Beerrocks Recipe

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Emma Croul


I grew up in Fresno, Ca, & moved to Orange County Ca., in 1978, these were very popular there, but no-one seems to have ever heard of them here. I do think you will like them......The unused portions can be frozen for later use!


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approx. 30-40
1 Hr 30 Min
25 Min


  • 3 lbs.
    ground beef
  • 3-5
    heads of cabbage
  • 2-3
    pckgs. of bridgfords frozen bread rolls
  • 1-1/2
    tsp. garlic powder or 2 cloves
  • ·
    salt to taste
  • ·
    pepper, i use quite a bit 2-3 tbsp. or so, but you be the judge when sampling the spiciness
  • 2
    med chopped onions

How to Make Beerrocks


  1. Thaw the frozen bread, & once thawed I slice to try & get at least 7 good size slices
  2. Cook (on medium heat) crumbled ground beef together with cabbage, onion, garlic & spices(this requires a large stock pot)& I layer them so it will be evenly divided until meat, cabbage & onion are fully cooked. The pepper is what brings out the great flavor. Once cooked, drain out the liquid,& let cool.
  3. Roll out each bread slice on a lightly floured board to approx. 7 inch round. Place about 3-4 heaping tablespoons (or more if you like), cooled mixture into each round sealing each one then placing sealed side down on a very lightly greased baking pan with sides (to catch any excess liquid). Let them rise for about 10-15 minutes before baking. If you like you can brush tops with butter. Bake at 350 degrees for approximately 20-30 minutes or until lightly browned. I serve these with potato salad....yummy!

Printable Recipe Card

About Beerrocks

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: German

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