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Cabbage pizza?


Many years ago one of my DH's students who was from Wisconsin gave us his mother's recipe for Bierocks. He told us these were very popular up there and they even served them in his school cafeteria. We tried it and have enjoyed these often. Bierocks are basically a turnover with a filling made from ground beef and cabbage.

Here is the basic recipe:
One batch pizza dough (see previous pizza post)
1 1/2 lbs. ground beef
1 medium onion, chopped
4 cups chopped or shredded cabbage (my daughter, Megan, uses coleslaw mix with good results)
1/4 cup finely chopped or shredded carrot (optional)
salt, peppper, and garlic powder to taste

Cook the ground beef until it is nearly done. Add the onion and cook until transparent and the meat is no longer pink. Drain well. Add the cabbage and carrot, cover and cook until vegetables are wilted and fairly tender. Season with salt, pepper, and garlic powder. I often cook the meat and cabbage the day before I want to make the bierocks. This filling must be cool before you put it in the dough. So, plan ahead.

picture of bierockfilling

When you want to make the bierocks make the pizza dough and divide it into 8-10 pieces. Roll each piece into a circle with a rolling pin. The circles should be about as large as a dessert plate.

picture of fillingbierock

Place some of the filling on one half of the dough and then fold the dough over the filling, stretching if necessary to cover the filling. Seal the edges with a little gizmo like this if you have one, or you can use a fork or just crimp the edges with your fingertips. If you have leftover filling you can freeze it and put it in your next batch of vegetable soup.

picture of gizmo

picture of Crimping

Place the bierocks on a greased baking sheet and brush them with a little oil. Bake at 375 degrees for about 20 mins. Serve with cheese sauce or catsup. These freeze well if you don't eat them all right away.

picture of finishedbierock

Here's a basic cheese sauce recipe:
2 Tbsps. margarine or butter
2 Tbsps. flour
1/4 tsp. salt
1 cup milk
1/2 cup cubed or shredded cheese
Melt margarine in a saucepan. Stir in the flour and salt and cook for about one minute. Stir in the milk and cook until mixture comes to a boil, stirring frequently. Add cheese and continue cooking until cheese is melted.

Have you ever heard of bierocks? I hope you will give them a try.

Becka


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5 Comments on “Cabbage pizza?”

  1. #1 Deb
    on Jan 31st, 2009 at 9:11 pm

    No…have never heard of this, but folks here were reading over my shoulder and said it looked good. Actually, the girls said that. The menfolk said, “leave the cabbage out!” LOL!!

    This sounds like a neat lunch turnover for when the guys are at work! Thanks for the recipe.

  2. #2 Kathy Sorensen
    on Feb 1st, 2009 at 6:56 am

    Becka … looks like you’ve hit paydirt again with this recipe! I’m from Wisconsin, but have never heard of these before. Any idea what part of Wisconsin these came from? In south central Wisconsin around where Cornish settled we have pasties. But they have chunks of potato and meat and maybe carrots in them. Pasties were made from left-overs and carried by the lead miners into the mines for their lunch. And in Nebraska where my son-in-law is from they have Runza’s. My daughter makes those for him a lot. They have the shredded cabbage, but NO ONION! Who ever heard of something with no onion!!!!!
    Thanks for a wonderful recipe. I LOVE your blog!

  3. #3 Becka
    on Feb 1st, 2009 at 9:20 pm

    I found out that Chad (Rob’s student) was from near Milwaukee. The bierocks probably are pretty similar to the Runzas.
    We have eaten pasties when we have travelled up to visit friends in northern MI. They are good too.
    Thanks for your kind remarks, Kathy.

  4. #4 Tammy
    on Feb 2nd, 2009 at 9:42 am

    My dad’s side of the family is German, and my grandma and many of my aunts, great aunts, etc. make bierocks. I have made them on occasion, but my husband, who didn’t grow up with them, is not as fond of them as I am. For our dough, we use a yeasted bread dough. It is more like a cabbage and beef-filled dinner roll. Your version looks yummy too. Oh, and when I was a kid, these were my favorite. We never had them with cheese sauce – always with ketchup. Mmmm, I should pull my recipe out and make some! 🙂

  5. #5 Rhonda
    on Feb 3rd, 2009 at 12:53 pm

    As a southerner, I’ve never heard of any of these delicacies, but they all sound yummy! Put anything in pastry, and it has to be good! 🙂


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