Nebraska Bierocks 2 cups chopped Onions 1 Tbsp Best Choice Garlic Powder 2 lbs. Ground Beef 1 small head of Cabbage, shredded 1 small can Best Choice Sauerkraut, undrained 1 4.5oz can Best Choice chopped olives Salt and Pepper to taste Optional: Cheese of your choice Best Choice Frozen Dinner Rolls

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Nebraska Bierocks

Posted Sep 4th, 2018

Filling Ingredients:

2 cups chopped Onions
1 Tbsp Best Choice Garlic Powder
2 lbs. Ground Beef
1 small head of Cabbage, shredded
1 small can Best Choice Sauerkraut, undrained
1 4.5oz can Best Choice chopped olives
Salt and Pepper to taste
Optional: Cheese of your choice

Best Choice Frozen Dinner Rolls

 

Directions:

Spray 2-12 count cupcake pans with cooking spray. Place one dough ball in each cup, a total of 24.
Cover with plastic wrap. Thaw dough by allowing to sit on counter until dough ball has doubled in size, approximately 4-5 hours.

Make the filling: chop onions, sauté in a large frying pan with a little butter or olive oil until tender. Add ground beef, along with garlic, salt and pepper. Cook through and drain well.

Stir in cabbage, olives and sauerkraut.

Simmer until cabbage is soft.

Roll out dough into a flat thin disc, approximately 3.5-4 inches round.
Put 1/3 cup of filling in center of disc. Close dough and pinch to seal.
Place on greased cookie sheet, pinched side down.

Preheat oven to 375 degrees while letting filled Bierocks rest for 30 minutes.

Bake for approximately 30 minutes, until approaching golden.
Swash with melted butter and bake for 10 more minutes.

Serve warm with your favorite mustard.
Caution: The filling will be very hot!

Enjoy

 

Nebraska Bierocks
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4 Responses to “Nebraska Bierocks”

    • LD Meyer

      Basically, it’s the same as a Runza, there are variations of the seasonings, some use white pepper rather than black. I’ve made these and I use ground turkey instead of beef, they’re best when you make a sweet sour dough, you can sub coleslaw mix for sauerkraut, it takes longer to cook it down. The basic recipe come with the ” German’s from Russia ” in the 1800’s, you could probably tell because of the sauerkraut ingredient. Bon Appetito, ……Shalom !

      Reply
    • LD Meyer

      These hand pies are called by different names in other states, in Nebraska we have the world famous Runza, but in McCook, Ne a restaurant bakes their own, they call their’s a Bunza, (it had to do with trademarks rights with Runza I think) Colorado they call it a Kraut Burger, Kansas calls their’s Bierocks, Wisconsin and Michigan they call ’em Pasties, they add veggies beside the kraut. The basic recipe of ground meat, sauerkraut and different seasonings baked in a hand pie came over with the ” German’s from Russia ” in the 1800’s, I believe the woman designed this roll with ground meat baked in so they could take a warm sandwich to the men in the field when planting and harvesting back then, pretty clever, huh ???
      You just know it had to be German when you see sauerkraut in the mix. Bon Appitito …..Shalom !

      Reply

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