Beer Rocks

2 loaves frozen bread dough, white or wheat, thawed
1 lb. hamburger
1 med. onion, diced
1 head cabbage, shredded
Salt, pepper, garlic to taste

Cook hamburger and crumble. Drain off grease. Add seasonings. Add onions and cabbage and cook together until tender. Take enough dough to roll flat into about a 6-inch diameter circle. Put some cooked mixture down the center. Then fold dough around meat mixture.

Place on greased cookie sheet(s) and bake at 350 degrees until browned. Cool on rack. Serve hot with melted butter brushed on top. Wrap individually and freeze for use later.

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jami - September 9, 2010

haha. curious name, but sounds delish!

Lara - September 10, 2010

These are also called Bierocks as in “beerrocks” all one word. Green pepper added to this and cream of mushroom gravy to serve with is yummy! Heard them called “Cabbage Burgers” too and served with ketchup, hot sauce, or BBQ sauce. Personal preference of course!

Anna - September 12, 2010

Bierocks! I make these all the time! I use the artisan bread in 5 minutes a day recipe for the dough. We use onion, garlic, shredded cabbage, hamburger, salt/pepper, dry mustard and dill weed. Serve with curry ketchup. Amazing served with a good homebrew! We have wanted to try it with drained sauerkraut in place of the cabbage but have not gotten there yet.

Jessica - September 13, 2010

Kinda sad that there is no beer in the recipe. I made the Munich Muffins for breakfast, not really a breakfast food. They were a savory not sweet muffin. And, I thought I would make this to go with those, based on the name of the recipe. Don’t have cabbage though so will try another day!

army_wife - September 15, 2010

I used to live in Kansas. Bierocks are very popular there, and very good. I make them according to a recipe in an older cookbook I have – it is very simple but good. The filling is chopped onions and cabbage, fried (and crumbled) hamburger, salt, and pepper. The only thing I add is a little cheese. I make whole-wheat bread to put the filling in. Interestingly, the cookbook I have that has this recipe in it calls these “Runzas”, not “Bierocks”.

April J. - September 28, 2010

My mom ended up with this recipe when I was a little girl. Back way when they had kinda like a WIC kinda program. They shared cheap and healthy meals. We add cheese as well. They are so yummy and filling. I will make a whole bunch and freeze them the family will take one out and heat in microwave when they want one. I also make Amish white bread dough instead of buying the premade dough. But we cook from scratch typically. When I summit the recipe I just put what my mom gave me. I am glad it seems to be a hit!

Beer College - November 5, 2010

Awesome article. Just retweeted on our Twitter.

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