Bierocks

In less than a week little ghosts and goblins will be roaming the neighborhood in search of treats. Don’t send them out the door hungry, instead send them out with this hearty handheld meal – a delightful puff of dough stuffed with a savory medley of meats sautéed with cabbage plus the aromatics of sweet onion and garlic!

Bierocks, Bierock or Bierox – growing up in the Texas Panhandle this was a well-known and much-loved dish. Most everyone’s Mom had the recipe and they were a frequent staple at the school bake sale. Bierocks is a German dish, most likely brought to Texas via immigrants, many making their way to the Lone Star state in the mid 1800s. Though many settled in the Hill Country or Central Texas, there were also families who made their way to the Texas Panhandle.

This is a simple food but one that’s full of comfort. This is my Mom’s recipe, though tweaked just a bit, the foundation is still the same. Cabbage and onions plus garlic followed with a blend of ground sirloin, ground lamb, and mild Italian sausage. Concentrated beef base is stirred in adding a subtle yet hearty depth.

The meat is sautéed along with crisp green cabbage, sweet onion, and fresh garlic.

Then this aromatic and savory medley is tucked inside a square of tender dough.

Pull up the corners, tuck them together, bake until golden and you’ve created a beautiful pillow of goodness.

This recipe makes a big batch but if you have a smaller group you can easily cut it in half. You’ll have about 24 to 30 rolls and they freeze beautifully. Baked until they are golden brown and puffed, it’s the perfect bite to grab and go!

Bierocks

2 tablespoons butter

2 tablespoons olive oil

1 medium green cabbage

1 large onion, chopped, about 2-½ cups

¾ pound ground sirloin

¾ pound ground lamb

½ pound bulk mild Italian sausage

3 teaspoons finely chopped garlic

1 tablespoon concentrated beef base, preferably Better Than Bouillon®

1-½ to 2 teaspoons kosher salt

½ teaspoon freshly cracked black pepper

3 tablespoons flour

2 packages hot roll mix*, 16-ounces each

Remove the tougher outer leaves and the core of the cabbage. Chop and measure out 8 cups.

Melt the butter with the olive oil in a large stockpot over medium heat. Add the chopped cabbage and onion. Toss to coat in the butter and olive oil. Cook until the cabbage and onion are tender and somewhat translucent, about 10 minutes.

Add the ground sirloin, lamb, and Italian sausage. Continue cooking with the cabbage and onion until the meat is no longer pink, about 8 to 10 minutes.

Toss in the chopped garlic, the beef base, kosher salt, and pepper. Cook for about 3 to 4 minutes. Stir in the flour to bind the juices and tighten the meat mixture. Set aside to cool slightly while you make the hot roll dough.

Mix the dough following the package directions. Knead the dough on a floured surface for about 5 minutes until it is smooth, adding more flour as needed. Cover the dough and let it rest for another 5 minutes.

Divide the dough in portions – this makes it easier to handle. Roll each portion into squares, then using a sharp knife cut into squares that are about 4”.

Spoon about 3 to 4 tablespoons of the mixture into the center of the dough. Gather the corners of the dough, pulling up towards the center and pinch the dough together to seal.

Place the rolls, tucked side down on a baking sheet lined with a Silpat or parchment paper.

Let the rolls rest for about 5 minutes then bake in a 350-degree oven for 20 minutes or until they are golden brown.

Makes about 24 to 30 rolls.

*We used Pillsbury Hot Roll® mix, adding butter and eggs per their instructions.