Easy German Bierocks (Runza)

Easy German Bierocks (Runza)

25
HEATHER C 0

"This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better."

Ingredients

1 h 35 m {{adjustedServings}} servings 224 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
  2. Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
  3. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
  4. 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.
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Reviews

25
  1. 27 Ratings

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My parents loved it! But, being my father's daughter, I played with the recipe a bit. Personally, used large Crossant rolls out of tubes since my family likes them better than regular rolls. I...

I used 2 balls of dough per Runza to make an adult sized sandwich but I rolled them out way too thin(read a review to do so - don't). I almost doubled the s&p, added garlic powder and worch. sa...

I liked them a lot. I fried some and also baked some, I liked the baked ones better. They're good with mustard, maybe next time I'll add cheese. Great recipe!