Bierocks (Cabbage Buns)

A pile of bierocks with one cut open to show the inside of the bierock.

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4.43 from 7 votes

A classic recipe using staple kitchen ingredients.

Cook Time3 30

Total Time3 30

Course: Main Course

Cuisine: German

Servings: Bierocks

Calories: 391kcal

Author: Jessica

Ingredients

Bread Dough

2 cups Whole Milk heated to 100-105°F
2 Tablespoons Butter
2 Tablespoons Granulated Sugar
1 teaspoon Kosher Salt
½ cup Water lukewarm
2 Eggs beaten
2 ¼ teaspoons Active Dry Yeast one package
6 ½ cups All Purpose Flour + ~½ cup, for rolling the dough
½ teaspoon Olive Oil to grease the bowl
2 Tablespoons Butter melted (for brushing on the buns)

Hamburger Filling

1 lb Lean Ground Beef
8 cups Green Cabbage thinly chopped
4 Garlic Cloves minced
1 teaspoon Cumin
1 teaspoon Black Pepper
½ teaspoon Salt
⅔ cup Water

Instructions

Bun Dough

In a small saucepan add the milk and using a thermometer, heat the milk to 100°F-105°F. Take care to not overheat the milk, if it is too hot it will kill the yeast.
Fit a stand mixer with the dough hook attachment and pour the heated milk into the bowl. Add the butter, sugar and salt. Stir until the sugar is dissolved, this will take about 2 minutes. Add the water and eggs into the mixing bowl and stir to just combine.
Sprinkle the yeast on top of the mixture and slightly stir. Let the yeast bloom for 10 minutes, until it is puffy and frothy.
A few cups at a time, add 5 ½ cups of the flour beating on low speed until a sticky dough forms.
Transfer the sticky dough to a large flat surface and knead in the remaining 1 cup of flour by hand. Knead for 7-8 minutes, until all of the flour has been incorporated and the dough springs back when poked.
Lightly grease a large glass bowl with olive oil and transfer the dough into the greased bowl. Turn the dough ball over in the bowl to fully coat in oil.
Cover the bowl tightly with plastic wrap and let rise in a warm place* for 1 ½ hours.

Cabbage Filling

In a large deep skillet, add the ground beef and cook over medium-high until fully browned. Do not drain.
Add the minced garlic, cumin, pepper and salt. Stir to combine and cook for an additional minute.
Add the water and thinly chopped green cabbage, cover with a tight fitting lid. Stirring occasionally, cook until the cabbage has wilted, about 15 minutes. All of the water should be evaporated by this point. If it has not, remove the lid and cook for an additional few minutes until the water has evaporated.
Remove the cabbage mixture from the heat and set aside to cool.

Assembling the Bierocks (Cabbage Buns)

Line a large baking sheet with parchment paper and preheat the oven to 375°F.
After the dough has completed it’s rise time, remove the plastic wrap and punch it down a couple of times. Turn the dough out onto a lightly floured surface and divide in half.
Working with one half at a time, divide the dough half into 6 equal sized pieces. Repeat with the second half.
Using your hands, flatten the dough pieces out into circles that are 5-6” in diameter.
Fill the dough with ⅓ - ½ cup of the filling, gather the sides, and pinch the ends together to create a sealed bun.
Place buns sealed side down on the lined baking sheet and repeat until all of the cabbage buns are made.
Bake the cabbage buns for 22-24 minutes, until golden brown. Brush the tops of the cabbage buns with the melted butter and serve.

Notes

*If the weather is warm and/or it is warm in your house, the counter is a good place to let the dough rise. In the winter, create a warm environment in your oven. Some ovens have a “bread proof” mode, if yours doesn't, turn on the oven light and place the bowl in the oven to rise.

If your liquid is too hot it can kill your active dry yeast. If the yeast does not appear bubbly and frothy after the blooming time, your yeast might be dead and it is best to start over with new yeast.
You can use store-bought dough in place of making your own from scratch.
To make this recipe vegetarian, replace the ground beef with plant-based ground beef or veggie ground.
Leftover bierocks can be stored in the refrigerator in an airtight container for up to 3 days or frozen for up to 4 months.

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