BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
Provided by FlemishMinx
Categories Savory Pies
Time 2h30m
Yield 15 Bierocks
Number Of Ingredients 13
Steps:
- 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, pepper, and cayenne, if desired.
- In a separate pan, brown the hamburger.
- Season with salt, pepper, and cayenne, if desired.
- 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.
- Ad 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.
STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)
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.
Provided by TGirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In 10 inch skillet, brown beef over medium heat.
- Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
- Cook until cabbage is crisp/tender (5 minutes).
- Add cheese and ketchup.
- Remove from heat and set aside to cool.
- Divide each bread loaf into 4 equal pieces.
- Roll dough out on lightly floured surface into a 6 inch circle.
- Place 1/2 C of beef mixture into center of each circle.
- Pinch the edges of the dough together to enclose beef and form into bun shape.
- Seam side down, place filled bun on greased cookie sheet.
- In small bowl, mix egg and milk.
- Brush top of bun with egg mixture.
- Sprinkle top with a bit of kosher salt and cracked pepper if desired.
- Bake for 25-30 minutes or until browned.
- Serve with ketchup, mustard, barbecue sauce and relish if desired.
- TIP-buns can be frozen after cooking.
- 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.
Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1
BIEROCKS GERMAN HAMBURGER AND CABBAGE FILLED BUNS
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.
Provided by Tim Hankel
Categories Burgers
Time 30m
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. Season with salt and pepper.
- 3. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper.
- 4. 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.
- 5. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- 6. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- 7. Add to flour mixture; add eggs.
- 8. Beat at low speed for 1/2 minute, then three minutes at high speed.
- 9. Stir in as much remaining flour as you can mix in with a spoon.
- 10. 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).
- 11. 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.
- 12. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- 13. Cut into squares of 3 inches by 3 or 4 inches by 4.
- 14. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- 15. 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.
- 16. 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.
- 17. The end product should be a square with a seam running from each corner to the center where all four are joined.
- 18. 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).
- 19. 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.
STUFFED HAMBURGER - CABBAGE BUNS WONDERFUL!
Make and share this Stuffed Hamburger - Cabbage Buns Wonderful! recipe from Food.com.
Provided by WJKing
Categories Lunch/Snacks
Time 50m
Yield 8 sandwiches
Number Of Ingredients 19
Steps:
- Have thawed bread dough ready.
- Preheat oven to 350 degrees Fahrenheit.
- In a skillet, cook ground turkey or beef over medium heat, stirring occasionally, until browned (8 to 10 minutes). Drain fat if using beef.
- Stir in shredded cabbage, onions, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon minced garlic.
- Continue cooking, stirring occasionally, until cabbage is crisp-tender (5 to 6 minutes).
- Stir in cheddar cheese and ketchup.
- Divide each bread loaf into four equal pieces.
- On lightly floured surface, roll each piece into a 6 inch circle; place about 1/2 cup meat mixture into each circle.
- Carefully pinch the edges together to enclose the meat and form a bun.
- Place seam side down onto a greased cookie sheet or baking stone.
- In small bowl, stir together the egg and milk; brush each bun with the egg mixture.
- Sprinkle each bun with a pinch of coarse salt, cracked pepper, and/or poppy or sesame seeds.
- Bake for 25 to 30 minutes or until browned.
- Serve with toppings desired.
- (These can easily be shaped into buns and frozen. To reheat, wrap in foil and place on a cookie sheet. Bake at 350 degrees Fahrenheit for 55 to 60 minutes or until heated through.).
CABBAGE-BEEF STUFFED BREAD BUNS (RUNZA)
I make this using my own runza bread dough (to be posted soon on this site) but using frozen thawed bread dough makes it much quicker and easier, make certain to thaw the frozen dough according to the directions on the package --- the recipe amounts stated will make 18 buns as that is what I always make, you could reduce the recipe if so desired but I would suggest to make the full amout they will be devoured quickly! the ground beef/cabbage filling may be made a day in advance, my family likes spicy so I add in cayenne pepper or dried chili flakes to the ground beef mixture, also you could add in some crumbled bacon pieces too, cooking time is for the buns only ---
Provided by Kittencalrecipezazz
Categories Breads
Time 45m
Yield 18 buns
Number Of Ingredients 10
Steps:
- Divide each loaf of the frozen bread dough into 6 even pieces (you will have 18 pieces).
- Roll each piece into balls; cover with a clean tea towel and set aside.
- Crumble the ground beef in a large pot over medium heat; cook stirring until no longer pink; drain all fat.
- Add in water or beef broth, cabbage, onion and garlic.
- Reduce the heat to medium-low and cook stirring occasionally until the cabbage is soft.
- Drain all liquid very well (important the you must drain very well!).
- Mix in the 1/2 cup Parmesan cheese (add 1/2 cup to start, adding in more later to taste if needed) seasoned salt, startind with 1 teaspoon seasoned salt and add in more to taste and lots black pepper; stir to combine well; set aside.
- On a lightly-floured board roll each piece of dough into 5-inch squares (does not have to measure exactly).
- Place about 3/4 cup of the cabbage mixture into the center of each square.
- Fold the dough over and pinch to seal.
- Place onto a greased baking sheet seam-side down.
- Bake at 375 degrees F for 15-18 minutes or until golden brown.
- Remove and brush each with melted butter.
- Serve hot or warm.
Nutrition Facts : Calories 257.5, Fat 13.5, SaturatedFat 5.6, Cholesterol 84.3, Sodium 138.8, Carbohydrate 5.7, Fiber 1.9, Sugar 3, Protein 27.5
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