Bierocks German hamburger and cabbage filled buns

Tim Hankel Recipe

By Tim Hankel Teepeeca

varies depending upon how large you make them
Cook Time:

Both grandmothers used to make these and it seemed that they could never make enough of them. They are great fresh from the oven and on the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant! Enjoy.


4 c
cabbage, chopped into about 1/4 inch bites
1/2 c
onions, diced
2 Tbsp
1 lb
salt and pepper to taste
4 1/3 c
all purpose flour
1 pkg
active dry yeast
1 c
1/3 c
1/3 c
1 tsp

Directions Step-By-Step

FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.

** This 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.
Season with salt and pepper.
In a separate pan, brown the hamburger and drain.

** Season with salt and pepper.
Mix the cabbage/onion with the hamburger thoroughly.

** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
Add to flour mixture; add eggs.
Beat at low speed for 1/2 minute, then three minutes at high speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto a floured surface.

Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball, and place in a greased bowl; turn once.

Cover and let rise in a warm place till double (about 1 hour).

Punch down and cover; let rest 10 minutes.
ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
Cut into squares of 3 inches by 3 or 4 inches by 4.
By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
For 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.
You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.

** Water on your fingertips will facilitate them staying"glued" together.
The end product should be a square with a seam running from each corner to the center where all four are joined.
Set 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).
Let raise 30 minutes.

** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

About this Recipe

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Julie Keyser julkenkey
Apr 28, 2015
Hiw many does this recipe make?
Erika Bendixen Erikalyn
Nov 15, 2014
These are one of my favorite childhood memories !! This was one (of many) meals my dad did not care for. So once a month he had to work really late (work would supply supper) and my mom would make a dish that he would not eat & this was one of my very very favorites !!! It's been along time since I made them, so I'm making them tonight !!!!
Debbie A ackrondeb
Jul 9, 2014
You can fill these with almost anything. I love potato sausage and mushroom, with a little cheese. They are sort of like piroshki. They are yummy. What ever you can think of you can put in them.
Melissa Noel 0nceloved
Jun 17, 2014
Growing up in a small town in Wisconsin, the cooks in our public schools made these by hand. You either loved them or hated them.... they were one of my most favorites. More than twenty years later, I was craving and missing these so much, I researched for a recipe. I found a Facebook page for the older folks from that small town and discovered the recipe posted on there! Holy cows, I was thrilled. However, I'm not much of a cook and didn't like the idea of making my own dough, that was just too much work involved for me ;) so I purchased frozen bread dough and used that for the rolls. It was a huge hit in this house and they tasted even better the next day! I stumbled across this while googling " cabbage ground beef recipe" and just had to let anyone who is thinking about trying this know that you will NOT be disappointed!!!!
Tambra Nichols SugarCookie1960
Mar 7, 2014
I grew up on these and learned how to make them myself by age 12. My grandmother called them 42's because that's how many she had to make to feed her family of 11. She was full blooded German but from a Russian community. No one I have ever talked to from Germany have ever heard of these before. I went to Germany myself last Summer and never saw any on a menu or anyone we talked knew what they were, My husband however works in Russia and they know exactly what they are there. I can't remember what they call them. I know they call them Runzas in Nebraska. Whatever you call them they are delicious! We always ate ours with homemade Dill pickles. Yum!