Start with the filling so it has time to cool while making the dough.
In a large skillet at about 250° F, brown the ground beef, adding some of the salt and pepper.
Add the onion, garlic and cabbage.
Stir to distribute and cook down the cabbage.
Add salt and pepper to taste.
Turn off the heat.
Drizzle the olive oil and stir in.
Transfer cooked filling to a large flat-bottomed bowl to cool.
Add all of the ingredients but only 3/4 cup of the water for the dough into the bowl of a bread machine. Continue to add water as needed until a smooth dough ball is formed. You may not need the full cup of water.
Use the dough cycle to prepare and proof the dough.
When the dough is ready, preheat the oven to 350° F.
Cut a section of dough at a time, spread with a rolling pin to about a 6-inch circle.
Add about 4 tablespoons of the cooled meat and cabbage mixture in the middle of the dough circle, then fold the sides in to cover the filling and pinch the seams to seal.
Place the assembled bierocks in a prepared baking dish.
Brush with melted butter now or after they come out of the oven.
Bake for 30 minutes or until golden brown.
Cool slightly before serving.