So, without further hesitation, here's my Bierock Casserole recipe! Gluten Free Bierocks - Great gluten free recipes for every ... Saute onions and cabbage: Heat a large non-stick skillet over medium heat. Bierocks (Cabbage Buns) - Whipped It Up In Nebraska, the runza is usually baked in a rectangular shape. Bierock Casserole . Whisk in 1 cup warm water. Bierocks Recipe - How to Make Bierocks or Runzas Veggie Buns: A Spin on the Classic Bierocks ... - Delishably Creatin' in the Sticks: Bierocks Recipe - a cabbage ... German bierocks (or Runzas) recipe. Be sure to let me know what you think! Schnitzel is a German dish that consists of thin pieces of veal, pork, or beef coated with bread crumbs and pan-fried in oil. Mix with paddle or spoon, then add yeast mixture and the milk mixture. To reheat frozen bierrocks simply bake until hot. Directions: Follow package for bread dough. 2-Then add the hamburger and cabbage together, cooking until the hamburger is all the way cooked and the cabbage is soft. Preheat oven 375 degrees. Roll out crescent rolls while waiting for the ingredients in stove. Drain fat and return to pan. Cook for 5 minutes, stirring constantly. Stir frequently and break up the beef into crumbles. Shortcut Runza Recipe: The Cabbage & Beef ... - 30Seconds Food Brown ground beef in a large pot. Repeat with remaining dough and filling. These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Bake the bierocks at 400° for about 10-15 minutes, depending on size. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. They reheat well, so leftovers are also great! Homemade Bierocks Recipe (Hamburger and Cabbage filled ... 8. Using a pastry brush, brush the egg wash (1 egg beaten with 1 teaspoon of water) on the top of each bierock. Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds. Make about 12-13 balls (suggestion: make dinner rolls with any leftover dough). According to WikiPedia, a runza (also called a bierock) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. But Pirogi and Bierocks are not even close to being the same, something must have gotten lost in translation or someone forget the name Veranika. bierocks: meat and cabbage rolls - Jennifer Murch Runzas II (Bierocks) Recipe | Allrecipes Roll out small, medium or large-sized balls depending on your preference. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. Repeat with remaining dough and filling. Pull the edges of the dough over the filling and pinch to seal. Advertisement. Heat through and set aside. Step 1. Once thawed and at room temperature, this is enough to fill 1 1/2 dozen bierocks (1/4 cup filling per sandwich). Cover and cook over medium-low heat until potatoes and onion are soft; about 10 minutes. Bring up one side of the dough and pinch together. Instructions. Bake the bierocks for 13 to 15 minutes or until the top is lightly golden brown. Step 3. Beat on low speed 30 seconds, beat on high 3 minutes. Put it inside the oven and bake it for about 8 minutes long until it . For my easy-to-remember two of everything bierock filling: 2 pounds lean ground beef (90/10) 2 pounds green cabbage, prior to coring and shredding. The tops should look plenty brown, but not too dark. Place uncooked bierocks, seam side down, split among two parchment-lined baking sheets. Schmidt Bierocks Filling: 1 Tbs butter 1 large onion, diced 1 bag of shredded cabbage/cole slaw mix (16 oz) 1/4 cup water 1.5 lbs ground beef 1 tsp fennel seed, divided 1 tsp caraway seed, divided 1/8 tsp cumin salt to taste pepper to taste splash of apple cider vinegar melted butter for basting rolls Dough: 36 frozen dinner rolls (I used Rhodes) Cook for 5 more minutes or until all the vegetables are tender. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam. Mix together with mayo, little bit of heavy cream, salt and black pepper. Aug 14, 2018 - A bierock, also known as a runza, is a soft yeast roll stuffed with ground meat, cabbage, and onions. 6 per sheet to allow for rising. Uncover bierocks. To make dough: In mixing bowl, combine the yeast and 2 cups flour. Filling and folding the cabbage burgers: Divide the dough into 8 equal pieces. Preheat oven to 375°. Turn out onto a floured surface. Bierocks are a type of savory pastry filled with ground meat (usually beef), cabbage, and onions. The stuffed sandwich is also known as bierocks, kraut kuche or kraut bierocks. Season to taste with garlic powder, salt and pepper. Cut a section of dough at a time, spread with a rolling pin to about a 6-inch circle. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Bierocks are a traditional German dish that is made with pretzel dough and beer. Mix together with cabbage; set aside. Turn off the heat, and, when this is cool, mix well with the uncooked meat. The classic Bierock recipe originates from Eastern Europe and consists of sauteed ground beef, onions, and cabbage wrapped in dough and baked to form a 'meat bun'. Roll each piece out into 6- to 7 . Makes 10. Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels. Use as a filling for sandwiches. In Kansas, the bierocks you see are primarily more rounded while our northern neighbors tend to bake them in a rectangle. When the vegetable mixture is done cooking, place the mixture into a colander and let all the juices drain. Add the salt, pepper, hot sauce, and cabbage. Spoon 1/3 to 1/2 cup filling onto each square. Preheat oven to 375°. Fry the ground beef and onion in the olive oil over medium-high heat until cooked through. Mix to combine. Unroll crescents and pinch together 2 crescents to form a square. November 4, 2015 at 4:57 AM The dough is typically made from yeast bread dough, which gives the bierocks a light and fluffy texture. Prepare the dough and the bierocks. The bierock on the left is well done, but still not overdone. Kraut Bierocks. Bake the cabbage buns for 22-24 minutes, until they are golden brown. When hot, add the onions. If you have never had homemade bierocks, you have never lived! Preheat oven to 350*. ground beef 1 medium head of green cabbage, shredded 1 medium onion, chopped Salt and pepper to taste 1 roll of refrigerated pizza dough Pan spray. Cook until cabbage is wilted and soft, about 10 minutes. Step 5. The ground meat is traditionally beef, but other ground meats can also be used. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray. The image below shows different levels of done-ness. Whisk mixture to combine and whisk in 2 c of flour. Place the filled bierocks seam-side-down on a baking sheet line with parchment paper. Saute onion in a large saucepan until browned; add beef and cook until beef loses its red color (overcooking beef will cause Runzas to be very dry). Pirogi and Veranika are the same thing stuffed potato dumplings. lean hamburger 1 can Campbell's Tomato Soup (reduce sodium) 3/4 c. chopped onion 1/2 c. Bierock can be made with or without cheese and are commonly served with mustard as a dipping sauce. Saute until the onions and cabbage are almost fully browned, about 10 minutes, then add the garlic and saute for about 2 more minutes to brown the garlic. freshly ground pepper 1/2 teaspoon. Place foil-wrapped bierocks in a preheated 350° oven for 15 minutes. For the big spin, I've created a vegetarian-friendly filling with broccoli, cabbage, onions, and mozzarella cheese. Add to flour mixture; add eggs. It is a delicious low carb, Keto friendly version with lots of flavor. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour. Meanwhile, in a large bowl, mix the scalded milk (or hot water) with the olive oil . Place 3 - 4 tablespoons of the filling in the center of each biscuit and fold up the sides like a steam bun to seal. … lean hamburger 1 can Campbell's Tomato Soup (reduce sodium) 3/4 c. chopped onion 1/2 c. Set the other stove for the skillet in over medium heat. Volga German Bierocks . Let the bierocks rest for 1.5 hours, to rise slightly. Brush bierocks lightly with milk & bake 20-25 minutes or until golden & hollow sounding when tapped. It is also common to substitute the shredded cabbage for sauerkraut in a bierock. In a separate bowl, mix together the instant yeast and bread flower. Bake for 17 - 19 minutes, or until golden. It's usually served in the form of a sandwich, but can also be enjoyed as an appetizer or snack. minced garlic clove 6 large cabbage leaves 1 lb. Perfect combination of hamburger, bread, cabbage and spices. Stir in remaining flour ¼ c at a time until the dough comes together. salt and pepper. 6. Roll out each biscuit flat on a floured surface. 1/2 tsp salt. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. 'Americanized' versions of the bierock can include cheese, but staunch traditionalists bake them without. Let the bierocks proof for 25 minutes. Bake at 375° for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. The bierock on the right is as light as I would go. Brown the ground beef and drain (if needed). Enjoy! In a large mixing bowl, combine 4 cups of flour, melted butter and eggs. Whisk to incorporate. Flip the bierock over and place on a parchment paper lined baking sheet. Roll each piece into a 15x10-in. Set aside. Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'. Add diced onion and the diced cabbage to the skillet and sprinkle with 1 teaspoon of smoked salt flakes. 2 cups whole wheat flour. Cut into 5-inch squares. Divide the dough into fourths. Sprinkle flour on work space or counter top. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. We will have four kinds of bierocks you can order: Regular (hamburger, onion, cabbage) Regular without cabbage; Ham and Cheese Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. You will use two dough balls for each bierock. Cover and let rise for 20 minutes. Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'. Place a large skillet or Dutch oven over medium heat. