Ground beef, onions, and cabbage wrapped in bread dough and then baked. Can be made smaller and served as an appetizer. We called these sandwiches Bierocks. I assume they must have originated in Europe and each country has a name for them. I have heard them called Runzas also. They really are simple. I have found that I cannot substitute anything for the MSG. They just lose the flavor. If your ground beef is too lean, these tend to be dry. I sometimes add cheese to them to offset this problem. I have also added fennel seed, about 1 teaspoon, although the recipe does not call for it.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Divide thawed bread dough into 6 pieces and roll into balls. Saute onion in a large saucepan until browned; add beef and cook until beef loses its red color (overcooking beef will cause Runzas to be very dry). Stir in cabbage and MSG, cover and steam until cabbage is wilted.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove beef/cabbage mixture from heat and let cool. Roll each dough ball into a 5 x 5 inch square. Fill center of each square with about 1/2 cup of beef mixture. Bring opposite corners of dough square together and seal. Place smooth-side-down on a lightly greased cookie sheet and flatten slightly.

  • Bake in preheated oven for 20 to 25 minutes. Remove from oven and butter top of each pastry as soon as they come out of the oven.

Nutrition Facts

370.8 calories; protein 15.1g 30% DV; carbohydrates 39.6g 13% DV; fat 15.9g 25% DV; cholesterol 42.5mg 14% DV; sodium 539.1mg 22% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2003
just like my aunt used to make. add one can of cream of celery soup to ground beef after draing grease for added flavor I also put mozarella shredded cheese in mine and sometimes sliced mushrooms. get creative I sometimes spread pizza sauce first then the meat cooked without the cabbage add cheese and mushrooms and it is a pizza runza Read More
(29)

Most helpful critical review

Rating: 3 stars
02/13/2006
Well no one in our house can eat MSG so that made this one questionable! But it is much like a recipe for something I had in Colorado (diff name but can't remember it at the moment!). You really don't need the MSG - just cook the cabbage in chicken or beef broth. Use Mrs. Dash for extra zing and it is a very good sandwich. You can also use refrigerated dough instead of bread dough - just as good! Read More
(37)
44 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/13/2006
Well no one in our house can eat MSG so that made this one questionable! But it is much like a recipe for something I had in Colorado (diff name but can't remember it at the moment!). You really don't need the MSG - just cook the cabbage in chicken or beef broth. Use Mrs. Dash for extra zing and it is a very good sandwich. You can also use refrigerated dough instead of bread dough - just as good! Read More
(37)
Rating: 5 stars
08/19/2003
just like my aunt used to make. add one can of cream of celery soup to ground beef after draing grease for added flavor I also put mozarella shredded cheese in mine and sometimes sliced mushrooms. get creative I sometimes spread pizza sauce first then the meat cooked without the cabbage add cheese and mushrooms and it is a pizza runza Read More
(29)
Rating: 4 stars
08/31/2008
This is a great recipie very similar to my mom's recipie. she did not add MSG she would add lipton onion soup mix to the ground beef as well as cabbage and onions. A lot more flavorful to those of you who said it was too bland! Next time I make these I think I will try the cheese! Yummy! Read More
(26)
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Rating: 3 stars
05/23/2004
we call these cabbage burgers...the trick here is to salt and pepper your hamburger mixture well...it will save time if you make the meat mixture the night before and put it in the fridge then you can make your bundles the next day Read More
(17)
Rating: 5 stars
01/18/2006
The recipe I got from a college roommate for this called them Fleischbrooks. I've always loved them. I didn't put in MSG though. I usually put in some cumin and I like that taste. When they come out of the oven I like to cut open the top and sprinkle in the cheese and top with some sour cream. One thing though--The bread dough should probably be brought up to room temperature. I thawed mine in the refrigerator and it was impossible to roll out the dough until had warmed up. I like the idea of spreading butter on the finished product. Maybe some garlic powder or some other seasoning in the melted butter might be tasty too Read More
(14)
Rating: 4 stars
08/19/2003
We make this even easier by using the prepared cole slaw (shredded cabbage & carrots) bought in the produce section. To cheat even more we put it on store-bought potato hamburger buns. If I use very lean meat I add some water and simmer to add moistness. A boullion cube or 2 will add flavor as well. Read More
(12)
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Rating: 5 stars
12/16/2005
Sharon Sharon Super Duper; I had this recipe years ago and had lost.A German lady in Kansas gave it to me. The only addition I make is a whisper of allspice. Read More
(12)
Rating: 5 stars
11/02/2007
I've only used cabbage in cole slaw so when my produce shipment came this week I was looking for a different way to use the cabbage. This recipe is excellent. I used 93/7 hamburger and drained and rinsed. I added water and 2 beef bouillon cubes to the onion and cabbage while it was wilting at the recommendation of other reviews. I did not add the MSG and instead added plenty of salt and pepper. The flavor was excellent. My only problem was that some of the bottoms of the Bierocks were too thin and broke through. I would make the dough thicker in the center next time and make sure there wasn't too much liquid in my filling mixture. Read More
(9)
Rating: 4 stars
01/05/2005
Thank you for sharing this recipe my husband and boys loved it. I did add a little water and bouillon as another person had suggested. Since I only had extra lean hamburger I also added a couple tablespoons of butter. They turned out great but next time I will set out 2 loaves of bread I had pleanty of filling left. Great recipe and nice change of pace. Read More
(9)