K’s Bierocks

I make Bierocks every fall for Oktoberfest. Happily, this coincides with sales on cabbage. If you have not had a bierock (or Runza as Nebraskans call them) you are in for a delightful surprise! They are the German equivalent of a Hot Pocket, only much tastier.


3 –  1 lb. loaves of frozen bread dough, thawed
1 lb. hamburger
8 cups cabbage, shredded
1 medium onion, diced
2-4 cloves of garlic, minced
1/4 teaspoon pepper (I use 1/8 teaspoon of Red Pepper Flakes)
2 tablespoons melted butter, optional


1. Brown the meat, onions, and garlic in a large skillet. Drain the excess fat.

2. Add shredded cabbage and pepper. cook over medium-high heat, stirring occasionally. Cook until cabbage is completely wilted.

3. divide each loaf into 5 pieces. Roll each piece out until it is less than 1/2 inch thick. ( If you don’t have a rolling pin, just dampen your fingers and press the dough into the shape you want). Fill the dough circle or square with a 1/2 cup cabbage, onion and meat filling.

4. There are several ways that you can seal the dough. My two favorite ways are a) bring opposite corners of dough together in center. Press open edges together until surface is sealed. This creates a square shaped bierock. b) bring two opposite sides together and press seams together. This results in a half circle shaped bierock.

5. Turn bierocks smooth side up. Place on a greased cookie sheet. Brush with melted butter if you wish. (I skip this step). Bake at 350 degrees for 18-20 minutes or until brown. Serve hot. makes 15 bierocks. (I package 5 bierocks per 1-gallon Ziploc freezer bag and store in the freezer for future meals).

  • To change-up the recipe a bit you can substitute diced ham and shredded cheddar cheese for the Hamburger/cabbage/onion mixture for something just as tasty.