**Discover the Culinary Delights of Bierrocks and Meat and Cabbage Rolls: A Journey of Taste and Tradition**
Embark on a culinary journey that brings together the flavors of two beloved dishes: bierrocks and meat and cabbage rolls. Originating from the heart of Germany and Poland, these delectable treats have captured the hearts and taste buds of food enthusiasts worldwide. Bierrocks, also known as runzas, are a delightful combination of fluffy bread dough enveloping a savory filling of ground beef, cabbage, onions, and seasonings. Meat and cabbage rolls, on the other hand, feature tender cabbage leaves filled with a flavorful mixture of ground meat, rice, and vegetables, then simmered in a rich tomato sauce. Both dishes offer unique taste experiences, showcasing the perfect balance of textures and flavors. With our carefully curated collection of recipes, you'll have the opportunity to master the art of crafting these culinary delights, bringing the taste of tradition to your kitchen. So, prepare to indulge in the irresistible charm of bierrocks and meat and cabbage rolls, and embark on a culinary adventure that promises to tantalize your taste buds and leave you craving more.
BIEROCKS (MEAT AND CABBAGE ROLLS)
Here is another hearty German dish that will fill you up and warm your heart. This is the bomb! Recipe:recipelion.com Photo: Bettycrocker.com
Provided by Ellen Bales
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. If using a roast, salt and pepper on both sides and brown. Add water to cover and braise on stove top until well cooked; set aside and cool. When cool, shred the beef and remove all fat. If using ground beef, brown it in a large skillet, breaking it up very fine. Pour off fat and allow the beef to cool.
- 2. In a large skillet, saute the onions and garlic in 4 Tbsp. butter until onion is almost golden brown. Add the shredded cabbage and cook until limp. Add salt, pepper, cayenne, and shredded beef (or browned ground beef) to the cabbage mixture and let stand until cool.
- 3. Put the bread loaves into 4 sections each and let rise. Roll out each section into an 8-inch square. Place 2 to 3 Tbsp. of filling onto the square and roll up, folding the sides in to form a tight seal. Set the Bierocks aside to rise again.
- 4. Place the bierocks on a baking sheet that has been sprayed with cooking oil and bake in a preheated 350-degree oven for 25-30 minutes until golden brown. If you like crusty bierocks, spray the rolls with water just as they begin to brown. This may be repeated during the browning process. Serve hot.
BIEROCKS (GERMAN MEAT TURNOVERS)
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
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
PAM'S BIEROCKS
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
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
BIEROCKS RECIPE
Bierocks (pronounced Bee-rocks) are fluffy yeasted buns filled with ground meat, onions, and cabbage, along with other savory ingredients.
Provided by Karen's Kitchen Stories
Categories Main dish
Number Of Ingredients 21
Steps:
- In the bowl of a stand mixer, add the yeast, flour, sugar, and salt and whisk.
- In a large measuring cup or medium bowl, add the milk, water, melted butter, and eggs. Whisk until combined and pour it into the flour mixture. Stir with a dough whisk or wooden spoon until you have a rough dough.
- Mix the dough with the dough hook on medium speed for 5 to 6 minutes, until it is smooth and elastic.
- Place the dough into an oiled bowl or dough rising bucket, cover, place it in a warm spot, and let rise for 30 minutes. Press it down and let it rise for 30 more minutes.
- While the dough is rising, prepare the filling.
- Heat the oil in a 12-inch skillet over medium heat and add the onion and garlic and cook, stirring, for about 5 minutes, until softened. Add the ground beef and cook for 5 minutes more. Add the Worchestershire sauce, dill, caraway seeds, paprika, and cabbage and cook, stirring regularly, for about 8 minutes.
- Generously season the mixture with salt and black pepper to taste.
- Turn off the heat and let the pan cool. Once it's cooled, stir in the cheese.
- Heat the oven to 350 degrees F and line a half sheet pan or large cookie sheet with parchment paper.
