Kraut Bierocks

Kraut Bierocks

"These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'."
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Ingredients

1 h 45 m servings 630 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 630 kcal
  • 32%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1129 mg
  • 45%

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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Directions

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  1. To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
  2. To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
  5. Bake in preheated oven for 20 minutes, or until golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 124
  1. 149 Ratings

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Most helpful positive review

Oh, my goodness. My girlfriend and I have been making these for over 34 years together in batches of 100-120 at a time. They freeze great. Just BEWARE: Everyone wants the recipe and they wil...

Most helpful critical review

I think my first mistake was using refrigerated breakstick dough. It was harder to work with than I imagined and almost all of my pockets didn't seal. Second, I thought that 3tbs prepared must...

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Oh, my goodness. My girlfriend and I have been making these for over 34 years together in batches of 100-120 at a time. They freeze great. Just BEWARE: Everyone wants the recipe and they wil...

Very Good. I split the recipe in half and made half with sauerkraut and half with cabbage. Both were good. I recommend increasing the amount of shredded cabbage though because it wilts down a...

We first tasted BIEROCKs in Kansas two years ago. At the airport I purchased a Kansas Cookbook just to get the recipe; I haven't found it anyplace else. The book states the recipe was brought ...

I have been making these for 50 years, my old Ukraine/German Grandmother used to make them. but back in the day when pennies were tight. we only had the ground beef, cabbage, onions salt and pe...

I really like this recipe. I didn't have dry milk on hand so I used about 1/4 cup of 1% milk, and added more flour. I was worried about how the dough would turn out because I had to add quite ...

WOW! These were absolutely amazing! I did end up having to add nearly an extra 2 cups of flour to bring the dough together, and also added a tspoon of salt because I can't imagine a bread dough ...

I too used Rhodes rolls to save time. This is an excellent recipe. I have also filled them with chopped ham, smoked gouda mixed with a bit of mayo and stone ground mustard. Yum. For a very k...

I think my first mistake was using refrigerated breakstick dough. It was harder to work with than I imagined and almost all of my pockets didn't seal. Second, I thought that 3tbs prepared must...

I let my bread machine do the work thru the second rise. When I checked on the dough it had totally overflowed in my machine, making a sticky mess. I found that I had to add approx 3/4 cup more ...

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