1/1 Photo of Alea's Bierocks
1 hr 10 mins
I make Bierocks every fall for Oktoberfest. Happily, this coincides with sales on cabbage. If you have not had a Bierock (or Runza ans Nebraskans call them) you are in for a delightful surprise! They are the German equivalent of a Hot Pocket, only much tastier.
My Private Note
Units: US | Metric
- 1Brown the meat, onions and garlic in a large skillet. Drain the excess fat.
- 2Add shredded cabbage and pepper. Cook over medium-high heat, stirring occasionally. Cook until cabbage is completely wilted.
- 3Divide each loaf into 5 pieces. Roll each piece out until it is less than 1/2 inch thick. (When I was just starting out on my own, I didn't have a rolling pin, so I just dampened my fingers and pressed th dough into the shape I wanted). Fill the dough circles or square with a 1/2 cup cabbage, onion and meat filling.
- 4There are several ways that you can seal the dough. I will share my favorit two ways.
- 5A. Bring opposite corners of dough together in center. Press open edges together until surface is sealed. This creates a square shaped Bierock.
- 6B. Or bring two opposite sides together and press seams together. This results in a half circle shaped Bierock.
- 7Turn Bierocks smooth side up. Place on a greased cookie sheet. Brush with melted butter if you wish.
- 8Bake at 350°F for 18-20 minutes or until brown. Serve hot. Makes 15 Bierocks. (This recipe makes enough for 3 meals for my family of 5).
- 9I use the leftover cabbage to make Beef Stew with Cabbage ad serve it with the Bierocks for dinner. Bierocks also make a tasty lunch. Any leftover Bierocks can be frozen.
Nutritional Facts for Alea's Bierocks
Serving Size: 1 (173 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 176.7
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 3.3 g
- Cholesterol 50.7 mg
- Sodium 67.8 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 2.6 g
- Sugars 3.7 g
- Protein 17.1 g
The following items or measurements are not included:
frozen bread dough