Best 10 Bierocks German Hamburger And Cabbage Filled Rolls Recipes

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**Discover the Delightful World of Bierocks: German Hamburger and Cabbage-Filled Rolls**

Embark on a culinary journey to Germany with the enticing Bierocks, also known as Kraut Piroshkis. These delectable rolls are a symphony of flavors, featuring a tender, golden-brown crust encasing a savory filling of seasoned ground beef, shredded cabbage, and aromatic spices. Originating from Volga Germans, Bierocks have become a beloved comfort food, cherished for their hearty and comforting nature.

This article presents a collection of meticulously crafted Bierock recipes, each offering unique variations to tantalize your taste buds. From the classic Bierock recipe that stays true to its traditional roots to innovative takes that incorporate exciting ingredients, there's a recipe for every palate.

Dive into the realm of Bierocks and experience the perfect balance of savory, tangy, and slightly sweet flavors, all wrapped in a soft and fluffy bread. Whether you're a seasoned home cook or a novice in the kitchen, these recipes provide clear and detailed instructions, ensuring a successful and enjoyable culinary adventure.

So, gather your ingredients, preheat your oven, and prepare to indulge in the delectable world of Bierocks. Let's embark on this tasty journey together!

Let's cook with our recipes!

HOMEMADE BIEROCKS RECIPE



Homemade Bierocks Recipe image

Bierocks are a famous German dish consisting of ground hamburger, cabbage, and onion all encased in a sweet bread roll. The combination is amazing!

Provided by Joanna Stephens

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 package active dry yeast
2 1/2 cups warm water
1 cup milk
1/2 cup salted butter (melted)
1/2 cup granulated sugar
2 eggs
10 cups all-purpose flour
2 Tbsp butter
1 onion
4 cups shredded cabbage
2 pounds ground beef
2 tsp salt
2 tsp pepper
2 cups shredded cheddar cheese (optional)

Steps:

  • The first thing you will do is add yeast to your large mixing bowl. Then you will add in your warm water. Whisk these together for about 10 seconds and then let it sit for 10 minutes until it looks frothy.
  • Then you will want to microwave the milk for 20-30 seconds or until it feels warm. Also, you will want to melt your butter and then let it set.
  • When the water and yeast are frothy, you will add in the warm milk and melted butter. Mix this for about a minute.
  • Then, add in your sugar and eggs. After this has been mixed well, you will begin adding flour.
  • Start by adding in 1 cup at a time. When the bierock dough starts getting thicker, switch to your dough hook. Keep adding in all the flour until you have used up the 10 cups.
  • Then, you will want to scoop this dough out onto a floured surface and knead for 2 minutes. Form it into a ball and place it in a well-oiled bowl.
  • Cover the dough, and let it rise in a warm location of your house for about 1 hour.You can then work on the bierocks filling.
  • Start by chopping up your onion and cabbage. You will want to place butter into a large frying pan and then add in the shredded onion and cabbage. Let this cook for 6-7 minutes stirring often.
  • Next, you will want to cook your hamburger and then drain the grease.
  • In a large mixing bowl, you will combine the hamburger, cabbage, onion, and salt and pepper. This will make a traditional bierock filling.
  • What I like to do is also add in some shredded cheddar cheese! This step is certainly optional, but if you like cheese, I definitely recommend it. You will mix all of this together.
  • When the dough has risen for the full 1 hour, you will then separate out the dough into 18 balls of dough. Roll them each out on a floured surface.
  • Then, pre-heat your oven to 375 degrees Fahrenheit.Next, scoop approximately 1/2 cup of the bierocks filling into the dough. Then fold the dough around the filling, pinching it closed.
  • Then place it on a cookie sheet with parchment paper, seam side down. You will then bake these bierocks for 30 minutes. Make sure to rotate the pan half-way through cooking time.
  • Another optional, but equally tasty thing you can do is brush the tops with melted butter!

BIEROCKS (GERMAN STUFFED ROLLS)



Bierocks (German Stuffed Rolls) image

The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 2h50m

Number Of Ingredients 13

1 c milk, warmed to 80F
¼ c white sugar
2 ¼ tsp active dry yeast (1 package)
4 c unbleached all-purpose flour
2 Tbsp salted butter, melted and cooled
1 egg, beaten
¾ tsp salt
½ lb ground beef (85-90% lean)
½ onion, diced
3 c shredded cabbage (about ¼ of a medium head)
¼ tsp salt
¼ tsp ground black pepper
1 Tbsp milk

Steps:

