Homemade Bierocks Recipe (Hamburger and Cabbage filled rolls) (2024)

FAQs

What is the difference between a bierock and a runza? ›

A runza (also called a bierock, krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. Runzas can be baked into various shapes such as a half-moon, a rectangle, a round (bun), a square, or a triangle.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Cabbage rolls are a dish where tender cabbage leaves are wrapped around meat and rice filling, then baked in tomato sauce. Cabbage rolls are a staple in many Eastern European cuisines and recipes vary greatly.

In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired. Gently mix vegetable and spices with meat. To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.

No one is sure where the name "runza" came from (perhaps for the Low German "runsa" which means “bun shape,” or the soft shape of a round belly), but in 1949, two descendents of one of those immigrant families, Sally Everett and her brother Alex Brening, opened the first Runza Drive Inn in Lincoln, Neb., serving the ...

/biəɹɒk/ /bɪɹɑːk/ Bierock. 1. a German-inspired pastry filled with ground meat, onions, and cabbage, baked until golden.

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Method #1: Cut the core out before halving the cabbage. This is how to core cabbage for cabbage rolls, because the whole leave is used for rolling. If the cabbage is halved before coring, then the whole leaf won't be there for stuffing.

What country invented cabbage rolls? ›

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

If your cabbage rolls are too tough, it means that you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft.

Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia, Hungary and Ukraine favor sweet-and-sour, for example.

In Kansas, the name Bierock stuck. In Nebraska, the singular form Krautrunza was shortened to Runza.

A midwest thing since 1949

We started in Lincoln, Nebraska, then expanded throughout the state and into some neighboring states. To keep it fresh, we choose not to go national.

The bread pocket of a runza is made from yeast dough and is similar in texture to a hamburger bun but a bit thinner. The filling typically consists of ground beef, onions, and cabbage, but can also include cheese, mushrooms, or other vegetables.

There is debate about the actual etymology of the word bierock. Traditionally it was supposed that bierock was derived from the Russian word pirog. However, a recent theory speculates that the word bierock may be derived from börek.