Beer Rocks / Bierocks

Submitted by katie in the UP

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 6
• Serves: 36

ingredients

• 3 lbs extra lean ground beef
• 3 onions, chopped
• 2 heads cabbage (chopped)
• salt
• pepper (lots)
• 1 (36 count) package frozen yeast dinner roll dough, defrosted slightly raised

directions

1. Fry beef, cabbage and onions. Add seasonings.
2. Let filling cool.
3. Roll out each bread roll, into approx 7 inch round.
4. Place filling in middle and seal well.
5. Place on baking sheet, sprayed with veggie cooking spray.
6. Bake at 350 for approx 30 minutes, until browned.

Reviews

[Jaylee]

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!

 

[CaliGirlShellybean]

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~

 

[Daniel C.]

I'm also from Fresno making these tonight! My German grandmother always made them when I was little.

 

[Janet Miyamoto Harr]

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.

 

[MaMoosie]

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.