Monday, July 23, 2012


Bierocks (or Runzas) are an Eastern European (German/Russian) pocket pastry, great for either a meal or a snack.

1 package Frozen Texas Rolls (suggest Rhodes brand)
2 lbs hamburger
1 head of cabbage, shredded or 2 bags shredded cabbage (not slaw)
1 medium to large yellow onion, chopped
1 can of cream of mushroom, or cream of chicken soup (we used both since we 4X recipe)

Thaw rolls according to package directions.

In an electric skillet or dutch oven, cook hamburger and onion until brown and drain grease.

Add shredded cabbage, salt and pepper to taste.

Reduce heat and cover until cabbage is tender.

Drain, stir in soup, and cool.

Spray cookie sheets (probably take about 4 per batch) with Pam.  (Do not use airbake pans.)

When meat is cool  and dough is thawed; roll rolls flat and fill each with 2 heaping tablespoons of meat/cabbage mixture.  Pinch shut and place on cookie sheets seam side down.  Leave plenty of room between as dough will rise.

Let set to rise, about 1-2 hours, until dough has raised to double in size.

Bake at 350 degrees, approximately 18-20 minutes until golden brown.

Remove from cookie shet to continue cooling.  Wrap individually in foil and store in large freezer bags.

To reheat:  Bake at 350 for 10-15 minutes OR Microwave for 2-3 minutes.

Traditionally served with mustard.

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