Ready to eat Bierocks

Every once in a great while, usually once a year; although, I didn’t make them last winter, these wind up in our dinner rotation. As a kid, my mom would make them and I knew them as kraut burgers. It was only much later, when I was away at school and working at the psych hospital, that I learned from a nurse who ordered them in one evening for dinner the proper name: Bierocks.


for the filling:

  • 2 lbs. ground beef
  • 1 medium onion
  • 3 cloves garlic, minced
  • 1 small head of cabbage, shredded
  • S&P, to taste
  • cheddar cheese, shredded

for the dough:

  • 1 cup Greek yogurt
  • 1 1/2 cups self rising flour


In a large skillet, brown the meat with the onion, garlic, and cabbage. Drain the grease. Add S&P to taste. Cover and reduce temperature to low, stirring occasionally while preparing the dough. Preheat the oven to 350 degrees. In a stand up mixer, add the yogurt and flour and stir until combined. Once combined, knead on medium high for 5 minutes. Add additional flour as needed so that the dough isn’t sticky. Once fully combined, transfer to a lightly floured work surface and pinch off desired amounts of dough for the Bierocks. Using a floured rolling pin, roll out the dough, one at a time. Add some cheddar cheese and then 1/3 cup, or more (depending on size of Bierocks) of meat mixture.

Bierocks in the making

Pull up the sides, until enveloped, place seam side down on baking sheet.


Once the baking sheet is full, bake for 30-35 minutes, or until the dough is lightly golden. Serve immediately.

These freeze really well so if you have leftovers, separately wrap each Bierock with plastic wrap and place in a gallon size freezer bag.


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