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Bierocks (Cabbage Buns)

Bierocks (Cabbage Buns)

  • Author: Charlotte
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 55 minutes (including dough rising)
  • Yield: 12-16 buns 1x
  • Category: Main Course / Snack
  • Method: Baking
  • Cuisine: German-American
  • Diet: Halal

Description

Bierocks, also known as cabbage buns, are soft, yeast-leavened buns filled with a savory mixture of ground beef, cabbage, and spices. These hearty buns are perfect for a comforting meal or snack and are brushed with butter for a golden finish.


Ingredients

Scale
  • Bread Dough:
    • 2 cups Whole Milk, heated to 100-105°F
    • 2 Tablespoons Butter
    • 2 Tablespoons Granulated Sugar
    • 1 teaspoon Kosher Salt
    • ½ cup Water, lukewarm
    • 2 Eggs, beaten
    • 2 ¼ teaspoons Active Dry Yeast (1 package)
    • 6 ½ cups All Purpose Flour + ~½ cup for rolling
    • ½ teaspoon Olive Oil, for greasing the bowl
    • 2 Tablespoons Butter, melted (for brushing on the buns)
  • Hamburger Filling:
    • 1 lb Lean Ground Beef
    • 8 cups Green Cabbage, thinly chopped
    • 4 Garlic Cloves, minced
    • 1 teaspoon Cumin
    • 1 teaspoon Black Pepper
    • ½ teaspoon Salt
    • ⅔ cup Water

Instructions

  1. Prepare Dough: In a small saucepan, heat milk until 100-105°F. Combine milk, butter, sugar, salt, water, eggs, and yeast in a large bowl. Mix in flour gradually until a soft dough forms.
  2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-2 hours or until doubled in size.
  3. Prepare Filling: In a large skillet, cook ground beef over medium heat until browned. Add garlic and cook 1 minute more. Stir in cabbage, cumin, salt, black pepper, and water. Cook until cabbage is tender, about 8-10 minutes. Remove from heat and let cool slightly.
  4. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  5. Roll dough on a floured surface into a rectangle, about ½ inch thick. Cut into squares or rectangles large enough to hold filling.
  6. Place 2-3 tablespoons of the filling in the center of each dough piece. Fold and pinch edges to seal buns completely.
  7. Place buns seam-side down on prepared baking sheets. Brush tops with melted butter.
  8. Bake for 20-25 minutes, until golden brown. Brush with additional melted butter if desired.
  9. Allow to cool slightly before serving. Enjoy warm.

Notes

  • Ensure dough is soft but not sticky; adjust flour as needed.
  • Filling can be prepared ahead of time and chilled before assembling buns.
  • Sealing the buns properly prevents filling from leaking during baking.
  • Optional: add grated cheese to the filling for extra richness.

Nutrition

  • Serving Size: 1 bun
  • Calories: 320
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 60mg

Keywords: bierocks, cabbage buns, stuffed buns, German-American recipe, savory stuffed bread