  • In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam.
  • Whisk the mixture to combine and whisk in 2 c of flour.
  • Add melted butter, egg, and salt. Whisk to incorporate.
  • Stir in the remaining flour ¼ c at a time, using only as much as you need to get the dough to come together. Turn the dough onto your counter and knead, for 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)
  • Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.
  • While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium-high until mostly cooked, 5-7 min.
  • Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions. Cook 2-3 min, until they begin to soften.
  • Add cabbage and cook 7-10 minutes, until cabbage is tender.
  • Remove filling from heat and season with salt and pepper.
  • Knock back the risen dough and turn it onto your work surface.
  • Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a circle 4-5" in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3-5 min before attempting to flatten further.)
  • Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear.
  • Bring the edges together and pinch them to seal the dough completely. Continue until all the dough and filling has been used.
  • Place the shaped bierocks on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.
  • During the last 10 minutes of rising time preheat your oven to 375F.
  • Brush the bierocks lightly with milk and bake for 20-25 min, until golden brown and hollow sounding when tapped.
  • Remove from oven and let cool on a wire rack.

Nutrition Facts : Calories 362 calories, ServingSize 1 roll

BIEROCKS (GERMAN MEAT TURNOVERS)



Bierocks (German Meat Turnovers) image

Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.

Provided by Pamela Logsdon

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 ½ teaspoons salt
1 ½ teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
½ cup melted butter

Steps:

  • Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
  • Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.2 g, Cholesterol 45 mg, Fat 16.1 g, Fiber 3.3 g, Protein 15.4 g, SaturatedFat 6.9 g, Sodium 882.5 mg, Sugar 3.9 g

STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)



Stuffed Hamburger-Cabbage Buns (Runzas or Bierocks) image

Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.

Provided by TGirl

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb frozen white bread dough, thawed (equals 2 loaves)
1 lb ground beef
2 cups shredded cabbage
1 cup chopped onion
1/4 cup chopped parsley (fresh)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic
1 cup cheddar cheese
1/4 cup ketchup
1 egg, slightly beaten
1 tablespoon milk
kosher salt (optional)
cracked pepper (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In 10 inch skillet, brown beef over medium heat.
  • Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
  • Cook until cabbage is crisp/tender (5 minutes).
  • Add cheese and ketchup.
  • Remove from heat and set aside to cool.
  • Divide each bread loaf into 4 equal pieces.
  • Roll dough out on lightly floured surface into a 6 inch circle.
  • Place 1/2 C of beef mixture into center of each circle.
  • Pinch the edges of the dough together to enclose beef and form into bun shape.
  • Seam side down, place filled bun on greased cookie sheet.
  • In small bowl, mix egg and milk.
  • Brush top of bun with egg mixture.
  • Sprinkle top with a bit of kosher salt and cracked pepper if desired.
  • Bake for 25-30 minutes or until browned.
  • Serve with ketchup, mustard, barbecue sauce and relish if desired.
  • TIP-buns can be frozen after cooking.
  • To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.

Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1

NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)



Nana's Bierox

My mother made these for us growing up, and now my kids like me to make these easy to eat and handle "hamburgers." These are easy to freeze and reheat. The best dough mix to use is the Pillsbury Hot Roll mix that comes in a blue box.

Provided by srooc1

Categories     One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

1 lb ground beef
1/4 teaspoon pepper
1/2 teaspoon salt
3 cups cabbage, shredded
2 cups onions, chopped
16 ounces hot roll mix

Steps:

  • Brown ground beef and onion in skillet.
  • DO NOT DRAIN!
  • Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
  • While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
  • When dough is ready, pull off small balls of dough and roll out.
  • Place meat mixture into middle of the dough.
  • Fold the dough around the meat mixture.
  • Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.

Nutrition Facts : Calories 270.4, Fat 12, SaturatedFat 3.9, Cholesterol 26.5, Sodium 537.3, Carbohydrate 29.3, Fiber 1.8, Sugar 6.4, Protein 10.8

BIEROCKS GERMAN HAMBURGER AND CABBAGE-FILLED BUNS RECIPE - (4.4/5)



Bierocks German Hamburger and Cabbage-Filled Buns Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 14

FILLING INGREDIENTS
4 c cabbage, chopped into about 1/4 inch bites
1/2 c onions, diced
2 Tbsp oil
1 lb hamburger
salt and pepper to taste
DOUGH INGREDIENTS
4 1/3 c all purpose flour
1 pkg active dry yeast
1 c milk
1/3 c sugar
1/3 c butter
1 tsp salt
2 eggs

Steps:

  • FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. Season with salt and pepper. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute, then three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch. Cut into squares of 3 inches by 3 or 4 inches by 4. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers. You will see that you now have open slits along the diagonals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together. The end product should be a square with a seam running from each corner to the center where all four are joined. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation). Let rise 30 minutes. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

PAM'S BIEROCKS



Pam's Bierocks image

A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!

