Bierocks

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Bierocks are yeasted bread rolls filled with savory ground beef, cabbage, onions and seasonings. They make the perfect grab-and-go lunch or dinner and are also great for picnics and taking along on hikes. This bierocks recipe is made from scratch with homemade bread dough but for a shortcut you can also use ready made bread/pizza dough from the store. They freeze well so go ahead and make a double batch while you’re at it!

What is a Bierock?

A bierock is a yeast bread roll that is filled with a savory mixture of ground beef, cabbage and onions. Traditionally the filling was very basic with no added embellishments. They made for a convenient grab-and-go lunch that hungry laborers could take with them to work. They remind me of the Cornish Pasty which is likewise a meat and veggie stuffed pastry that the tin miners of Cornwall would take with them as a hearty all-in-one meal. Bierocks go by a number of different names and spellings including kraut bierock, beerock, bieroch, and even biddicks. While no one really knows where the name originated, some food historians believe it may be derived from the Turkish meat-filled pastry called börek because of the Ottoman Empire’s influence near the region where we believe bierocks came from. Which leads us to the discussion of their origin.

While it is commonly assumed that bierocks are from Germany (the German word “bier”, the stereotype of cabbage and meat, etc), they’re actually of Eastern European origin. That said, there is truth to the German connection because bierocks are specifically associated with an autonomous community of the Soviet Union that was once settled by a group known as the Volga Germans who emigrated from Germany in the early 18th century to the Volga River in the southeast. Many of them were Mennonites and they came at the invitation of Catherine the Great who promised them religious freedom in return for their agricultural labor. They most certainly would have brought their cooking traditions with them and over time were likewise influenced by the cuisine of their new region. In time Russian policies began to make life more difficult for them and so between the 1870’s and 1910 there were huge influxes of Volga German Mennonite immigrants to the United States, most of them settling in the Great Plains and Midwest region. Not surprisingly, it is in these regions of the U.S. that bierocks are most popular. Whereas in Germany bierocks are unknown, in the Midwest of the United States you there are many Americans who can tell stories of family bierock recipes being passed down through the generations.

Bierocks Ingredients and Variations

As I mentioned earlier, traditional bierocks were very simple: ground beef, onions, and cabbage filled inside yeasted bread rolls and baked. I like to add a few additional ingredients to really make the flavors pop. For example:

• Sauerkraut: I like to supplement some of the fresh cabbage with sauerkraut. It gives it a nice bit of tang and adds flavor. Be sure to check out my tutorial on how to make your own Sauerkraut.
• Dill Pickle Brine: This likewise adds a tasty, tangy flavor element, especially if you’re not adding sauerkraut.
• Bacon: Dicing and frying up some bacon with the ground beef does wonders. But that’s just the nature of bacon, isn’t it? For my DIY’ers, check out my tutorial on how to make your own Homemade Bacon.
• German Mustard: For some nice contrasting depth. Alternatively you can use Dijon but I’m partial to German mustard, especially in rustic applications like these bierocks. Feel free to add a little more than my recipe calls for if you like.
• Caraway Seeds: Many people have a love/hate relationship with these but I love them. Combined with cabbage and bacon they just belong together. Feel free to omit these if you’re in the haters camp.
• Marjoram: This is an herb that is central in traditional German cuisine and it really contributes to that authentic old-fashioned flavor. If you don’t have it simply omit it; don’t substitute oregano, it’s not the same flavor.
• Swiss Cheese or Gruyere: Cheese isn’t typically included but as a cheese lover I would never turn down a cheesy bierock when offered. Stir in some shredded Swiss cheese or Gruyere to the cooled cabbage filling.
• Other Additions: Feel free to add other veggies like shredded carrot and chopped mushrooms.

Storage and Freezing

Bierocks can be stored in the fridge in an airtight container or tightly wrapped in plastic wrap for 3-4 days. They also freeze well: let them cool completely after baking them, then wrap them in plastic wrap, place them in a freezer container or freezer safe bag, and freeze for up to 3 months. Let them thaw in the fridge overnight. Reheat them in the oven, a toaster oven, or in the microwave.

Bierocks Recipe

To make bierocks you’ll follow 4 steps of making the filling, making the dough, filling the dough, and finally baking the bierocks:

• Make the filling: Cook the bacon in a large skillet over medium-high heat until done. Add ground beef and cook until no longer pink. Add onion and cook until tender, about 5 minutes. Add cabbage and sauerkraut (if using), pickle brine, mustard and seasonings and cook until cabbage is tender, 7-10 minutes. Add more salt and pepper to taste. Let the filling cool to room temperature. Stir in shredded Swiss cheese if using.
• Make the dough: I like to scald the milk first (see recipe below for instructions) because it producers a softer dough. You’ll then combine the cooled scalded milk and melted butter with the flour, instant yeast, salt, sugar and egg and knead it to form a smooth dough. Roll it into a ball and let it rise in a lightly greased bowl covered loosely with plastic wrap for 60-90 minutes or until doubled in size. Punch it down and divide into 8 equal pieces and shape into balls. Roll each ball out to 1/4 inch thickness.
• Fill the dough: Divide the cabbage filling and place about 2 heaping tablespoons of it in the center of each dough round leaving the edges clear so they can seal. Fold the sides of the dough up and pinch the seams to seal.Place the filled dough balls seam side down on a parchment lined baking sheet and gently and just slightly flatten them. Cover loosely with plastic wrap and let rise in a warm place for about 30-60 minutes or until nearly doubled in size. During this final rise, preheat the oven to 350 F / 175 C.
• Bake the bierocks: Preheat the oven to 350 F / 175 C and bake the bierocks until golden brown. If you prefer a shinier finish, brush the tops with melted butter while they’re still hot and serve the bierocks warm.

Enjoy!