Easy German Bierocks (Runza)

    1 hour 5 mins

    This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better.

    28 people made this

    Serves: 36 

    • 15 ml vegetable oil
    • 910 g ground beef
    • 1 small onion, chopped
    • 1 head cabbage, finely chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 36 frozen dinner rolls, thawed
    • vegetable oil for deep frying

    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
    2. Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
    3. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
    4. Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

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    Reviews in English (33)


    My parents loved it! But, being my father's daughter, I played with the recipe a bit. Personally, used large Crossant rolls out of tubes since my family likes them better than regular rolls. I stretched the larger end of the triangles before scooping the mix in and carefully, but quickly wrapping them up and I baked them instead of fried 'em (using the amount of minutes on the tube at 350 degrees F). ^^v;; And instead of a head of cabbage, I used pre-shreaded coleslaw mix for a bit of color and the added carrots, I also chopped up some red pepper and added it in for color. I had to drain my browned meat (I used 90% lean ground beef), then added the oil and veggies so the liquid wouldn't soak the rolls too much later on. I tested a small-ish slice of Sharp Cheddar cheese in half of them, but with the thin slices I used, you can't tell the difference - so I'd leave it out next time since it's not neccessary, and probably more healthy. Truly, I am going to make these for work lunches once in a while, they're a lot better than plain old sandwitches or worse, canned/microwave food. Thanks for posting it!!!  -  04 Feb 2008  (Review from Allrecipes US | Canada)


    I used 2 balls of dough per Runza to make an adult sized sandwich but I rolled them out way too thin(read a review to do so - don't). I almost doubled the s&p, added garlic powder and worch. sauce and about 7C cabbage. Drained the fat from the meat before adding the cabbage, and again after it wilted and released water. Filling turned out GREAT. Not greasy, and didn't make the dough mushy. Will use the recipe again with additions, but I think it needs the sweeter home made dough. These will still go fast! Update: I froze these UNBAKED. Heat oven to 350 while letting Runza sit on counter/baking pan. Bake for 30 min when oven is at temp. Do not thaw more than that. Perfect!  -  21 Sep 2008  (Review from Allrecipes US | Canada)


    I liked them a lot. I fried some and also baked some, I liked the baked ones better. They're good with mustard, maybe next time I'll add cheese. Great recipe!  -  06 Nov 2007  (Review from Allrecipes US | Canada)