More Great Recipes: Beef | European | Main Dish


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Member since 2006

Serves | Prep Time | Cook Time


1 large head of cabbage
2 medium onions, chopped
1 1/2 lbs of ground beef
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Sharp cheddar cheese, shredded (optional)

Brown onion and ground beef together.


Return to skillet and add cabbage.

Simmer in 1 cup of water 'til tender.

Drain in colander.

Add ground beef and season.

Pairs Well With


Bierocks are yummy baked pockets of yeast dough stuffed with ground beef, onions and cabbage and are an 18th-century German/Russian invention. Until I read a recent newspaper article about them, I had no idea that these days, in the United States, they are really eaten only in Kansas, North Dakota, Northwest Oklahoma, California, Utah and Montana. Apparently, Nebraskans eat them, too, but they call them runzas.

I grew up with my aunt and grandmother making these and now I make them for my family. They're a bit time consuming to make, but absolutely worth the effort! I usually make a whole bunch & freeze some for later. If you don't want to make the dough from scratch, you may substitute a package of frozen yeast rolls, I'll include those directions below as well.

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