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    You are in: Home / Recipes / Stuffed Hamburger-Cabbage Buns (Runzas or Bierocks) Recipe
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    Stuffed Hamburger-Cabbage Buns (Runzas or Bierocks)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    TGirl,RN's Note:

    Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In 10 inch skillet, brown beef over medium heat.
    3. 3
      Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
    4. 4
      Cook until cabbage is crisp/tender (5 minutes).
    5. 5
      Add cheese and ketchup.
    6. 6
      Remove from heat and set aside to cool.
    7. 7
      Divide each bread loaf into 4 equal pieces.
    8. 8
      Roll dough out on lightly floured surface into a 6 inch circle.
    9. 9
      Place 1/2 C of beef mixture into center of each circle.
    10. 10
      Pinch the edges of the dough together to enclose beef and form into bun shape.
    11. 11
      Seam side down, place filled bun on greased cookie sheet.
    12. 12
      In small bowl, mix egg and milk.
    13. 13
      Brush top of bun with egg mixture.
    14. 14
      Sprinkle top with a bit of kosher salt and cracked pepper if desired.
    15. 15
      Bake for 25-30 minutes or until browned.
    16. 16
      Serve with ketchup, mustard, barbecue sauce and relish if desired.
    17. 17
      TIP-buns can be frozen after cooking.
    18. 18
      To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.

    Ratings & Reviews:

    • on November 03, 2003


      This was very good! I only made 2 changes which I believe neither affected the taste. I made exactly as stated except I used home made bread dough and I rolled the whole loaf into a long rectangle, filled, folded dough over and baked for 25 minutes. It reminded me of beirox (mp) I served this with garlic mashed potatoes, cole slaw and pumpkin pie. Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2003


      Very good...I am glad this was here.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2003


      WONDERFUL! We loved these! Using Tgirls suggestion, I left out the cabbage because my son doesn't care for it. Although I am sure it adds a great texture, we didn't miss out at all. So easy to make, really really tasty, smelled great while cooking and my son wanted the leftovers for his lunch the next day. Now that is one shining review from him! Thanks TGirl, RN!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Stuffed Hamburger-Cabbage Buns (Runzas or Bierocks)

    Serving Size: 1 (169 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 420.3
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 13.1 g
    Cholesterol 153.8 mg
    Sodium 737.8 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 1.8 g
    Sugars 6.4 g
    Protein 31.1 g

    The following items or measurements are not included:

    frozen white bread dough

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