Prep 45 mins
Cook 30 mins
These are popular..where I come from (Central Valley of California) living up in the U.P. no one has ever heard of them...but they seem to enjoy eating them LOL.
- Fry beef, cabbage and onions. Add seasonings.
- Let filling cool.
- Roll out each bread roll, into approx 7 inch round.
- Place filling in middle and seal well.
- Place on baking sheet, sprayed with veggie cooking spray.
- Bake at 350 for approx 30 minutes, until browned.
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!