Easy Bierocks Recipe

Baked bierocks with golden tops are arranged on a checkered cloth, one bun split open to reveal a savory meat and vegetable filling.

Easy Bierocks Recipe

These German Bierocks are handheld savory meat and cabbage "pies" that are utterly delicious. Filled with cooked and seasoned ground beef, shredded cabbage, and onions, then baked until the pillowy dough is golden and delicious. An updated family recipe we love!

Prep Time2

Cook Time25

Total Time2 25

Servings: servings

Calories: 183kcal

Author: Stephanie Wilson

Ingredients

Bread Crust

10 unbaked frozen dinner rolls like Rhodes
1 egg with 1 tablespoons water for an egg wash

Filling

1 small onion chopped
1/2 pound ground beef
3 cups shredded cabbage or 8 oz sauerkraut
1/2 teaspoon sweet paprika
1/4 teaspoon ground caraway seeds
salt and pepper to taste

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Instructions

Put frozen rolls on a baking sheet, cover with a tea towel and let thaw and rise for 2-3 hours (See notes for quicker crust options).
Meanwhile, make the filling. In a large skillet with a lid and heated with olive oil, saute the ground meat and onion until the meat is cooked and the onion is soft and caramelized. Then add the chopped cabbage, reduce heat to medium-low, and cook until the cabbage is tender, about 20 minutes. Drain any residual fat or moisture before filling the crusts. (See Notes below is you're using sauerkraut).
Preheat the oven to 400℉ and line a baking sheet with parchment.
Roll out each dinner roll on a lightly floured surface into a circle about 1/4 inch thick. Put about 2 tablespoons of the meat mixture in the center of each circle. Fold up the sides of the dough to form a ball and pinch the ends together.
Transfer the bierocks to the prepared baking sheet seam side down, brush with egg wash, and bake until golden, about 12 to 15 minutes.

Notes

Crust: While a bread crust is traditional, if time is short, you can substitute 2 cans of refrigerated biscuit dough (like Homestyle Biscuits in the can). Roll out each biscuit to 1/4-inch thick and fill as directed in the recipe. Bake until golden.

Cabbage: While my grandmother always used fresh green cabbage, some of her brothers loved this recipe with sauerkraut. Be sure to drain the sauerkraut before mixing it in with the cooked beef mixture. For another quick fix, you can also use a bag of pre-shredded coleslaw mix or shredded cabbage.

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