I make Bierocks every fall for Oktoberfest. Happily, this coincides with sales on cabbage. If you have not had a bierock (or Runza as Nebraskans call them) you are in for a delightful surprise! They are the German equivalent of a Hot Pocket, only much tastier.
3 – 1 lb. loaves of frozen bread dough, thawed
1 lb. hamburger
8 cups cabbage, shredded
1 medium onion, diced
2 – 4 cloves of garlic, minced
1/4 teaspoon pepper
2 tablespoons melted butter, optional
1. Brown the meat, onions, and garlic in a large skillet. Drain the excess fat.
3. Divide each loaf into 5 pieces. Roll each piece out until it is less than 1/2 inch thick. (When I was just starting out on my own, I didn’t have a rolling pin, so I just dampened my fingers and pressed the dough into the shape I wanted). Fill the dough circle or square with a 1/2 cup cabbage, onion and meat filling.
4. There are several ways that you can seal the dough. I will share my two favorite ways.
A. Bring opposite corners of dough together in center. Press open edges together until surface is sealed. This creates a square shaped bierock.
5. Turn bierocks smooth side up. Place on a greased cookie sheet. Brush with melted butter if you wish.
Bake at 350 degrees for 18 – 20 minutes or until brown. Serve hot. Makes 15 bierocks (This recipe makes enough for 3 meals for my family of 5).
I use the leftover cabbage head to make Beef Stew with Cabbage and serve it with the bierocks for dinner. Bierocks also make a tasty lunch. Any leftover bierocks can be frozen.
Are you taking advantage of the sales on cabbage? If so, please share how. I always enjoy discovering new ways to prepare in season veggies, especially when they are $o.79 a pound!
Alea shares her tips for saving money and Premeditated Leftovers . She is committed to providing her One Determined Gardener . She can also be found on Twitter . Check out all of her $5 Dinners Recipes  too.