This recipe came from my German Grandmother. It is a favorite for all of our family. It is a really easy recipe. The recipe makes a lot of pockets. They freeze and reheat nice. Enjoy this German Staple as much as I do.
Ingredients
1 box Pillsbury Hot Roll Mix
1 head of cabbage
1 onion
1lb ground beef
Salt&Pepper
Method
Prepare mix as directed on box. Let rise. Slice cabbage and steam until tender, add salt and pepper. Brown beef and onion with salt and pepper. Drain cabbage, and burger and mix together. Roll out dough to 1/8” thick and cut into 4”x4” pieces. Add filling and cross corners together. Pinch shut. Flip so the "X" side is down on the baking sheet. Brush with melted butter or margarine. Bake until brown at 375° for 30 min.
Found this recipe on Pinterest, and I was excited because I am German, and always looking for good German recipes! I love all the recipes you have on your blog. thanks!
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I'm glad! I will be adding many more German Delicacies, I just photographed my grandmothers entire recipe collection over the holidays!
DeleteThe real dough is....1cup scalded milk with 1 stick butter. 6 to 6 1/2 cups of flour, 1/2 cup of sugar. 1/2 cup of warm water with 2 tsp of sugar and two packets of yeast. 2 eggs at room temperature.It is the dough recipe from the old word and a lost recipe at that
DeleteThank you so much cathybeth.
DeleteWow the things were great,thx.
ReplyDeleteGreat thanks for trying!!
DeleteI grew up eating these, and this recipe is almost exactly as the one I got from my mother and grandmother. These have been a favorite for my children for 45 years.
ReplyDeleteYummy!! At first I thought I had made the dough wrong (it was super gooey) but they came out just delish!! Thanks!
ReplyDeleteI live In Nebraska where runzas are famous but wanted home made;*)
I have German friends who say they are not German! Just something Americans from Germany invented! So Yummy!
ReplyDeletemy grandparents came from Russia! They are German, I grew up eating this but the dough is not the same. Scald 1 cup milk and one stick oleo, (cool) dissolve 2 packets of yeast in 1/8th hot water. Mix together. 5 cups flour, 1/2 cup sugar, two large eggs. Mix all ingredients together, In greased bowl let rise. Punch down twice and roll out dough
DeleteI grew up on these also. My mom did them the same way using Cathy's method on the bread except she made potato dough bread. Also after assembling the pockets she would let them rise once again before baking.
DeleteThey are from German's......only not from Germany but from Russia. I grew up on these. My Gramma made them frequently. She came to America from Russia in 1912, but is German.
DeleteThey are German but came from the German’s that went to Russia. I grew up on these but have not had them since my grandmother and mother passed. I will try to make them one day. We always made a huge batch to freeze.
DeleteHey there! I am from Germany and this is not a typical german food, it´s from Poland. Maybe one of your Grandmas ancestors came from Poland and brought it into your family ;o)
ReplyDeleteGreetings from Germany!
How many does this recipe make?
ReplyDeleteMy family, from Nebraska, has grown up on these. The recipe passed down from my great grandmother. We call them kraut vitos. Of course the original recipe was a risingbread dough, now we use Rodes frozen rolls. My kids ask for these for their birthday meals. My oldest when home on leave from the Army these were his first meal request. Thanks for sharing.
ReplyDeleteMy family, from Nebraska, has grown up on these. The recipe passed down from my great grandmother. We call them kraut vitos. Of course the original recipe was a risingbread dough, now we use Rodes frozen rolls. My kids ask for these for their birthday meals. My oldest when home on leave from the Army these were his first meal request. Thanks for sharing.
ReplyDeleteI am from a very German town in Kansas, and we call them Bierocks!
ReplyDeleteI'm stun on the cabbage part. Do I shred it and put it in hot water or what. Please help.
ReplyDeleteShred it.
DeleteHi. My ex was German his grandmother taught me how to make her way to make bierox (she never had recipes, just a little of this and that. Lol). She started with the dough to let it rise. (I use Rhodes dinner rolls.) She used a stock pot. Started browning the hamburger. Added lard as it browned. Added onion and salt and pepper. As that cooked she shred cabbage thinly and put it in the stock pot on top of the hamburger. She would stir it so it all mixed together. It would cook on low until the cabbage had completely cooked down. She never drained it. When the assembled bierox cooked in the oven the lard would leak out and basically fry the bottom of the bread. Not heart healthy but oh my. They were delicious.
DeleteOHHHHHH That is awesome!! i WILL MAKE IT WITH LARD!!!
DeleteI'm also German, and had never heard of these until I married my American husband (with Russian/German ancestors)
ReplyDeleteMy mother made this but the dough was a sweet and made from scratch, she also used the same dough to make sauerkraut and dumping
ReplyDeletemy mother in law taught me to make something like these.. I make the roll dough in my bread machine now.. the filling is made with pork steak cut up really small.. bite size pieces cooked with cut up onions and then instead of cabbage she used sauerkraut.. they are so good.. my family loves them..
ReplyDeletethey do freeze nicely .. sometimes I make the filling and freeze it and then thaw while the dough is making in the bread machine.
ReplyDeleteWe make these all the time. I grew up on them and love how easy they are for on the go and they are good cold too but that may just be me lol. We also make butter balls and noodle soup. Which is another German dish. Which my family makes at Christmas.
ReplyDeleteHi all. I am of German Austrian decent on my maternal side. My Grandmother came from Boukavena Poltinossa Austria when she was in her mid teens. These Kraut Bieroks were a family treasure along with Galuskas (cabbage rolls). The above recipe is a modernized version w/the roll mix, since there was no such thing all those years ago. I am 84 now, so you can just imagine how old the original recipe is. I usually make both the Bieroks and Galuskas for our Oktoberfest luncheons at the Art Guild. Happy eating all!
ReplyDeleteI make these for my family and they love them. I cheat and use frozen dinner rolls. Just let them thaw out and I roll each one thin I set aside while I make my stuffing. I cook my ground beef and add the shredded cabbage and onion in with my meat and let cook till cabbage is tender I then add my seasonings (salt pepper garlic powder and turmeric) let simmer while you lay rolled dough out we like cheese in ours so I ad Shredded cheese then add your filling and fold your rolls over so everything is concealed. Put on a cookie sheet and bake @350 for about 15 min or until they are nice brown like a roll. I spread butter over the tops when they come out. They freeze great cooked or uncooked.
ReplyDeleteyou can also make as a casserole just use crescent roll sheets (2 cans for the top and bottom)
DeleteThey were for sure brought to America from Germans who had settled in Russia. Their children immigrated to America (mostly Nebraska) and brought the recipe with them. I know several descendants of the Germans who came from Russia.
ReplyDelete