Bierocks German hamburger and cabbage filled buns

Tim Hankel Recipe

By Tim Hankel Teepeeca

varies depending upon how large you make them
30 Min

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.

pinch tips: How to Crack an Egg with One Hand


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

You May Also Like:


Brenda Hernandez Brenda_Hernandez
Aug 24, 2012
if you dont feel like making the dough you can use hot roll mix too if you can find it
annie webster annieinthekitchen
Aug 29, 2012
Crescent roll dough works well with these! It can now be purchased in sheets which makes it a lot easier than it used to family loves these served with sour cream for dipping.
Tracy Daddio tdaddio
Feb 24, 2013
I use the Bridgeford bread rolls, 2 are perfect for one bierock. My friends grandma taught me how to make these 30 yrs ago, and I had forgot about them and how easy and tasty they are
Donald Bellinger kitchendabbler63
Apr 5, 2013
These sound interesting, but don't care for cooked cabbage, so will probably pass on these no offence intended, everyone has different tastescand likes, but I like the idea of a stuffed roll, so will think a while and devise my own stuffing. Have a great day. Don
Jody Voelker jmvoelker
May 25, 2013
FYI, just a little German/Austrian history. My grandmother who immigrated from Buchaevina Paltinossa, Austria in 1903, used to make these except she cooked the hamburger first, removing the hamburger and then cooking the cabbage and onion in the same frying pan. When combined, placed the mixture in the center of a dough square, folding over corner to corner and sealing the edges with a fork. The German/Austrian name for these is "Kraut Brocht". These are delicious by the way, served with potato Latkes.
Jody Voelker jmvoelker
May 25, 2013
P.S. I shred the cabbage, increase the onion to 1 cup diced and add some crushed garlic to mine as a matter of personal taste.
Elaine Douglas BreadandSoupLady
Jun 13, 2013
I make my dough in my electric bread maker on the dough cycle. This makes the job fast and easy.
Andy Anderson ! WichitaChef
Dec 30, 2013
Tim: I love good authentic Bierocks… must give this a try… PINCHED
Gloria Grant GloJGrant
Jan 18, 2014
My German Grandmother used to make something she handed down through the family very similar that she called Kraut Bierock. She made hers with shredded roast beef and cabbage. I still make them on occasion.
Sue Hale Sue_Hale
Jan 21, 2014
The recipe is good. It would be nice if serving amounts had been added.
Kris Melneck Vera1
Jan 26, 2014
These are the BOMB! They are sooooo good!
Jan 29, 2014
Why is the recipe so big & cannot be printed to a useable size. 4x5
Tim Hankel Teepeeca
Jan 29, 2014
Do not know why you are unable to adjust the printing in this recipe. I just filled out the recipe information provided by using this site. For previous comment regarding recipe servings I did provide a range but the total amount will vary depending in how large they are made. I usually make my squares 6 x 6.
Rhonda walker mamabearwalker
Feb 1, 2014
How many does this make?
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!