These are also known as Runzas, Cabbage Burgers or Kraut Burgers. I've made them often, as did my Mother. Those who say these need to be "kicked up" are not putting in enough black pepper. There should be enough that the mixture is actually a bit spicy HOT on your tongue, from black pepper alone. (I.e. a lot more than you imagine normally using in anything else.) You'll be surprised how delicious it is-- live dangerously and work that pepper grinder!
Grandmother (Fresno CA) made these all the time. Used a home made yeast bread. She was originally from Kansas (German Mennonite) where they were also popular. Locally at The Beer Rock Shop I have seen versions using ground pork and other meats too. Still I prefer the Beef mixture at the end of the day. We used a brown mustard for dipping sauce and went well with a good German beer.
This is an old family recipe in my family and we use all those ingedients except we also use mozzerella and cheddar cheese. I couldnt eat Bierocks without that yummy, melted cheese thats in the middle surrounded by that yummy seasoned cabbage, meat and sauteed onions. YUM! We dont use lots of pepper or salt either...we just season the cabbage and meat very well and sautee the onions. It's delicious...give it a try!
Hey I'm from the C.V too (Clovis/Fresno) I've always taken the short cut of using buscuit dough, the canned kind. I roll out the dough, place the filling inside, place another on top and pinch them together. Yum~
We really liked these. I couldn't get my rolls to come out to 7 inches either, but I just went with the size I got. I added a squeeze of our favorite mustard on the inside of each. Thanks - I will make these again.
I made this and cooked the beef and cabbage, then added dry onion soup mix with a little water, cooked down. Soup mix added just the right seasoning. They were gone in mintues.
I am also from Fresno. All 4 maternal great grandparents emigrated from Germany. I learned to maked bierrocks from my Grandmother and mom. I also agree about previous comments about pepper. I grew up with them being spicy! My mom told me to put too much pepper, then put in some more. Probably 2-3 tablespoons. Agree with the homemade bread, too. I have used the frozen bread loaves with some success, but I love it with potato bread.
Take me back 35 years to the Bullard HS Cafeteria! Thanks...
This was a great recipe. The only change I made was to decrease the cabbage and increase the onions and add a package of onion soup mix. I did have a problem with getting the edges of dough to seal but I added a bit of water to edges and they sealed fine after that. Thanks Katie for a delicious recipe.
I have been making beer rocks for 50 years. Learned the recipe from a Latvian lady. My filling, however, has ground pork sausage and bacon as well as sauerkraut and dried onion soup mix. A lot more work but homemade potato bread dough is the best!!!