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My review
Runzas II (Bierocks)
nancy schaefer
"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
45 m servings 371 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 371 calories; 15.9 g fat; 39.6 g carbohydrates; 15.1 g protein; 42 mg cholesterol; 539 mg sodium. Full nutrition
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Reviews
Read all reviews 3843 Ratings
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Most helpful positive review
1/24/2003
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 mush...
Most helpful critical review
2/13/2006
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 re...
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2/13/2006
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 re...
1/24/2003
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 mush...
8/31/2008
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 tho...
5/23/2004
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 y...
1/18/2006
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...
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.
3/6/2002
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 u...
11/2/2007
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 a...