Bierocks are one of my all-time favorite comfort foods — soft, pillowy rolls stuffed with a savory filling of seasoned ground beef, cabbage, and onions. These hearty hand pies originated from Eastern European immigrants and became a staple in the Midwest. I love how satisfying they are and how easily they can be made ahead for quick lunches, dinners, or even freezer meals.

Why You’ll Love This Recipe

I love this recipe because it brings together simple ingredients in a way that feels nostalgic and totally comforting. The slightly sweet bread dough wraps around the warm, flavorful filling like a little hug. It’s the kind of meal I can hold in one hand and eat with minimal mess — perfect for on-the-go days or cozy nights in. Plus, they freeze beautifully, so I always make extra.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Active dry yeast
Sugar
Warm milk
Butter, melted
Egg
Salt

For the filling:

Ground beef
Green cabbage, finely chopped
Onion, chopped
Garlic, minced
Salt
Black pepper
Optional: Worcestershire sauce, paprika, or mustard for extra flavor
Butter or oil for sautéing

Directions

Make the dough:
I dissolve yeast and sugar in warm milk and let it sit until foamy. Then I mix in melted butter, egg, salt, and flour to form a soft dough. I knead until smooth, then let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the filling:
While the dough rises, I cook ground beef in a skillet over medium heat until browned. I add onion and garlic, cooking until softened, then stir in the cabbage. I season everything with salt, pepper, and any optional extras, then cook until the cabbage is tender and the mixture is well blended. I let it cool slightly before filling the dough.
Assemble the bierocks:
I punch down the dough and divide it into equal portions (usually 12). I roll each piece into a circle, place a spoonful of filling in the center, and pinch the edges to seal. I place them seam-side down on a baking sheet lined with parchment.
Let them rest:
I let the assembled bierocks rest for about 15 minutes while I preheat the oven to 375°F (190°C).
Bake:
I brush the tops with melted butter and bake for 18–22 minutes, or until golden brown and cooked through.
Serve:
I let them cool for a few minutes and serve warm. They’re perfect on their own, but I sometimes dip them in mustard or a bit of ketchup.

Servings and timing

This recipe makes 12 bierocks and takes about 2 hours total, including rising and baking time.

Variations

Sometimes I add shredded cheese to the filling for extra richness. I’ve also swapped in ground turkey or plant-based meat with great results. For a spiced twist, I like to add a dash of paprika or caraway seeds to the filling. If I’m short on time, I use store-bought pizza dough or crescent dough for a shortcut version.

Storage/Reheating

I store leftover bierocks in the fridge for up to 4 days. To reheat, I bake them in a 350°F oven for 10–12 minutes or microwave them for 1–2 minutes. They also freeze really well — I cool them completely, wrap tightly, and freeze for up to 3 months. I reheat straight from frozen in the oven until hot.

FAQs

What’s the best type of cabbage to use?

I use green cabbage, but savoy or even napa cabbage work too. I just make sure it’s chopped finely so it cooks evenly.

Can I use pre-made dough?

Yes — pizza dough or crescent roll dough works if I’m short on time. The texture changes slightly, but it’s still delicious.

Can I freeze them before baking?

I prefer freezing them after baking, but if I freeze them unbaked, I let them thaw and rise before baking to get a soft, fluffy result.

How do I keep them from opening during baking?

I make sure to pinch the dough tightly and place them seam-side down. Resting them before baking also helps the dough relax and seal better.

What can I serve with bierocks?

I usually serve them with mustard or a simple soup or salad on the side. They’re filling enough to be a meal on their own too.

Conclusion

Bierocks are warm, satisfying, and full of old-fashioned charm. Whether I’m making them for a casual dinner, packing them in lunches, or stocking the freezer, these little meat-and-cabbage stuffed rolls never disappoint. With their soft dough and savory filling, they’re the kind of meal that always brings comfort — and keeps everyone coming back for more.