47 Reviews of Bierocks (German Hamburger- and Cabbage-filled rolls)

From: Julie in TX

On Sep 29, 2004

This is sooooo good. I have been making this exact recipe for years. The only thing I do differently is add a little garlic. This is something great to take on picnics or camping trips. It tastes almost as good cold as it does warm and smells wonderfuls while it's cooking. We always take these when we go on ski trips. Thanks for sharing your recipe.

From: cinder130

On Sep 4, 2005

I've made these for many years. The recipe handed down from my german grandmother. Several years ago I added 2 shredded carrots in with the cabbage. I do not fry the cabbage in oil. I just simmer it in a little water for 10-15 minutes. Any bread dough recipe works but my brothers Love it when I use a sweet roll dough. I also cut 2 "vents" on the top of pastie before baking. This recipe is worth the extra effort.

From: Botpol

On Jun 18, 2006

This was excellent. I was afraid this recipe might be a bit bland so I just altered a few things. I cooked the hamburger with the olive oil, removed the meat from the pan but left the drippings and then added the vegetables to that. I also added a 1/2 cup chicken stock and cooked until all the liquid was evaporated. Next time I may try adding a little butter and some herbs. Regardless I will definitely be making this again!!

From: vlynn

On May 10, 2006

Made these last night but I used pillsbury crescent rolls. They tasted really good. DH liked them so that's a plus. Thanks!

From: Cookiegirlandi

On Mar 12, 2006

These are great! I am really glad I tried this recipe instead of using the frozen bread dough as in other recipes. I added garlic also. The dough is beautiful to work with. I mixed it up in the kitchen aid stand mixer w/dough hook and let it do the work. Beautiful dough. The dough tastes like those big fluffy dinner rolls you get in a chinese restaurant! The filling was awesome too. Hot mustard on the side. These are going to make great lunches for my DH! Will surely make these again and again, probably double batch next time, great for OAMC/freezer!

From: me & alex

On Jul 12, 2006

Just finished making this...YUMMY! I also added shredded carrots and cooked the veggies in the drippings from the meat. I also added garlic and a little bit of bacon. (what can I say, My DH loves bacon!) Anyhow, Thanks for great recipe - will make many more times.

From: Bippie

On Aug 3, 2006

I can't believe I haven't reviewed this yet! DH is in LOVE with these. We used turkey burger and next time will try buffalo burger. Added some garlic salt and caraway seeds to the filling. We thought they were great. Stored well in a covered container in the fridge and was great for microwaving and eating with a side of yellow mustard to dip them in. Thanks so much!!!

From: Chef #424282

On Jan 28, 2007

excellent recipe.I have always heard them called Runza.A great addition to the filling is a baby swiss cheese and mushrooms! Try putting some caraway seed when you cook the cabbage. Mighty tastey. thanks for the remind on the recipe!

From: Moki

On Feb 6, 2008

This is the way I always make bierocks, but I do use the Pillsbury hot roll mix because that's the way my Granny did it, and I also make them into round buns instead of squares. I am also from a small Volga German town in Kansas. My very-non-German husband loves these in his lunchbox, and my youngest loves them with lots of ketchup.

From: Destruktor's Cooking

On Jul 5, 2006

I love these. My dad grew up in Kansas & this recipe (almost exactly) has been in my family for years. My dad always said it was a "rushian" recipe (whatever rushian is) although I guess maybe its german. I'm the next generation so the providence is lost to me. I think I'll go make them now!