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Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.
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5 from 2 votes

Bierocks

Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.
Prep Time45 minutes
Cook Time28 minutes
Total Time1 hour 13 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: bierocks
Servings: 24 Bierocks
Author: Mindy Boyd

Ingredients

For the dough:

  • 10-11 cups flour divided
  • 1/2 cup sugar
  • 1 package active dry yeast, 1/4 ounce
  • 2 teaspoons salt
  • 2 1/2 cups water
  • 1 cup milk
  • 1/2 cup butter softened-(1 stick)
  • 2 eggs

For the filling:

  • 2 1/2 pounds ground beef
  • 2 1/2 pounds cabbage chopped-1 medium head
  • 1 large onion chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 24 slices cheese optional

Instructions

  • Combine 4 cups flour, sugar, yeast, and salt in a large bowl; set aside.
  • Heat water, milk, and butter in a medium saucepan over medium heat just until the butter melts. Remove from the heat and let cool slightly. (The best temperature for the liquid to activate the yeast is about 120°-130°.)
  • Combine milk mixture with flour mixture, add eggs; beat with an electric mixer at low speed until moistened, then beat at medium speed for 3 minutes. Gradually stir in enough of the remaining flour by hand to make a firm dough. Knead on a floured surface for about 10 minutes.
  • Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, abut 1 hour. Punch down dough and let rise again until almost doubled.
  • While the dough rises the second time, brown the ground beef, cabbage, and onion in a Dutch oven over medium heat until beef is brown and cabbage is tender, about 30-40 minutes. Drain.
  • Divide dough into fourths. Roll each piece into a 10" X 15" rectangle, cut into 6 squares. Put a piece of cheese (optional) and about 1/2 cup of beef mixture onto the center of each square.
  • If making square Bierocks; fold corners over filling toward center, (so it looks sort of like an envelope) pinch to seal. If making round Bierocks; fold edges toward center, pinch to seal. After the Bierocks are sealed work with the dough to make it the shape you desire. Place on greased baking sheets and bake at 375° for 22-28 minutes, or until golden brown. Brush with butter.