A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!

Recipe Summary

prep:
50 mins
cook:
25 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
20
Yield:
20 stuffed rolls
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.

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  • In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.

  • Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.

  • Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

Nutrition Facts

293 calories; protein 9.5g 19% DV; carbohydrates 40.7g 13% DV; fat 10g 15% DV; cholesterol 32.4mg 11% DV; sodium 416mg 17% DV. Full Nutrition

Reviews (165)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2003
My mother in law is German and we make this same dish all of the time. She uses the same bread recipe, however I substitue a sweet refrigerator roll recipe and make them ahead. If I have leftovers I make cinnamon rolls for dessert. I also make several ahead and freeze them for later use--just make sure they are completely thawed before baking. Read More
(93)

Most helpful critical review

Rating: 3 stars
11/04/2011
Hmm, not bad, but nothing special. Everyone commented that there was way too much bread for the meat filling. (Think about it - 1 lb of hamburger and 7 cups of flour???) I'd say to half the dough (or use it for something else like others did) and roll it out much thinner. I added garlic, paprika, and celery seed, and it was just okay. The concept is fun, though. I think I'll try it with less bread and something like ham, swiss, and mustard inside. Read More
(11)
190 Ratings
  • 5 star values: 137
  • 4 star values: 43
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/19/2003
My mother in law is German and we make this same dish all of the time. She uses the same bread recipe, however I substitue a sweet refrigerator roll recipe and make them ahead. If I have leftovers I make cinnamon rolls for dessert. I also make several ahead and freeze them for later use--just make sure they are completely thawed before baking. Read More
(93)
Rating: 5 stars
07/15/2004
My mother has been fixing these since I was tiny and now I've started doing the same. If you like more flavor in the filling, try adding celery seed. It really livens it up. Read More
(69)
Rating: 5 stars
02/27/2008
Simply fabulous. I confess, my recipe bears no resemblance to the original. I opted to use ground turkey, liberally seasoned with pepper and a garlic/salt seasoning. I made some very creamy Cheddar cheesy mashed potatoes andmixed into the browned turkey, then just for the helluva it, added some chopped steamed broccolli. filled the dough circles with this and baked and O MY HEAVENS. Family couldn't stop raving. Served with corn chowder, peanut butter cookies for dessert. All on a rainy blustery day. Thanks for the inspiration. What I made doesn't begin to be the original which I'm sure is wonderful too. But it was darned good! Read More
(55)
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Rating: 5 stars
10/08/2007
This was perfect! i made half the recipe, with same amount of beef and did just onions instead of cabbage, i also added garlic and paprika to the beef. This came out so great, my inlaws gave me praise, and my brother in law ate two, these people are EXTREMELY hard to impress and very picky eaters so this recipe was awesome! Read More
(29)
Rating: 5 stars
02/21/2007
My husband has been talking about these for years so I decided to try this recipe and am very glad I did. Followed fairly close to recipe but added some shredded carrots and a garlic clove or two with meat. Had extra dough so I patted it out rectangle, put a layer of butter on top, sprinkled br. sugar and cinn. on then rolled it up and sliced 1/2 in slices. put in buttered round pan and let rise 1 hr or so. 350 for 30 min. Made a vanilla glaze from this site and added some cinn to it also. Husband and son said it could use more of the Br. sugar cinn mix. Next time :)Great way to use up leftovers. Read More
(27)
Rating: 4 stars
08/29/2002
very tasty- a perfect lunch or dinner served with a cold german potato salad! The recipe sounds hard but is actually very easy to do. The dough comes out perfectly and I will try a different filling next time! I used fast rise yeast. Read More
(23)
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Rating: 5 stars
08/08/2003
These were fantastic! My family is German so I used to eat bierocks as a kid and this is the first time since my childhood that I have eaten them. They were just as I remembered. My family loved them even my finiky 2 year old. Thanks Pam! Read More
(21)
Rating: 5 stars
01/16/2012
I am not experienced with making dough, in fact any time I try to use yeast in something it turns out pretty bad- probably something I do wrong... But this recipe turned out perfect for me! When it came to the dough I did refrigerate for about 4 hours, I also coated the bowl with vegetable oil and rolled the dough in it so it was covered in oil. I did not use any flour to press out my dough pieces. I cut recipe for dough in half (left the filling the same) and it made exactly 10, with a small amount of filling left over. They were gorgeous- just like the first picture that's posted! I did add lots of seasoning to the filling. If you are scared at all about working with bread dough do NOT be- this recipe is awesome. I plan to use it for dinner rolls, cinnamon rolls, pizza pockets, etc. Thanks Pam!!! Read More
(18)
Rating: 4 stars
10/30/2002
One of the best recipes I have tried! The bread around the meat is wonderful the meat could use a little more seasoning. Read More
(14)
Rating: 3 stars
11/04/2011
Hmm, not bad, but nothing special. Everyone commented that there was way too much bread for the meat filling. (Think about it - 1 lb of hamburger and 7 cups of flour???) I'd say to half the dough (or use it for something else like others did) and roll it out much thinner. I added garlic, paprika, and celery seed, and it was just okay. The concept is fun, though. I think I'll try it with less bread and something like ham, swiss, and mustard inside. Read More
(11)