sauteed mushrooms in place of meat You can also add shredded carrots or bell pepper right along with the cabbage for an extra veggie punch

Serving Suggestions

These are perfect served warm with spicy mustard or a tangy yogurt dipping sauce For a bigger meal plate them with a crisp green salad or a bowl of soup They re also great in lunchboxes and as after school snacks

Creative Twists

Stuffed bread rolls like this go by many names from bierocks in the Midwest to piroshki in Eastern Europe My version is inspired by both but takes full advantage of modern shortcuts I love how timeless and adaptable stuffed bread can be

These beef and cabbage rolls are unbeatable fresh from the oven but even better when you have extra tucked away in the freezer. Enjoy the savory comfort any time hunger strikes!

Common Questions About This Recipe

→ Can I use fresh dough instead of frozen?

Yes, fresh bread dough works well; just ensure you allow time for proofing and shaping before baking.

→ How do I keep the dough from getting soggy?

Let the beef and cabbage mixture cool before filling the dough to prevent excess moisture.

→ What can I serve with these rolls?

They pair nicely with a crisp salad, pickles, or a simple soup for a complete meal.

→ Can I freeze unbaked filled rolls?

Yes, assemble and freeze the rolls before baking; thaw and bake when ready to serve for convenience.

→ What other seasonings work well with the filling?

Try adding garlic, caraway, paprika, or a pinch of dried herbs for extra flavor in the beef and cabbage.