Bierocks Roll Up
March means its time to make the Bierocks, which we all love. My original recipe takes a while to make with the yeast dough rising time and pinching each little bun, then filling the bun and baking. This year I decided to update the recipe just a bit and make it a little easier without giving up any flavor. We just love the way this new recipe turned out so of course I wanted to share it with you.
Bierocks Roll Up
Bierocks Roll Up
Miz Helen's Kitchen
Makes 2 Roll Ups
Ingredients
2 8 ounce tubes Crescent Sheet Dough
1 pound lean Hamburger (we use local grass fed beef)
1 white onion, chopped
2 cloves garlic, minced
1 small head of cabbage, shredded in thin strips
2 tablespoons caraway seeds
1 tablespoon parsley
salt and pepper to taste
3 cups sharp cheddar cheese, graded
1 cup water
Directions
In a large skillet brown the hamburger and add the onion and the garlic cook until the onion is clear
Add the shredded cabbage and 1 cup water cook until the cabbage is wilted just a bit then add the seasons
Stir the mix very well and cover, cook on low heat for 30 minutes until the cabbage is cooked through
Uncover the mix and add the graded cheese, mix and set aside
On a cookie sheet roll out the Crescent Sheet Dough
Put 1/2 the Hamburger and Cabbage Mix down the center of the dough
Bring the dough around the Mix and seal the center and the ends
Bake at 375 degrees for 20 minutes
Garnish with Spicy Mustard
This Is Good All By It's Self
Put The Mix Down The Center of The Crescent Sheet Dough
Wrap It Up and Seal It
The Last Time I Was In Europe, and Visiting Luxembourg, I Picked Up Several Pieces Of My
Villeroy & Boch Naif Design
I Always Think of Our Time There When We Serve The Bierocks
Serving The Bierocks on This Platter
This Recipe Makes 2 Roll Ups
It Is Just Delicious
Enjoy!
I sure am glad that you came by to enjoy these Bierocks Roll Ups with us today, it is always great to spend time with you. Hope you have a fabulous week and come back to see us really soon!
Peace and Joy
Miz Helen
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I think I might have to make this for dinner tonight. Thanks! :)
ReplyDeletecass-eats.blogspot.com
Oh Miz Helen, I've never heard of Bierocks, but gosh do they look and sound good!! Do you like the crescent roll version as well as the homemade dough one? We would LOVE this!
ReplyDeleteBierock are new to me also... really great ingredients love the idea of cabbage and caraway with beef. Thanks so much for sharing this with us on foodie friday.
ReplyDeleteHope you are able to give it a try. Thanks for stopping by Diane.
DeleteMiz Helen
I was not familiar with Bierocks but they sure look delicious! Your crescent roll update makes this something I can easily do! Will be posting this to my Recipes I Want To Try board! Blessings, D
ReplyDeleteHi D,
DeleteI love your Recipes I Want To Try Board, I see some recipes there that I would love to try. Thanks for stopping by D.
Miz Helen
Hey Helen, just wanted to stop by and thank you for sharing your recipe at the party! I shared it on my FB page today. A friend from South Africa liked it...isn't it amazing the bridges we can gap today! Blessings, D
DeleteNever heard of Bierocks - what is the origin? It looks scrumptious though! Thanks for sharing on Foodie Friday again.
ReplyDeleteAdelina,
DeleteBierocks date back to the 1800's and are a little ground beef, cabbage, onion, and seasons in a yeast roll. They originated in Germany and Russia. We lived for awhile in a German community where we were introduced to these awesome little sandwiches. They are just delicious. Thanks for stopping by and have a great weekend!
Miz Helen
This look great! I am looking forward to making this and sharing it with my neighbor who is German. Thanks for sharing! Stopping by from Skip to My Lou :)
ReplyDeleteRamblingReed.blogspot.com
Hi Andrea,
DeleteI sure hope that you and your neighbor enjoy the Bierocks, we just love the new recipe. Thanks for stopping by!
Miz Helen
I am visiting you via The Dedicated House. This looks delicious. It would be wonderful to see you at My Dream Canvas. I am hosting a Giveaway, so please join in if you like what you see:) Have a wonderful week ahead.
ReplyDeleteI love your variation on Bierocks - absolutely brilliant!
ReplyDeleteI love Bierocks! Ive pinned your recipe to try very soon, thanks! =)
ReplyDeleteI never ever heard of these. Clearly I have been missing out on something. I will have to correct that soon. Thanks for bringing to the party this week! Linda
ReplyDeleteI've never heard of Bierocks before, but boy does it look good. Thank you so much for sharing with Saturday Spotlight last week. I hope you come by today to share more of your awesome creations! Happy Easter :)
ReplyDeletehttp://angelshomestead.com/
April
What wonderful comfort food, Miz Helen. Your Bierocks Roll Up looks amazing. The filling has such delicious flavours in it. Your china is beautiful too. Thank you for sharing this post with us at the Hearth and Soul hop.
ReplyDeleteYummy, this sounds so good! I love the filling so I might just try making a gluten free version. Delicious!
ReplyDeleteMy German parents were born and raised in Russia. They came to America in the early 1900's when they were very young. I have been eating bierocks ever since I can remember. My mom taught me how to make these. While this is far from traditional, I am eager to try these. I have always made my own dough & filling. We never used cheese in these and the cooking procedure is very different as well. I sometimes fry them. My family preferred them fried but enjoyed them baked as well.
ReplyDeleteI love your comments about your family heritage and the Bierocks. I have several variations for them and the basic one is with the homemade dough and with or without the cheese. I have never had them fried that would be great to try. Thanks so much for sharing with us and hope you will come back again!
DeleteMiz Helen