Easy German Bierocks (Runza) Recipe
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Easy German Bierocks (Runza)

By: HEATHER C  
"This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better."

Rating: This weblink has been rated 15 times with an average star rating of 4.5 Read Reviews (14)

Rate/Review | 680 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
35 Min
Cook Time:
30 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 36 bierocks
 

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds ground beef
  • 1 small onion, chopped
  • 1 head cabbage, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 36 frozen dinner rolls, thawed
  • 2 quarts vegetable oil for deep frying

Directions

  1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
  2. Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
  3. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
  4. Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 220 | Total Fat: 11.2g | Cholesterol: 16mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by zanheltangia 
My parents loved it! But, being my father's daughter, I played with the recipe a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2008 by prttimecook 
I used 2 balls of dough per Runza to make an adult sized sandwich but I rolled them out way... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by TiffanyOhio 
I liked them a lot. I fried some and also baked some, I liked the baked ones better. They're... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2008 by COUNTRYRAY 
Yes, this is the way Gramma, and Mom used to make them, only baked. and with thawed frozen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2007 by jenlyn1229 
Easy and tasty! I made this even easier by using pre-cut cabbage packaged for coleslaw as well... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2008 by Chelsea 
They were pretty good, we dipped them in mustard and a spicy BBQ sauce. I also baked them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2007 by Teresa 
Great idea to use refrigerated rolls. I usually use hot roll mix. I used whole wheat rolls and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Great! I made my own dough - but I think next time I'll try to find the roll dough because I'm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by Shelly L. 
This is how I grew up eating them, by being deep fried. I love them!! Heather, I thought my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2009 by Holloway 
These were good and held together well, but by strictly going by the recipe, they tasted a bit... MORE

 
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