Reviewed: Nov. 20, 2011

This is originally from Germany, not Iowa. Also they are originally called Bierocks!

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Reviewed: Jun. 6, 2011

I grew up with a recipe very much like this one. I was raised by my Polish grandmother and my Russian grandfather and meals like this were just about always a staple food. I'd almost forgotten how good these tasted. We'd have these over macaroni when my Grams didn't have time to bake. Sometimes my 'Djeda' (Russian for Grampa) replaced the fresh cabbage with saurkraute because he loved to cook even more than my Grams. Any which way that was decided to eat this meal, it was always fantastic. Thank you for bringing back many cherished memories with this great recipe.

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Viki

Cooking Level: Expert

Home Town: Sutton, Quebec, Canada

Reviewed: Apr. 30, 2010

I remember eating runzas from a german bierock shop...but these were not it. Sorry. no one in my family liked these at all.

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Paula H

Cooking Level: Beginning

Home Town: Fresno, California, USA

Living In: Agawam, Massachusetts, USA

Reviewed: Feb. 17, 2010

This was excellent. I will be making this again. Quick, easy and delicious! :) Thanks for sharing.

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curttori

Reviewed: Feb. 6, 2010

These were just ok for us... much prefer the traditional dough runzas even though they are more work.

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PRVRBS31GAL

Living In: Gurnee, Illinois, USA

Reviewed: Jan. 15, 2010

I did not have beef broth so I used water instead. I also used a rather large head of cabbage. My husband cannot eat gluten, so we ate this plain -- and loved it! Next time I will try to use beef broth and more meat (or perhaps less cabbage). The barbecue-ish smell (the simmering combined mustard and Worcestershire sauce smelled fantastic!) inspired us to add a touch of ketchup on top. We couldn't stop eating it!

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mercii

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jan. 8, 2010

My husband was a little skeptical about the combination but had two burgers and commented how good it was several times. My teenager liked it as did my picky 11 year old. I will make it again!!! Today (1/17/10) I made it using venison burger. It was just as good.

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Mary Estelle

Cooking Level: Expert

Reviewed: Dec. 14, 2009

I added a small can of tomato paste, which I think improved the flavor a great deal. I can't pinpoint it, but it tastes familiar somehow. Good use of cabbage!

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Reviewer:

kelliekress

Reviewed: Aug. 18, 2009

WOW! This was great...even my very very picky 7 year old asked for more and I can not stress how picky she is.

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cr3w

Reviewed: Jun. 29, 2009

I was hesitant at first to try this recipe, but I sure am glad that I did. My wife doesn't usually like to try new things and since I do all the cooking, I am always trying to serve something different that she would enjoy. It is surely something that I will make again. My wife even loved it.

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