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Oct 22, 2008 03:53 PM

Any Bierock Recipes?

Hello All,

I was wondering if anyone had a killer Bierock recipe that they could post? I remember the aromas and finished pillows of spicy beef and cabbage from my Grandma's house when I was younger and knew that I was in for a treat. I think this is the perfect food to ward off the creeping hand of the upcoming winter.

Thanks in Advance!

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  1. My sister lives in Kansas and will make bierocks on occasion. She and her husband also own a local restaurant in their town (Claflin, pop. 66, not kidding!) She admits that this filling can be a bit bland (hey, it's Kansas) so she adds garlic and a touch of soy (she's from California).

    Bierock Ingredients
    2 lbs. ground beef
    1 c. onion, chopped
    4 c. cabbage, chopped
    2 tsp. salt
    1 tsp. pepper


    Brown ground beef, onion, cabbage, salt and pepper.
    Roll out dough and cut into large circles.
    Put 1/4 cup meat mixture in center of dough. Pinch closed.
    Bake until browned, approximately 20 minutes, at 375 degrees.

    Dough for Bierocks:
    2 pkgs. yeast
    1 tsp. salt
    1 c. warm milk
    4 c. flour
    1 1/4 c. sugar
    1/2 c. warm water
    1/4 c. butter, softened


    Dissolve yeast in warm water. Set in warm place.
    Add warm milk, butter and salt; let stand for 10 minutes with yeast mixture in it.
    Add flour and sugar. Let double for 50 minutes.

    6 Replies
    1. re: lrostron

      Correction to my post above: my fingers must of slipped off the keyboard, in that I have seriously understated the population of Claflin, It stands at 667, not 66.

      1. re: lrostron

        The recipe I use is a hybrid of the one in the Saveur Cooks American cookbook and a recipe in Cooking Light. Don't have either recipe in front of me, but I know I add spicy mustard to the filling and the Saveur one has cheese in it as well, I believe.

        Mmmm, thanks for the reminder -- I love making these because they freeze well for easy weeknight suppers.

        1. re: lrostron

          While your recipe is about the same as mine, I make them rectangular - just because I've never had them any other way.

          1. re: lrostron

            That is the filling I made, but I sauteed the cabbage in garlic, onion and a dab of bacon fat. I grated the veggies.
            My sister and I made hundreds of these about 2 years ago, I froze them after partially baking and then baked them that night. A few got gummy, but baked up crisp after an egg wash. I actually served them with marinara to dip, how are they served traditionally?

            1. re: Boccone Dolce

              My grandparents were German, but came to the US in 1913 from Russia. They settled in Lehigh, Kansas, a town of Menonites, although they were Luthern. Here is my Grandma's recipe for Bierocks:

              2 lbs. hamburger
              1 c. onion, chopped
              4 c. cabbage, chopped
              2 tsp. garlic salt

              For the bread, use frozen dinner rolls that you allow to rise. I use Rhodes brand. After you cook the hambuger for a few minutes, add the cabbage and onion and continue to cook until the onions are clear. Then after the rolls have risen, roll them out, put a heaping tablespoon of the filling in the center, pinch them together and bake at 375 for about 22 minutes or until they are golden. I brush mine with butter when they first come out of the oven, then cover with a damp t-towel.

              1. re: DallasChic

                Hi Dallaschic,
                I haven't had a bierock in over 20 years since I lived in Wichita. I am going to use your recipe, but had one question, once you roll out the Rhodes rolls, and fill them, do you let them rise again? Thanks so much!