Bierocks – Beef and Cabbage Stuffed Rolls

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What’s are bierocks you ask? It’s a meat stuffed yeast roll that originated in Eastern Europe. It’s speculated that it started in Russia. Similar to pirogi, it’s a common dish in German communities in the U.S. Having roots in those communities myself, I decided to learn a little more about them.


Commonly made with cabbage and ground beef, I decided to see how slow cooked shredded beef worked – and it worked pretty good!

Here’s How to Do it:

You can use freezer roll dough or you can make your own. To make your own, mix the yeast, milk and sugar. Let it rest for about 10 minutes. You’ll be able to tell if the yeast is active if it’s a little bit foamy on the top.

Beat the egg and stir it into the milk mixture. Add the butter, salt and flour to form a soft dough.

Knead a few times, then cover and put in a warm place to rise for about an hour or two.

Punch the dough down. Lay the dough on a floured surface and knead it 10 to 12 times. Push it down flat and cut it into twelve, even sized pieces.

Now the filling –

While the dough is rising, cook the beef (or, if you’re slow cooking, get it into the crock pot early!). Add a little olive oil to a skillet and cook the onions until they start to sweat. Chop the beef and add it to the pan. Next add the cabbage and cook until it’s soft. Finally, add the remaining ingredients (except the extra butter) and simmer for 5 to 10 minutes.

Now roll your pieces of dough out flat.

Scoop about 1/3 to 1/2 cup of the meat mixture into the center.

Pull the sides of the dough down and pinch to seal. Roll it into a ball and

place on a parchment lined baking sheet.

Continue to fill the dough until all 12 rolls are done. Cover the baking sheet with a damp cloth and move to a warm place to rise (I use the top of my refrigerator).

After the dough has nearly doubled in size, preheat the oven to 350°. Cook the rolls for 25 to 30 minutes, until they are a golden brown.

Remove from the oven and brush with melted butter. Allow to cool before eating them.

They freeze great for a quick meal any time!

Bierocks - Meat and Cabbage filled rolls

A meat and cabbage filled yeast roll - perfect as an appetizer or a meal.

Course: Main Course
Cuisine: German
Keyword: beef, cabbage, meat, onions, rolls, sandwich
Servings: 12 rolls
Author: HelenFern
Ingredients
Dough
  • 1 cup milk, luke warm
  • 1 package active dry yeast
  • 1/4 cup sugar
  • 1/8 cup butter, softened
  • 1 large egg
  • 1 teaspoon salt
  • 4 cups all-purpose flour
Filling
  • 1 to 2 Tablespoons Olive oil
  • 1/2 pound beef, ground or chopped
  • 1/2 cup onions, chopped
  • 3 cups green cabbage, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon caraway seed
  • 1/2 cup liquid from cooking beef or broth
  • 3-4 Tablespoons melted butter
Instructions
Dough
  1. You can use freezer roll dough or you can make your own. To make your own, mix the yeast, milk and sugar. Let it rest for about 10 minutes. You'll be able to tell if the yeast is active if it's a little bit foamy on the top.

  2. Beat the egg and stir it into the milk mixture. Add the butter, salt and flour to form a soft dough. Knead a few times, then cover and put in a warm place to rise for about an hour or two.

  3. Punch the dough down. Lay the dough on a floured surface and knead it 10 to 12 times. Push it down flat and cut it into twelve, even sized pieces.

Building the Roll
  1. While the dough is rising, cook the beef (or, if you're slow cooking, get it into the crock pot early!). Add a little olive oil to a skillet and cook the onions until they start to sweat. 

  2. Chop the beef and add it to the pan. 

  3. Next add the cabbage and cook until it's soft and reduced. 

  4. Finally, add the remaining ingredients (except the extra butter) and simmer for 5 to 10 minutes or until the liquid is evaporated.

  5. Now roll your pieces of dough out flat. Scoop about 1/3 to 1/2 cup of the meat mixture into the center. Pull the sides of the dough down and pinch to seal. Roll it into a ball and place on a parchment lined baking sheet.

  6. Continue to fill the dough until all 12 rolls are done. Cover the baking sheet with a damp cloth and move to a warm place to rise (I use the top of my refrigerator).

  7. After the dough has nearly doubled in size, preheat the oven to 350°. Cook the rolls for 25 to 30 minutes, until they are a golden brown.

  8. Remove from the oven and brush with melted butter. Allow to cool before eating them.

  9. They freeze great for a quick meal any time!

© Copyright 2018 The Lazy Gastronome

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4 Responses to Bierocks – Beef and Cabbage Stuffed Rolls

  1. Love me some bierocks (I have them on my site, too – def in need of new pics!!) Happy New Year’s and Happy Fiesta Friday! Thanks for sharing with us!

    Mollie

  2. Liz says:

    I’ve fallen in love with filled bread, these look glorious and delicious. Thank you for bringing them to FF and Happy New Year.

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