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Easy German Bierocks (Runza)


"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."
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1 h 35 m servings 224 cals
Original recipe yields 36 servings (36 bierocks)


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 32
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My parents loved it! But, being my father's daughter, I played with the recipe a bit. Personally, used large Crossant rolls out of tubes since my family likes them better than regular rolls. I...

I used 2 balls of dough per Runza to make an adult sized sandwich but I rolled them out way too thin(read a review to do so - don't). I almost doubled the s&p, added garlic powder and worch. sa...

I liked them a lot. I fried some and also baked some, I liked the baked ones better. They're good with mustard, maybe next time I'll add cheese. Great recipe!

Yes, this is the way Gramma, and Mom used to make them, only baked. and with thawed frozen bread rolls, or make your own bread dough in bread machine. I have a miracle whip salad dressing mixed...

These were good and held together well, but by strictly going by the recipe, they tasted a bit bland. I will make them again using another reviewer's suggestion of adding dry onion soup mix to t...

Easy and tasty! I made this even easier by using pre-cut cabbage packaged for coleslaw as well as bagged frozen onion because that is what I had on hand and they turned out just fine.

Made this as a quick weeknight dinner using refrigerated biscuits (i.e. Grands) to make a nice-sized portion. I made a half-batch. I used a whole bag of prepackaged coleslaw mix, added some ga...

I wanted an easy side for a german dish and these were great. I had to play around with it since I was making a much smaller batch,(I cook for two). I wish I would have used more cabbage. I did ...

They were pretty good, we dipped them in mustard and a spicy BBQ sauce. I also baked them instead of frying.