Bierocks (German Beef and Cabbage Stuffed Rolls)

Bierocks (pronounced Bee-rocks) are fluffy yeasted buns filled with ground meat, onions, and cabbage, along with other savory ingredients. 

Bierocks are a popular dish in the midwest, reportedly originating in Eastern Europe, and brought to the U.S. by Volga Germans (Germans who settled in along the Volga in Russia but were allowed to keep their German language and culture). 

In Nebraska, bierocks are known as runzas, and have an elongated shape. 

This time, I decided to play with the filling, adding some extra herbs, spices, and some pickle juice! If you really want to have some fun, substitute sauerkraut for the cabbage. 

The dough for these bierocks is enriched with milk, butter, sugar, and eggs, and  is super soft and easy to work with. The rolls are so light and amazingly fluffy, yet they hold up so well to the beef and cabbage filling. 

How to make these bierocks:

First, you make the dough for the rolls. Whisk together the dry ingredients (flour, sugar, salt, and instant yeast). Next, you mix the wet ingredients (milk, water, egg, melted butter), and then pour them into the dry ingredients. 

Knead the dough ingredients in a stand mixer, adding more flour to achieve a smooth and elastic dough. It should be tacky, so don't add too much flour, even if you're tempted. 

While the dough is rising, cook the filling ingredients, including the onion, garlic, beef, cabbage, and seasonings. Let the ingredients cool and toss with some coarsely grated cheese. 

When the dough is ready, divide it into six pieces and form each into a ball. Press the balls into disks and place a heaping 1/3 cup of the filling in the middle. 

Wrap the dough around the filling, and place it seam side down on a parchment lined baking sheet. 

Be sure to tightly seal the seam so that the filling does not leak out. 

Once the buns are fully baked, brush the tops with melted butter and serve. They are so good! Fortunately, leftovers freeze beautifully. When you have a craving, just defrost them at room temperature and give them a quick spin in the microwave to reheat. 

While these bierocks are delicious on their own, if you'd like some extra sauce, some grainy mustard, ketchup, or barbecue sauce are all delicious extras. 

This recipe can easily be doubled for a crowd, or for having more on hand for leftovers. 

This month, the baking bloggers are baking with ground or mince meat. 

Baking Bloggers: Ground Meats & Mince

• • Baked Chicken Fingers by Sneha’s Recipe
  • Baked Mozzarella-Stuffed Meatballs by Culinary Adventures with Camilla
  • Bierocks (German Beef & Cabbage Stuffed Rolls) by Karen's Kitchen Stories
  • Hawawshi (Egyptian Meat Stuffed Bread) by Tara’s Multicultural Table
  • Pierogi Shepherd’s Pie by A Day in the Life on the Farm
  • Tater Tot Cottage Pie (Shepherd’s Pie) by Palatable Pastime
  • Turkey Zucchini Feta Meatballs by Food Lust People Love

Bierocks Recipe

Yield: 6 Rolls

Author: Karen's Kitchen Stories

Bierocks (pronounced Bee-rocks) are fluffy yeasted buns filled with ground meat, onions, and cabbage, along with other savory ingredients.

Ingredients

For the Dough

• 1 1/4 teaspoons instant yeast
• 320 grams (2 1/2 cups) bread flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3/4 cup warm whole milk (about 110 degrees F)
• 1 1/2 tablespoons warm water (about 110 degrees F)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 large room temperature egg

For the Filling

• 2 tablespoons vegetable oil
• 1/2 onion, finely chopped
• 2 large garlic cloves, minced
• 1/2 pound 85% lean ground beef
• 1 tablespoon Worcestershire sauce
• 1/4 cup freshly chopped dill
• 1/2 teaspoon caraway seeds
• 1 teaspoon smoked paprika
• 2 cups shredded cabbage or packaged cole slaw mix
• 2 tablespoons dill pickle juice
• Salt and freshly ground black pepper
• 3/4 cup sharp or extra sharp cheddar cheese
• 2 tablespoons melted butter for brushing

Instructions

1. In the bowl of a stand mixer, add the yeast, flour, sugar, and salt and whisk.
2. 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.
3. Mix the dough with the dough hook on medium speed for 5 to 6 minutes, until it is smooth and elastic.
4. 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.
5. While the dough is rising, prepare the filling.
6. 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. Stir in the pickle juice. 
7. Generously season the mixture with salt and black pepper to taste. 
8. Turn off the heat and let the pan cool. Once it's cooled, stir in the cheese.
9. Heat the oven to 350 degrees F and line a half sheet pan or large cookie sheet with parchment paper.
10. Divide the dough into 6 equal pieces and form the pieces into balls.
11. Press each 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. Repeat with the rest of the dough and filling.
12. 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 (grams)

36.91

Sat. Fat (grams)

16.91

Carbs (grams)

55.60

Fiber (grams)

3.17

Net carbs

52.43

Sugar (grams)

12.87

Protein (grams)

28.52

Sodium (milligrams)

752.96

Cholesterol (grams)

100.99

https://www.karenskitchenstories.com/2021/09/bierocks-german-beef-and-cabbage.html

Karen's Kitchen Stories

Bierocks

Main dish

Midwestern, German

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