1/4 Photos of Bierocks (German Hamburger- and Cabbage-filled rolls)
2 hrs 30 mins
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
My Private Note
Units: US | Metric
- 4 cups cabbage, cut fine
- 1/2 cup onion, cut fine
- 2 tablespoons olive oil
- 1 lb hamburger
- salt and pepper
- cayenne pepper (optional)
- 1FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
- 2This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
- 3Season with salt, pepper, and cayenne, if desired.
- 4In a separate pan, brown the hamburger.
- 5Season with salt, pepper, and cayenne, if desired.
- 6Mix the cabbage/onion with the hamburger thoroughly.
- 7You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
- 8DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- 9In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- 10Ad to flour mixture; add eggs.
- 11Beat at low speed for 1/2 minute, then three minutes at high speed.
- 12Stir in as much remaining flour as you can mix in with a spoon.
- 13Turn out onto a floured surface.
- 14Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- 15Shape into a ball, and place in a greased bowl; turn once.
- 16Cover and let rise in a warm place till double (about 1 hour).
- 17Punch down and cover; let rest 10 minutes.
- 18ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- 19Cut into squares of 3 inches by 3 or 4 inches by 4.
- 20By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- 21For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
- 22You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
- 23Water on your fingertips will facilitate them staying"glued" together.
- 24The end product should be a square with a seam running from each corner to the center where all four are joined.
- 25Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
- 26Let raise 30 minutes.
- 27Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
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Nutritional Facts for Bierocks (German Hamburger- and Cabbage-filled rolls)
Serving Size: 1 (1769 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 286.6
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 4.8 g
- Cholesterol 58.2 mg
- Sodium 233.1 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 1.6 g
- Sugars 5.3 g
- Protein 11.8 g