Bierocks. Pronounced beer-rocks 🙂 But there is no beer in this recipe, only 8 simple ingredients, and that’s including the salt, pepper and water. As a child, ketchup would’ve HAD to be on that ingredient list. But my how the years have changed. These rolls are too darn delicious just as they are to need any dipping sauce, but I’ll leave that up to you!
Makes: 25 rolls
Ingredients
1 pound lean ground beef
1 pound ground pork sausage
1 medium cabbage, sliced in short strips
1 medium yellow onion, chopped
1/2 c water
1 teaspoon salt
1 teaspoon pepper
25 frozen yeast dinner roll dough balls
Directions
- Proof dough according to directions on package.
- Combine and cook the beef and sausage in a large stockpot over medium heat.
- Add cabbage, onion, water, salt and pepper to meat for the filling. Cover and let simmer for 30 minutes.
- Remove stockpot from heat and drain any excess liquid from the filling.
- Preheat oven to 350 degrees.
- When dough is proofed and ready, flatten each ball into a small circle. Place about 1/4 cup of filling in the center of the dough. Wrapping the dough around the filling, pinch the edges to seal tightly. Place the filled dough, seal-side down, on a prepared baking sheet. Repeat with remaining dough leaving 3 inches of space between rolls.
- Bake rolls at 350 degrees for 30-35 minutes until golden brown.
- Serve warm and enjoy!
Notes
- After draining the filling, transfer to a bowl lined with several paper towels. The paper towels will soak up any remaining liquid, making it that much easier to seal the filled dough later.
2. Want to see this recipe in action? Visit Pastures and Plates on Facebook to view the cooking demonstration for bierocks!
Stroberg Family Farms 
What does “proof” mean?
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Good question 🙂 proofing is when the dough rests and rises before baking.
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Make the filling and refrigerate then put the bierocks together the next day. This makes filling and sealing the dough much easier.
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I love this idea!! Great suggestion.
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Since the filling would be cold, does that increase the baking time?
Thanks.
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A similar baking time, as the dough is actually what takes the longest to bake. I keep them in the oven until golden brown on top. The filling will be nice and warm by then, even if it starts cold.
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These are delicious with a beer cheese sauce. You can either cover them with sauce or use for dipping.
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Mmmmm…I love this idea!
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I also add some sharp cheddar to my meat mixture
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This looks like a great recipe! I’ll be making it soon and tell you what we think about it in my house- I’m predicting that my 19-year-old son will steal away with most of them to snack on while he sits in front of his computer during his on-line college lectures. Take care in Kansas, and thanks from us in San Diego!
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Please do let me know what you think! And thanks for stopping by 🙂 Enjoy!
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We diced up some mushrooms and added a little swiss cheese…. so good!
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Oh gosh, that would be good!! Thanks for sharing!
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(tears) My gradma would make these for my sister and I for after school snacks. I inherited her recipe box but this recipe was not in there. I never knew what they were called. We called them cabbage rolls, so trying to fine the recipe came up with much different results. I am so excited, i cant wait to make and taste them again.
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Oh good 🙂 So glad I could help, and I hope the meal brings back some wonderful memories!!
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On the Iron Range we call these Pasties…so good with butter!! Yum
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I can imagine so!! We will have to try that next time we make these 🙂
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