Cheesy Beef and Cabbage Bierrocks
These flavorful Bierrocks are delightful pastry pockets filled with a savory mix of seasoned ground beef, tender cabbage, onions, and gooey cheese. Perfect for a satisfying lunch or snack, they can be made ahead of time and frozen for convenience—great for busy families or kids coming home from school. Simply pop them straight from the freezer into the oven for a warm and delicious treat that everyone will love.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
milk
2 cups (lukewarm)
oil
1/4 cup (none)
eggs
2 (beaten)
yeast
2 (1/4 ounce) packages (none)
sugar
1/2 cup (none)
salt
1 teaspoon (none)
flour
6 cups (as needed for kneading)
ground beef
2 lbs (none)
cabbage
1/2 head (chopped)
onion
1 large (chopped)
American cheese
18 slices (none)
egg
1 (beaten (optional))
sesame seeds
to garnish (optional)
Instructions
1
In a large mixing bowl, combine the lukewarm milk and oil. Add in the beaten eggs, yeast, sugar, and salt. Mix until well combined.
2
Gradually incorporate 5 cups of flour into the mixture, stirring until blended. Add additional flour as needed until a kneadable dough forms. Knead the dough for a few minutes until smooth.
3
Cover the bowl with a cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
4
While the dough is rising, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Do not drain the fat.
5
Add the chopped onion and cabbage to the skillet and continue cooking until the onion is soft and the cabbage has wilted. Season the mixture with salt and pepper to taste. Allow the filling to cool.
6
Once the dough has risen, divide it into equal portions (about the size of a tennis ball). Roll each portion out on a floured surface as thin as possible.
7
On each piece of dough, place half a slice of American cheese, followed by a generous spoonful of the beef and cabbage filling, and then top with the other half of the cheese slice.
8
Carefully fold the dough over the filling to form a turnover, sealing the edges by pinching them together. If needed, moisten the edges with a little water to ensure they stick.
9
Arrange the prepared Bierrocks on a baking sheet. Optionally, brush the tops with a beaten egg wash and sprinkle with sesame seeds.
10
Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until golden brown.
11
Serve immediately for a warm snack, or let cool and store in the freezer for later use. To reheat, bake directly from frozen until heated through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Beef and Cabbage Bierrocks?
They are savory pastry pockets filled with a seasoned mixture of ground beef, tender cabbage, onions, and melted American cheese.
What ingredients are needed for the Bierrock dough?
The dough requires lukewarm milk, oil, beaten eggs, yeast, sugar, salt, and approximately 6 cups of flour.
How long should I let the dough rise?
The dough should rise in a warm place for about 1 hour, or until it has doubled in size.
What is the primary protein used in the filling?
The recipe uses 2 lbs of ground beef as the primary protein.
How do I prepare the cabbage for the filling?
You should use half a head of cabbage and chop it into small pieces before cooking it with the beef and onions.
Should I drain the fat from the ground beef after browning?
No, the instructions specify not to drain the fat, as it helps cook the cabbage and onion and adds flavor.
What type of cheese is recommended for this recipe?
The recipe calls for 18 slices of American cheese, divided between the top and bottom of the meat filling.
At what temperature should the Bierrocks be baked?
Preheat your oven to 350°F (175°C) for baking.
How long does it take to bake the Bierrocks?
Bake them for about 30 minutes, or until the pastry is golden brown.
Can I freeze Cheesy Beef and Cabbage Bierrocks?
Yes, they are designed to be frozen after cooling and can be reheated directly from the freezer.
How do I reheat frozen Bierrocks?
You can place them directly from the freezer into the oven and bake until they are heated through.
How do I assemble the individual Bierrocks?
Place half a slice of cheese on a thin piece of dough, add a spoonful of filling, top with the other half-slice of cheese, and fold the dough over to seal.
What size should I divide the dough into?
The dough should be divided into equal portions roughly the size of a tennis ball.
Is an egg wash necessary for the crust?
An egg wash is optional but recommended if you want a glossy golden finish and want sesame seeds to stick to the top.
How thin should the dough be rolled?
The recipe suggests rolling each portion of dough out as thin as possible on a floured surface.
Can I add sesame seeds to these?
Yes, you can sprinkle sesame seeds over the top after applying an egg wash for extra texture and flavor.
What should I do if the dough edges won't stick together?
You can moisten the edges of the dough with a little bit of water to help ensure a tight seal.
Should the filling be hot when I put it on the dough?
No, you should allow the beef and cabbage filling to cool before assembling the Bierrocks.
What type of yeast is required?
The recipe uses 2 (1/4 ounce) packages of yeast.
Are these suitable for a school lunch?
Yes, they are highly kid-friendly and convenient for lunches because they can be made ahead and frozen.
How do I know when the cabbage is done cooking?
Cook the cabbage in the skillet with the beef and onion until it has wilted and the onion is soft.
Can I use ground turkey instead of beef?
While the recipe calls for beef, ground turkey or pork could be used as a substitute, though the flavor profile will change.
What seasoning is used for the filling?
The filling is seasoned simply with salt and pepper to taste.
What kind of oil is best for the dough?
The recipe specifies generic oil; a neutral oil like vegetable or canola oil works best for this type of dough.
How many Bierrocks does one batch make?
Based on using 18 slices of cheese and tennis-ball-sized dough portions, you will typically get around 18 Bierrocks.
What is the best way to knead the dough?
Incorporate the flour gradually and knead for a few minutes until the dough becomes smooth.
Why is the milk specified as 'lukewarm'?
Lukewarm milk is essential to activate the yeast without killing it, ensuring the dough rises properly.
Can I use different types of onions?
The recipe calls for one large chopped onion; yellow or white onions are generally preferred for their savory flavor when cooked.
Are Bierrocks better served warm or cold?
They are best served immediately while warm for the best texture and gooey cheese, but they can be enjoyed at room temperature.
Is there sugar in the dough recipe?
Yes, 1/2 cup of sugar is included in the dough to provide a slight sweetness and help feed the yeast.