Kraut Bierocks

Kraut Bierocks

120

"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! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'."

Ingredients

1 h 45 m {{adjustedServings}} servings 630 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 630 kcal
  • 32%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
  2. To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
  5. Bake in preheated oven for 20 minutes, or until golden brown.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

120
  1. 143 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Oh, my goodness. My girlfriend and I have been making these for over 34 years together in batches of 100-120 at a time. They freeze great. Just BEWARE: Everyone wants the recipe and they wil...

Very Good. I split the recipe in half and made half with sauerkraut and half with cabbage. Both were good. I recommend increasing the amount of shredded cabbage though because it wilts down a...

We first tasted BIEROCKs in Kansas two years ago. At the airport I purchased a Kansas Cookbook just to get the recipe; I haven't found it anyplace else. The book states the recipe was brought ...