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast. Stir in cabbage and MSG, cover and steam until cabbage is wilted. Bierocks and Runza are about the same, only bierocks have cabbage. Place the assembled bierocks in a prepared baking dish. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Put 1/4 cup of ground beef mixture in the middle and pinch the sides up and seal. Add the cabbage, onion, and salt and pepper to taste. Working with one ball at a time flatten out by hand. Add about 4 tablespoons of the cooled meat and cabbage mixture in the middle of the dough circle, then fold the sides in to cover the filling and pinch the seams to seal. The original recipe for bierock was a yeast dough pastry pocket with savoury filling. Beat on low speed 30 seconds, beat on high 3 minutes. Fill the dough with ⅓ - ½ cup of the hamburger filling. Place the bun sealed side down on the lined baking sheet and repeat steps 4-6 until all of the cabbage buns are made. Cut each circle into 6 wedges. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C). hot paprika 1 teaspoon. When the meat is almost cooked through, add the onions to the pan. 1 1/2 cups scalded milk (or boiling water for a vegan bun) 3 tbsp olive oil. Place on greased cookie sheet, seams down. 1 tbsp (15 ml) olive oil; 1 cup (160 g) diced onion 1-In a large saucepan, heat the oil over medium-high heat. Stir occasionally and continue to cook until the onions are soft (but don't brown them to much). Uncover bierocks. rectangle. Set it aside. In a large heavy skillet, brown meat. Fold up two opposite edges of the dough and pinch together. Remove bierocks from pan, and cool on wire racks. Whisk to incorporate. To reheat, thaw in the refrigerator. It's no secret that bierocks are delicious, hearty comfort food. minced garlic clove 6 large cabbage leaves 1 lb. Add salt and black pepper to taste. Season meat with salt and pepper, add onion/onion flakes, and finely grate potatoes into pan. Add the cabbage, Worcestershire sauce, then cover and cook until the cabbage is wilted (about 3 minutes). Bierocks with Wagyu Beef and Cabbage. hot paprika 1 teaspoon. Put the onion, salt, garlic, pepper, and hamburger into the skillet. In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast) Add warm liquid mixture to flour and yeast, add eggs. 24d. Bierocks are a bread pocket that is stuffed with filling (similar to a hot pocket, but much better and homemade!). Dough 2 cups warm water 2 (.25 ounce) packages active dry yeast 1/2 cup white sugar 1/4 cup margarine, softened 1 egg 2 teaspoons salt 7 cups all-purpose flour (or half white, half wheat) Filling 1 pound lean ground beef 1 cup chopped onion 1 carrot, diced 6 cups shredded cabbage 1 teaspoon salt 1 teaspoon black pepper 1/4 cup melted . Pull three points of each wedge up to the center and pinch to seal. Ingredients: Rhodes Frozen Bread Dough 2 pounds ground beef 1 head of cabbage 1 yellow onion garlic salt/minced or whatever you like for garlic 2 TBSP butter. Add the caraway seeds and mix to combine, then transfer the cabbage and pancetta mixture to a separate bowl, draining any liquid. Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe. That might be a bit much, but seriously they are THAT good. Preheat oven in 350 degree. Kraut Bierocks - German Cabbage Burgers -Part 2 As promised, Part 2 of my old family recipe for Kraut Bierocks (pronounced Krowt Beer-ocks), or German cabbage burgers. ocean salt 1 1/2 cups water 1/2 teaspoon. 2 cups diced yellow or sweet onion (1, 12-ounce onion) 2 teaspoons garlic powder 1/4 cup ground flaxseed. On a lightly floured board, roll each loaf of dough into a 12 inch circle. Runza, a much-loved food in the Midwest (especially Nebraska) with Eastern European origins, is a yeast dough that's stuffed with beef, cabbage or sauerkraut and onions. Beat at low speed for 1/2 minute, then three minutes at high speed. 9. Bierocks are a classic german meal that consists of cabbage, onion, and beef all inside of a sweet roll. In another bowl, combine salt, warm milk and 3/4 cup sugar. Take the dough and push it into the below part of dish. When most of the beef is cooked (a small amount of pink is okay), drain excess beef grease if needed. 2 cups unbleached white flour. Whisk mixture to combine and whisk in 2 c of flour. Bierocks Filling 1½ pounds/680 g fresh sage or smoked sausage, removed from the casings 1 cup/300g onion, diced small 4 cups/300g shredded cabbage 1 Tbl fresh minced garlic (or 1 tsp powdered) 1 tsp salt 1 tsp dried onion powder ½ tsp pimento/smoked paprika Dough ⅓ cup/75g sugar ½ tsp salt 1 package (1 ounce) active dry yeast Remove from oven & cool on a wire rack. Bring the four corners up over the filling; pinch together to seal. Step 2. Transfer the cooked ground beef, onions and garlic to a small bowl and set aside, draining any excess fat from the beef. The final dough should be supple and smooth without being overworked. Step 3. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly. Cover and let rise for 20 minutes. Cook, stirring occasionally, until the garlic is fragrant (about 3 minutes). Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. 3 cups thinly chopped cabbage 1 recipe of five-minute bread more olive oil, for the baking pan cornmeal, for the baking pan 1 egg, beaten, and mixed with 1 tablespoon cold water, for wash, optional. Serves: 4. Add onion, cabbage, salt and simmer 30 minutes. Drain if needed. Then, sprinkle a pinch of kosher salt on each bierock. In a small bowl, combine yeast and 1 tbsp sugar. Add the ground beef and sausage to the pan. Serve immediately or cool and freeze for later. Bring up the final side of the dough and pinch together to form a tight seal. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Toss all for 1-2 minutes. A teaspoon or two of oil in the pan is okay. Add the minced garlic and salt. Preheat oven to 375 F. during the last 10 minutes of rising time. Place the warmed milk (80°F), egg, and sugar in the stand mixer bowl. Dec 2, 2016 - It's a Nebraska thing. Gently deflate the dough in center. MAKE THE DOUGH Bloom 2¼ tsp active dry yeast for 10 minutes in ¼ cup lukewarm water.Scald ½ cup milk (bring to barely a simmer—180 F on a thermometer), then set aside and add ⅓ cup butter, 1 tbsp sugar, and 2 tsp salt.Stir until melted and combined, then cool until lukewarm. These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. Preheat oven to 350 degrees F (175 degrees C). Repeat until all the dough and filling are used up. Step 2. Note: To freeze, cool completely, and wrap individually in foil. Advertisement. Add melted butter, egg and salt. Yesterday we made the quick version using crescent roll dough. You can also put it in the fridge for a bit to get cold before filling. Brush them with melted butter as soon as they come out of the oven. Divide thawed bread dough into 6 pieces and roll into balls. freshly ground pepper 1/2 teaspoon. Punch down and cover; let rest 10 minutes. Smash the rolls together and roll out on a floured surface. This easy Runza recipe starts with frozen roll dough, so it can easily be made at home - no matter what state you live in. ! Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). This version is modified to be low carb and has no bread in it, but you won't miss the bread! Bierocks are a savory pocket pastry filled with meat and cabbage. In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast) Add warm liquid mixture to flour and yeast, add eggs. Bierocks. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. Cook ground beef in a medium sized frying pan. Stir in remaining flour ¼ c at a time until the dough comes together. Add melted butter, egg and salt. Then, add it to the bowl containing the . Remove bierocks from pan, and cool on wire racks. Use a rolling pin to roll the dough until it is about 4″ diameter. Stir and taste. This dish can be made by making homemade yeast dough or utilizing frozen dinner rolls. The Junior and Senior classes are doing a joint fundraiser selling bierocks. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. Cover and let rise in a warm place till double (about 1 hour). Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Add more salt and pepper to taste. Kraut Bierocks. 3/4 c. uncooked grain 1 teaspoon. Gather the ends and pinch the bottoms together to create a sealed bun. When rolls have risen, roll each one out . Place the bierocks into the baking sheet seam side down leaving at least 1-inch space in between each. Although bierocks are one of my favorite foods, they are quite time-consuming to make, so I like to combine the ingredients used for the bierock filling to make a soup that comes together in less than 20 minutes. Bierocks have a yeast dough breaded pocket with beef, cabbage or sauerkraut, onions and seasonings for the filling. Step 3. Add chopped sausage, salt, and pepper to the vegetables. Shape into a ball, and place in a greased bowl; turn once. Read the full recipe after the video. Return to skillet and add cabbage. 3/4 c. uncooked grain 1 teaspoon. 7. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Read the full recipe after the video. Place the pancetta (or bacon) in the saucepan and cook over medium-high heat, stirring occasionally, until the . Cool until lukewarm. But what is a bierock, exactly? Roll to about a 5 inch circle. ocean salt 1 1/2 cups water 1/2 teaspoon. Place the shaped 'bierocks' on a greased baking sheet & allow to rise, covered 30-45 minutes until roughly 1 1/2 times the original size. Allow the bierocks to cool on a wired baking rack . Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam. Place ground beef, garlic, and onion in a large skillet and cook over medium heat. Add oil to coat the bottom of the pan. Bake at 375° for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. And they are so, so good. 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