Provided by PUSHKEMAA

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h30m

Yield 20

Number Of Ingredients 13

2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar
¼ cup margarine, softened
1 egg
2 teaspoons salt
7 cups all-purpose flour
1 pound lean ground beef
1 cup chopped onion
6 cups shredded cabbage
1 teaspoon salt
1 teaspoon black pepper
¼ cup melted butter

Steps:

  • Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  • In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  • Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  • Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 40.7 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 3.9 g, Sodium 416 mg, Sugar 6.2 g

EASY GERMAN BIEROCKS (RUNZA)



Easy German Bierocks (Runza) image

This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better.

Provided by HEATHER C

Categories     Appetizers and Snacks     Pastries

Time 1h35m

Yield 36

Number Of Ingredients 8

1 tablespoon vegetable oil
2 pounds ground beef
1 small onion, chopped
1 head cabbage, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
36 frozen dinner rolls, thawed
2 quarts vegetable oil for deep frying

Steps:

  • Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
  • Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
  • Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
  • Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 22.9 g, Cholesterol 16.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 267.2 mg, Sugar 3.4 g

BIEROCKS GERMAN HAMBURGER AND CABBAGE FILLED BUNS



Bierocks German hamburger and cabbage filled buns image

Both grandmothers used to make these and it seemed that they could never make enough of them. They are great fresh from the oven and on the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant! Enjoy.

Provided by Tim Hankel

Categories     Burgers

Time 30m

Number Of Ingredients 14

FILLING INGREDIENTS
4 c cabbage, chopped into about 1/4 inch bites
1/2 c onions, diced
2 Tbsp oil
1 lb hamburger
salt and pepper to taste
DOUGH INGREDIENTS
4 1/3 c all purpose flour
1 pkg active dry yeast
1 c milk
1/3 c sugar
1/3 c butter
1 tsp salt
2 eggs

Steps:

  • 1. FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. ** This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
  • 2. Season with salt and pepper.
  • 3. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper.
  • 4. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
  • 5. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
  • 6. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
  • 7. Add to flour mixture; add eggs.
  • 8. Beat at low speed for 1/2 minute, then three minutes at high speed.
  • 9. Stir in as much remaining flour as you can mix in with a spoon.
  • 10. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  • 11. Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes.
  • 12. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
  • 13. Cut into squares of 3 inches by 3 or 4 inches by 4.
  • 14. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
  • 15. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
  • 16. You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together.
  • 17. The end product should be a square with a seam running from each corner to the center where all four are joined.
  • 18. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
  • 19. Let raise 30 minutes. ** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

KRAUT BIEROCKS



Kraut Bierocks image

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'.

Provided by Kim Van Pelt

Categories     World Cuisine Recipes     European     German

Time 1h45m

Yield 10

Number Of Ingredients 16

1 ½ (.25 ounce) packages active dry yeast
½ cup white sugar
2 cups warm water
4 cups all-purpose flour
½ cup powdered milk
1 ½ teaspoons baking powder
½ cup shortening
1 pound lean ground beef
1 pound ground Italian sausage
1 cup chopped onion
3 cups shredded cabbage
3 tablespoons prepared mustard
2 teaspoons salt
2 teaspoons ground black pepper
½ cup shredded, processed American cheese
½ cup shredded Cheddar cheese

Steps:

  • 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.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake in preheated oven for 20 minutes, or until golden brown.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 55 g, Cholesterol 69.3 mg, Fat 34.3 g, Fiber 2.2 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1129.3 mg, Sugar 13.9 g

Tips:

  • Use a sharp knife to thinly slice the cabbage. This will help ensure that the cabbage cooks evenly and doesn't end up too crunchy.
  • Be sure to brown the ground beef and onion well. This will add flavor to the filling.
  • Don't overmix the dough. Overmixing will make the dough tough.
  • Allow the dough to rise for at least 30 minutes before shaping the rolls. This will help the dough to develop flavor and become light and airy.
  • Be careful not to overfill the rolls. If the rolls are too full, they will be difficult to seal and may burst open during baking.
  • Bake the rolls at a high temperature for a short amount of time. This will help to create a crispy crust and a light and fluffy interior.

Conclusion:

Bierocks are a delicious and hearty German dish that is perfect for a cold winter day. They are easy to make and can be customized to your liking. So next time you're looking for a new recipe to try, give bierocks a try!

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