- Divide the dough into 6 equal pieces and form the pieces into balls.
- Press ball into a six inch round. Place a generous 1/3 cup of the filling in the middle and gather the edges of the dough together and press to seal. Place the filled dough, seam side down, on the parchment lined baking sheet and press down to flatten slightly.
- Bake the bierocks for 20 to 25 minutes until golden. Let them cool on the baking sheet for 10 minutes. Brush with melted butter while still warm.
Nutrition Facts : Calories 668.43, Fat 36.91, SaturatedFat 16.91, Carbohydrate 55.60, Fiber 3.17, Sugar 12.87, Protein 28.52, Sodium 752.96, Cholesterol 100.99
BIEROCKS (GERMAN STUFFED ROLLS)
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
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
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'.
Provided by Kim Van Pelt
Categories World Cuisine Recipes European German
Time 1h45m
Yield 10
Number Of Ingredients 16
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
BIERROCKS III
German pastry sandwiches filled with meat, cabbage and onions. If preferred, use any plain roll dough of your choice. Pastries can be frozen and reheated.
Provided by Sallie
Categories World Cuisine Recipes European German
Time 2h5m
Yield 18
Number Of Ingredients 7
Steps:
- Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
- In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
- Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
- Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 11.9 g, Cholesterol 48.2 mg, Fat 21.6 g, Fiber 0.5 g, Protein 10.7 g, SaturatedFat 8.6 g, Sodium 523 mg, Sugar 2.9 g
BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
Provided by FlemishMinx
Categories Savory Pies
Time 2h30m
Yield 15 Bierocks
Number Of Ingredients 13
Steps:
- 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.
- Season with salt, pepper, and cayenne, if desired.
- In a separate pan, brown the hamburger.
- Season with salt, pepper, and cayenne, if desired.
- 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.
- Ad 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 diagnals; 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 raise 30 minutes.
- Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
BIERROCKS OR MEAT AND CABBAGE ROLLS
These are tasty rolls/turnovers filled with browned beef, cabbage, and onion. They were a big hit growing up. Kids love to dip them in ketchup.
Provided by amy.gaetano
Categories Vegetable
Time 20m
Yield 10 rolls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bierrocks.
- Serves 10.
- Bake 350/20-30 minute.
- Dough:.
- 2 cp warm water.
- 2 pkg dry yeast.
- 1/4 cp sugar.
- 1 1/2 tsp salt.
- 1 egg.
- 1/4 cp margarine.
- 6-6 1/2 cp flour.
- Chill dough several hours.
- Meat mixture:.
- Brown in skillet:.
- 1 1/2 lb. beef.
- 1/2 cp onion.
- Add:.
- 3 cp cabbage, finely cut.
- 1 1/2 tsp salt.
- 1/2 tsp pepper.
- dash Tabasco sauce.
- Cover skillet and continue cooking over low heat stirring occasionally, until cabbage is tender. Do not add liquid.
- Cool slightly.
- Roll out dough into thin sheets. Cut in 5" squares. Place 2 tablespoons meat mixture on each square, pinch edges together and place pinched side down on greased cookie sheet. Let rise 15 minutes. Bake at 350 for 20-30 minutes.
BIEROCKS
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 15
Steps:
- For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.
Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
Tips:
- Use a sharp knife to thinly slice the cabbage, this will help it cook evenly.
- If you don't have a meat grinder, you can buy ground beef or pork from the store.
- Season the meat mixture well with salt, pepper, and garlic powder.
- Use a large pot to cook the cabbage rolls, so they have plenty of room to simmer.
- Cover the pot while cooking the cabbage rolls, this will help them steam and cook evenly.
- Serve the cabbage rolls with sour cream, ketchup, or your favorite dipping sauce.
Conclusion:
Bierrocks or meat and cabbage rolls are a delicious and hearty dish that is perfect for a cold winter day. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a new recipe to try, give bierrocks a try. You won't be disappointed!
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