My great-great-Grandma Bauer’s recipe for German Bierocks is amazing. My Mamo (grandma) used to make Bierocks for us on very rare occasions, so it was always a cherished and special treat.   If you have never heard of a Bierock, it’s like an awesome German hot pocket, but way more delicious of course!

While the original recipe is full of nostalgia, it can be fussy and time consuming.  This explains why Bierocks were always reserved for special occasions only. They’re a TREAT because they’re a PAIN to make.

I love Bierocks, but with 2 small children and a busy life in general, I tend to make the “lazy” version these days, even on special occasions! I “cheat” and use a pre-made dough instead of making my own sweet dough from scratch. We usually make these on holidays, and this shortcut allows me to spend LESS time fussing with dough and more time eating, playing games, drinking beer, and generally enjoying my family instead.

I’ve also perverted the original German recipe with some spices from my Cajun roots on the other side of the family. It’s the colliding of two very different worlds, I know.  That’s the beauty of this melting pot we call America!  It makes my mouth happy to be able to combine so many scrumptious flavors into one dish!  I’ve added some heat (cayenne) and some extra spice with Tony Chachere’s!  It fits our family’s tastes and I have to say… they’re pretty dang delicious! 😉

Even though they’re not exactly the way my great-great-grandma Bauer made them (she’s probably rolling over in her grave,) these are still a family favorite.  They’re the perfect way to get your cabbage on New Years day, they can be made in large batches for big gatherings, and leftovers are welcome because they are even better the next day.

Mamo tells me that they’re delicious and my Grandma Bauer would be proud. I hope that we honor her by passing along an old family recipe, even with all the adaptations!

Not Yo’ Grandma’s Bierocks

Makes approx. 3 dozen Bierocks

1 small sweet onion, finely chopped
1 head of cabbage, chopped or shredded
2 lbs lean ground beef
2 tsp Tony Chachere’s
1/2 tsp cayenne (start with 1/4 tsp and add to taste – we like heat)
5 Tbsp unsalted butter, divided
3 tsp flour
3 Pillsbury Classic Pizza Crusts
salt to taste
pepper to taste
Optional:  Serve with Thousand Island Dressing for dipping

Instructions:

1. Add the beef  and chopped onion to a large skillet over medium-high heat.  Cook until beef is browned and onion is translucent.  Then, drain the beef/onion mixture.
2. Steam the chopped cabbage separately, until limp (I use a steamer basket, let it boil over high heat, and steam about 20 mins.) When the cabbage is limp (don’t overcook or it’ll be MUSHY,) turn off the heat, and add 2 Tbsp butter to the warm cabbage. Stir until butter is melted.
3. Combine the steamed cabbage with the beef/onion mixture.  Add the Tony Chachere’s, cayenne. Salt and pepper liberally, to taste.  Let cool.
   

   I always like to taste test the filling!

4. Preheat oven to 350 degrees.
5. Roll out a cookie sheet sized section of parchment paper on your counter, sprinkle with 1 tsp flour.  Open and unroll the Pillsbury Pizza Crust on top of the parchment paper.  Use a rolling pin to flatten and spread out the crust.
   

   Pillsbury makes life easy.

6. Cut the pizza dough into fist sized portions.  Place 2-3 heaping Tbsp of the cabbage/meat filling into the center of each dough portion.  Fold the edges up towards the center and pinch closed.
   

   Fill em up!

7. Move the parchment paper, with Bierocks, onto a large cookie sheet and bake in oven for 20 minutes OR until golden brown on top.  Remove from oven and set aside to cool.
8. Melt 1 Tbsp butter in a microwave safe dish.  Brush melted butter on top of each Bierock while still warm.
   

   The butter makes them SHIMMER!

9. Repeat steps 5-8 until all cabbage filling and dough has been used.
10. Serve warm with a side of ham, black-eyed peas, and Thousand Island dressing (for dipping Bierocks.) Wash it down with a dark beer.
    

    Enjoy!

Cheers to a prosperous New Year!

Have you tried this recipe?  I’d love to hear how you adapted it to YOUR family’s tastes and made it your own.

Comment below!