Recipe by nancy schaefer
"Ground beef, onions, and cabbage wrapped in bread dough and then baked. Can be made smaller and served as an appetizer. We called these sandwiches Bierocks. I assume they must have originated in Europe and each country has a name for them. I have heard them called Runzas also. They really are simple. I have found that I cannot substitute anything for the MSG. They just lose the flavor. If your ground beef is too lean, these tend to be dry. I sometimes add cheese to them to offset this problem. I have also added fennel seed, about 1 teaspoon, although the recipe does not call for it."
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1 (1 pound) loaf
frozen bread dough, thawed
monosodium glutamate (MSG)
just like my aunt used to make. add one can of cream of celery soup to ground beef after draing grease for added flavor
I also put mozarella shredded cheese in mine, and sometimes sliced mushrooms. get creative, I sometimes spread pizza sauce
first then the meat cooked without the cabbage, add cheese and mushrooms and it is a pizza runza
Well, no one in our house can eat MSG, so that made this one questionable! But, it is much like a recipe for something I had in Colorado (diff name, but can't remember it at the moment!). You really don't need the MSG - just cook the cabbage in chicken or beef broth. Use Mrs. Dash for extra zing, and it is a very good sandwich. You can also use refrigerated dough instead of bread dough - just as good!
This is a great recipie, very similar to my mom's recipie. she did not add MSG, she would add lipton onion soup mix to the ground beef as well as cabbage and onions. A lot more flavorful to those of you who said it was too bland! Next time I make these I think I will try the cheese! Yummy!
we call these cabbage burgers...the trick here is to salt and pepper your hamburger mixture well...it will save time if you make the meat mixture the night before and put it in the fridge then you can make your bundles the next day
The recipe I got from a college roommate for this called them Fleischbrooks. I've always loved them. I didn't put in MSG, though. I usually put in some cumin and I like that taste. When they come out of the oven, I like to cut open the top and sprinkle in the cheese and top with some sour cream. One thing, though--The bread dough should probably be brought up to room temperature. I thawed mine in the refrigerator and it was impossible to roll out the dough until had warmed up. I like the idea of spreading butter on the finished product. Maybe some garlic powder or some other seasoning in the melted butter might be tasty too
Super Duper; I had this recipe years ago and had lost.A German lady in Kansas gave it to me. The only addition I make is a whisper of allspice.
We make this even easier by using the prepared cole slaw (shredded cabbage & carrots) bought in the produce section. To cheat even more, we put it on store-bought potato hamburger buns. If I use very lean meat, I add some water and simmer to add moistness. A boullion cube or 2 will add flavor as well.
I've only used cabbage in cole slaw so when my produce shipment came this week I was looking for a different way to use the cabbage. This recipe is excellent. I used 93/7 hamburger and drained and rinsed. I added water and 2 beef bouillon cubes to the onion and cabbage while it was wilting, at the recommendation of other reviews. I did not add the MSG and instead added plenty of salt and pepper. The flavor was excellent. My only problem was that some of the bottoms of the Bierocks were too thin and broke through. I would make the dough thicker in the center next time and make sure there wasn't too much liquid in my filling mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Runzas II (Bierocks)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 144
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