Runzas II (Bierocks)

Runzas II (Bierocks)


"Ground beef, onions, and cabbage wrapped in bread dough and then baked. Can be made smaller and served as an appetizer. We called these sandwiches Bierocks. I assume they must have originated in Europe and each country has a name for them. I have heard them called Runzas also. They really are simple. I have found that I cannot substitute anything for the MSG. They just lose the flavor. If your ground beef is too lean, these tend to be dry. I sometimes add cheese to them to offset this problem. I have also added fennel seed, about 1 teaspoon, although the recipe does not call for it."


45 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Divide thawed bread dough into 6 pieces and roll into balls. 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). Stir in cabbage and MSG, cover and steam until cabbage is wilted.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove beef/cabbage mixture from heat and let cool. Roll each dough ball into a 5 x 5 inch square. Fill center of each square with about 1/2 cup of beef mixture. Bring opposite corners of dough square together and seal. Place smooth-side-down on a lightly greased cookie sheet and flatten slightly.
  4. Bake in preheated oven for 20 to 25 minutes. Remove from oven and butter top of each pastry as soon as they come out of the oven.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 40 Ratings


Well, no one in our house can eat MSG, so that made this one questionable! But, it is much like a recipe for something I had in Colorado (diff name, but can't remember it at the moment!). You re...

just like my aunt used to make. add one can of cream of celery soup to ground beef after draing grease for added flavor I also put mozarella shredded cheese in mine, and sometimes sliced mush...

This is a great recipie, very similar to my mom's recipie. she did not add MSG, she would add lipton onion soup mix to the ground beef as well as cabbage and onions. A lot more flavorful to tho...

we call these cabbage burgers...the trick here is to salt and pepper your hamburger mixture will save time if you make the meat mixture the night before and put it in the fridge then y...

The recipe I got from a college roommate for this called them Fleischbrooks. I've always loved them. I didn't put in MSG, though. I usually put in some cumin and I like that taste. When they...

Sharon Sharon Super Duper; I had this recipe years ago and had lost.A German lady in Kansas gave it to me. The only addition I make is a whisper of allspice.

We make this even easier by using the prepared cole slaw (shredded cabbage & carrots) bought in the produce section. To cheat even more, we put it on store-bought potato hamburger buns. If I u...

I've only used cabbage in cole slaw so when my produce shipment came this week I was looking for a different way to use the cabbage. This recipe is excellent. I used 93/7 hamburger and drained a...

Thank you for sharing this recipe, my husband and boys loved it. I did add a little water and bouillon as another person had suggested. Since I only had extra lean hamburger, I also added a co...