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Bierrocks II

Bierrocks II

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
Laurel

Laurel

Try this German recipe of beef and cabbage pastries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 981 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, cook meat over medium heat until it is browned. Stir in onions and cabbage; cover and cook for 15 minutes. Remove from heat and stir in salt, pepper and cheese; let cool.
  3. Roll dough until it is about 1/4 inch thick. Cut into 6 squares and put meat filling on each square. Pinch dough together and place seam side down on cookie sheets. Let dough rise for 20 minutes, then bake in oven for 20 minutes or until brown.
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Reviews

BETHANNE770
17

BETHANNE770

6/24/2008

These are very tasty! I was confused as to how to form the dough, and I think mine looked more like calzones, but they still tasted great! A tip I learned from another recipe is to gather up the opposite corners of the square-shaped dough and squeeze them together, then to put the bierrock on the cookie sheet seam side down, so it looks like a bun or ball. Hope that helps!

kipntina
13

kipntina

6/22/2006

I made this about 5 nights ago and last night DELISH!! My husband wants to know when its on the menu again! I made the bread dough in my breadmaker with the plain white bread recipe, I also added diced green pepper to it. I also suggest slicing the cheese, rather than grading and adding right before rolling up, as the cheese gets lost in the mix.

Rivka
11

Rivka

10/7/2003

We used to go to a restaurant called 'My Favorite Piroshki' which specializes in beautiful sandwiches baked in bread dough. This recipe reminds us of one we ate there many times. I add some finely grated carrot and then put the cheese in after the meat cools so it won't 'disappear' into the meat mixture. I also cut the onion down to a very small amount as the flavor seemed too dominating.

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