"This recipe comes from a childhood memory. My mom was no Julia Childs, let me tell you, more like Bridget Jones. But when she made bierocks, they were good. I tried a lot of bierock recipes, but most of them called for frozen dough (yuck!). I use a bread machine, but that is not necessary. Mom's were good, mine are great!"
Cook and stir onion in a nonstick skillet over medium heat until tender, about 5 minutes. Add ground chuck; cook and stir until browned, about 8 minutes. Drain well. Season with monosodium glutamate, red pepper flakes, salt, and pepper. Reduce heat to low; simmer, stirring often, until flavors combine, about 5 minutes.
Bring a lightly salted pot of water to a boil. Add cabbage; reduce heat to low. Simmer, covered, until cabbage is just tender, about 15 minutes. Drain well and let cool, 5 to 10 minutes. Fold into the ground chuck mixture.
Place bread flour, milk, all-purpose flour, egg, sugar, butter, bread machine yeast, and salt in the bread machine in the order recommended by the manufacturer. Run "Dough" cycle.
Turn dough out onto a floured surface. Cut in half; roll each piece of dough to 1/3-inch thickness. Cut each piece into 5 smaller pieces.
Place a large spoonful of ground chuck-cabbage mixture in the center of each piece of dough. Fold dough over and seal around filling.
Arrange bierocks on greased baking sheets. Cover with a clean dish towel and place in a warm, dry place to rise for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake bierocks in the preheated oven until golden brown, 12 to 15 minutes.
Substitute active dry yeast for the bread machine yeast if preferred.
Make the meat mixture your own. You can add or subtract from the meat mixture: use ground pork, sprinkle cheese over meat once it's in the pastry, or add a little barbeque sauce to the meat. But don't change the dough - the secret is in the dough!