Bierocks (also known as cabbage burgers by my husband’s family) are considered a German treat around these parts. They are rolls filled with a combination of ground beef, cabbage, and onions. Bierocks freeze exceptionally well, so be sure to make extra to have some around for later!
Begin by putting together the dough. This recipe uses my great-grandmother’s Refrigerator Rolls recipe, which works perfectly. However, your favorite dinner roll recipe will likely work as well. You can even use frozen bread dough which has been thawed.
To make the filling, begin by browning a pound of ground beef.
Chop up some onion and some cabbage.
You can toss the onion in with the ground beef as soon as you wish. However, wait to add the cabbage until the ground beef is nearly done. If you add the cabbage when the ground beef is still raw, you will have a tough time getting it to all cook, as the raw beef will stick to the cabbage and not make contact with the pan. Cook the cabbage until it is soft and the volume has decreased significantly. You may want to cover the pan to help it cook faster. Drain off the liquid when the beef is completely browned and the cabbage is cooked.
Roll out the dough into a large, thin (1/4 inch thick or less) rectangle. Cut into squares of equal size. If you like lots of filling, make bigger squares; if you like less filling, make smaller squares. I would say that you could make anywhere from 6 to 10 squares, and have reasonably sized bierocks.
Place some filling in the center of each square. Pull together the corners and pinch the seams shut. Place the filled dough on lightly greased baking sheets, with the seam-side down.
Bake the bierocks until the rolls are light golden brown. Let cool on wire racks for at least a few minutes before serving.
If you are making extra to freeze, allow the bierocks to cool completely. Wrap each tightly in plastic wrap or foil, and place in a resealable plastic bag. To reheat, thaw the bierocks covered in foil in the oven. Although you can thaw/reheat them in the microwave, the dough will quickly get tough as they cool back down to room temperature.
Preheat oven to 400 degrees F. Brown ground beef with onion in a skillet. Once ground beef is nearly browned, add cabbage. Cook until beef is fully cooked and cabbage has softened and cooked down. Drain liquid. Roll out dough and cut into squares. Place filling in the center of each square, and seal dough by pinching seams shut. Place seam side down on a lightly greased baking sheet. Bake in a preheated 400 degree F oven until light golden brown. Let cool slightly before serving.
If freezing, cool completely before wrapping tightly in plastic wrap or foil. Place in a resealable plastic bag.