Bierocks Meat And Cabbage Rolls Food

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BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)



Bierocks (German Hamburger- and Cabbage-filled rolls) image

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

4 cups cabbage, cut fine
1/2 cup onion, cut fine
2 tablespoons olive oil
1 lb hamburger
salt and pepper
cayenne pepper (optional)
4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 teaspoon salt
2 eggs

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.

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



Bierocks image

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

DOUGH:
10 to 11 cups all-purpose flour, divided
1 package (1/4-ounce) active dry yeast
1/2 cup sugar
2 teaspoons salt
2-1/2 cups water
1 cup whole milk
1/2 cup butter, cubed
2 large eggs
FILLING:
2 pounds ground beef
1 large onion, chopped
2 teaspoons salt
1 teaspoon ground white pepper
2 pounds shredded cabbage, cooked and drained

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.

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

BIEROCKS RECIPE



Bierocks Recipe image

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

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
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

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

BIERROCKS OR MEAT AND CABBAGE ROLLS



Bierrocks or Meat and Cabbage Rolls image

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

2 cups warm water
2 (1/4 ounce) packets dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 egg
1/4 cup margarine
6 -6 1/2 cups flour
1 1/2 lbs beef
1/2 cup onion
3 cups cabbage, finely cut
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 dash Tabasco sauce

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.

BIERROCKS III



Bierrocks III image

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

2 (8 ounce) cans refrigerated dinner roll dough
1 pound lean ground beef
1 pound pork sausage
5 cups shredded cabbage
1 cup chopped onion
½ teaspoon salt
½ cup butter, melted

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

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From bakerbettie.com


RUNZAS (BIEROCKS) – RHODES BAKE-N-SERV
2017-05-05 Saute cabbage and onion in oil. Cover and steam for 30 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 10 minutes. Flatten each Texas roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup).
From rhodesbakenserv.com


PIONEER WOMAN BIEROCKS - CHEFS & RECIPES
Preheat your oven to 375 degrees Fahrenheit. Then, scoop approximately 12 cups of the bierocks filling into the dough, and fold the dough over the filling and pinch it shut. Put it seam side down on a cookie sheet with parchment paper then bake it for 30 minutes. Make sure to rotate it halfway through.
From chefsandrecipes.com


MEAT TURNOVER GERMAN RECIPE BIEROCKS - FOOD NEWS
Recipe. Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 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).
From foodnewsnews.com


BIEROCK (GROUND BEEF AND CABBAGE) EGGROLLS WITH DILL SAUCE
2018-11-29 Transfer the baking sheet to the warm oven. Bake the eggrolls for 14-16 minutes. They will brown lightly and develop a crisp exterior. Remove the eggrolls from the oven and allow them to cool before serving. The filling will be too hot to serve immediately, so allow them to cool as you mix the dill sauce.
From 1840farm.com


BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS) RECIPE
Jul 19, 2011 - German Bierocks (hamburger and cabbage rolls) FILLING INGREDIENTS • 1 5/8 cups cabbage, cut fine • ¼ cup onion, cut fine • 7/8 tablespoon olive oil • ½ lb hamburger • ½ to taste salt and pepper •...
From pinterest.ca


BIEROCKS RECIPE (THE GERMAN STUFFED CABBAGE ROLLS)
Preheat oven 375 degrees. Sprinkle flour on work space or counter top. Gently deflate the dough in center. Roll out small, medium or large-sized balls depending on your preference. Make about 12-13 balls (suggestion: make dinner rolls with any leftover dough). Working with one ball at a time flatten out by hand.
From jettskitchen.com


BIEROCKS WITH RHODES ROLLS RECIPES ALL YOU NEED IS FOOD
Preheat oven to 350 degrees F (175 degrees C). Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
From stevehacks.com


BIEROCKS WITH SAUSAGE AND CABBAGE - COUNTRY AT HEART RECIPES
2021-10-17 Preheat oven to 350 degrees. When the dough has risen, gently punch down and divide into 12 pieces. Pat or roll each into a 5-6″ circle. Spoon 1/3 – 1/2 cup meat mixture in the center of each. Bring the edges together, gently stretching the dough to meet in the center and covering all of the cabbage mixture.
From countryatheartrecipes.com


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