Monday, June 6, 2011


Recipe Courtesy of Nancy Nelson



½ - 1 stick butter (depending on your preference)
1 pound lean hamburger
1 head of cabbage
1 yellow onion
Garlic salt and LOTS of pepper
Frozen yeast rolls


Defrost rolls and allow them to rise as directed on the package. In the meantime, melt butter in pan with a bit of oil. Brown hamburger and onion, adding garlic salt and pepper while you cook. Dice cabbage and add to pan. Cook over medium heat, adding more of the seasonings. (The more seasoned and flavorful your filling is, the better your bierocks will be.)

Preheat oven to 350 degrees. Roll out each yeast roll into a thin, flat circle (if your rolls are small, you may want to put 1 ½ rolls together to make a bigger circle). Put a scoop of filling in the middle and fold up all the edges to make a closed pouch. Flip over and place on a greased cookie sheet. Continue making bierocks until all rolls / filling has been used. Brush the tops of the bierocks with melted butter and cook for about 20 minutes, until bierocks are browned and dough is completely cooked. Allow to cool then serve!

Notes: Leftover filling can be warmed and served inside of pita pockets. Also, I have eliminated the butter altogether for a healthier bierock. The flavor is still good, but the filling is a bit drier.