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Bierocks Author: Lori Prep time: 1 hour 30 mins Cook time: 30 mins Total time: 2 hours Serves: 1 Dozen A traditional Midwestern comfort food dish that reminds you of home and family.


  • 2 pounds ground beef
  • 3 cups chopped onion
  • 4 large garlic cloves diced
  • 10 cups thinly sliced cabbage about 1 lb.
  • 3 tablespoons extra virgin olive oil
  • Salt
  • White pepper
  • 3 cups bread flour
  • 2 teaspoons dry active yeast
  • 1 egg
  • 1 teaspoon salt
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 1 +/- cup water


  • Start with the filling so it has time to cool while making the dough.
  • In a large skillet at about 250° F, brown the ground beef, adding some of the salt and pepper.
  • Add the onion, garlic and cabbage.
  • Stir to distribute and cook down the cabbage.
  • Add salt and pepper to taste.
  • Turn off the heat.
  • Drizzle the olive oil and stir in.
  • Transfer cooked filling to a large flat-bottomed bowl to cool.
  • Add all of the ingredients but only 3/4 cup of the water for the dough into the bowl of a bread machine. Continue to add water as needed until a smooth dough ball is formed. You may not need the full cup of water.
  • Use the dough cycle to prepare and proof the dough.
  • When the dough is ready, preheat the oven to 350° F.
  • Cut a section of dough at a time, spread with a rolling pin to about a 6-inch circle.
  • Add about 4 tablespoons of the cooled meat and cabbage mixture in the middle of the dough circle, then fold the sides in to cover the filling and pinch the seams to seal.
  • Place the assembled bierocks in a prepared baking dish.
  • Brush with melted butter now or after they come out of the oven.
  • Bake for 30 minutes or until golden brown.
  • Cool slightly before serving.