I grew up in a town that was filled with Wolgadeutsche, or Germans from Russia. Family members and friends of the family made these cabbage pockets, sometimes called Krautbrot or Bierocks. This is a perfect food for lunches, as it is self contained and freezes well. I have changed it slightly to make it easier to make and enjoy. I love mine served hot, with ketchup for dipping!

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
24
Yield:
24 cabbage pockets
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.

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  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.

  • Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.

  • Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

Cook's Notes:

Pockets can also be baked on a baking sheet. Fold dough in half over filling and seal with a toothpick, if necessary.

Butter can be substituted for cooking spray, if desired.

Cooking time will vary based upon type of frozen dinner rolls used. You can also follow package directions for cooking time.

Any leftover meat and cabbage filling can be frozen and used later.

Nutrition Facts

170 calories; protein 7.9g 16% DV; carbohydrates 22.9g 7% DV; fat 5.4g 8% DV; cholesterol 13.1mg 4% DV; sodium 226.6mg 9% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2016
This is a great recipes to make ahead of time and freeze. My husband's favorite to throw in his lunch and heat up at work. This is definitely popular in Germany when I had visited. Germans selling these in stands along with giant pretzels and bakery goods at markets. I learned how to make these a while back ago but very rarely find recipes online. They are very delicious. Easy to make. And my girls love it. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/21/2017
I could not give it a 5 because I didn't have all the ingredients. I didn't have cabbage so i steamed up a bunch of brussel sprouts and chopped them up added 1 tbsp unsalted butter to them two medium grated carrots 1 small bag of frozen corn. ( I wanted peas but I was out.) I mixed together 1 lb of ground chorizo 1 lb ground turkey 1 lb ground beef and cooked the mix slowly with no added oils or butter or anything in a large cast iron skillet while I attended to the prep of the vegies. when the meat was almost done I added two tsp of fresh ground black pepper and 1 tsp cayenne pepper and four tbsp of dried minced onion and worked it into the meat. After the meat was done cooking I drained it in a colander then added it to the corned beef hash (I picked up a can of this on purpose for t his dish) waiting in a mixing bowl where I mixed them all thoroughly. no need to add salt to this dish.. Vegie mix tossed in and mixed in as thoroughly as possible. 1 can of grands buttermilk biscuits I manually spread out each one at a time as far as I could without rendering them useless then spread a couple small slices of gouda tbsp shredded medium cheddar tbsp shredded mozzarella then two tbsp of the filling on top of that pressed down firmly to encourage it to stay then a tsp of alfredo sauce over that then I folded the biscuit down and pulled the lower part up and overlapped in the middle. the sides I pulled up and pressed to the top of the package.... Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2016
This is a great recipes to make ahead of time and freeze. My husband's favorite to throw in his lunch and heat up at work. This is definitely popular in Germany when I had visited. Germans selling these in stands along with giant pretzels and bakery goods at markets. I learned how to make these a while back ago but very rarely find recipes online. They are very delicious. Easy to make. And my girls love it. Read More
(3)
Rating: 4 stars
12/17/2016
I make this often. Sometimes as written but other times I use refrigerated biscuits like those from Pilsbury. Just roll them out so you have about a 5" circle. Works great. Other variations are to add some cheddar or mozarella. Kids like the cheese versions best. Can't imagine why. Read More
(2)
Rating: 5 stars
04/28/2019
They're like Cabbage Pasties! Read More
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Rating: 5 stars
10/02/2017
this Kansas girl was feeling homesick so I made these bierocks for Sunday school yesterday. They vanished! I didn't even get one! Read More
Rating: 3 stars
01/21/2017
I could not give it a 5 because I didn't have all the ingredients. I didn't have cabbage so i steamed up a bunch of brussel sprouts and chopped them up added 1 tbsp unsalted butter to them two medium grated carrots 1 small bag of frozen corn. ( I wanted peas but I was out.) I mixed together 1 lb of ground chorizo 1 lb ground turkey 1 lb ground beef and cooked the mix slowly with no added oils or butter or anything in a large cast iron skillet while I attended to the prep of the vegies. when the meat was almost done I added two tsp of fresh ground black pepper and 1 tsp cayenne pepper and four tbsp of dried minced onion and worked it into the meat. After the meat was done cooking I drained it in a colander then added it to the corned beef hash (I picked up a can of this on purpose for t his dish) waiting in a mixing bowl where I mixed them all thoroughly. no need to add salt to this dish.. Vegie mix tossed in and mixed in as thoroughly as possible. 1 can of grands buttermilk biscuits I manually spread out each one at a time as far as I could without rendering them useless then spread a couple small slices of gouda tbsp shredded medium cheddar tbsp shredded mozzarella then two tbsp of the filling on top of that pressed down firmly to encourage it to stay then a tsp of alfredo sauce over that then I folded the biscuit down and pulled the lower part up and overlapped in the middle. the sides I pulled up and pressed to the top of the package.... Read More
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