German Bierocks
Get ready to fall head-over-heels for these incredible German meat pockets!
Bierocks are basically the ultimate comfort food mashup – tender, pillowy bread wrapped around a savory filling of seasoned ground beef and cabbage that’ll make your taste buds do a happy dance.
These golden beauties are like little handheld hugs, packed with that perfect balance of hearty meat, sweet caramelized onions, and tender cabbage seasoned with aromatic caraway seeds.
The best part?
They freeze like champions, so you can have homemade comfort food ready to go whenever cravings strike.
Trust me, once you bite into that buttery, golden crust and hit that flavorful filling, you’ll understand why German families have been making these for generations.
Ingredients
For the dough:
- 2 (1 pound) loaves frozen bread dough, thawed
For the filling:
- 1 pound ground beef
- 1 onion, chopped
- 1 clove garlic, crushed
- 1½ teaspoons salt
- 1½ teaspoons lemon pepper
- 1 small head cabbage, chopped
- 2 tablespoons Worcestershire sauce
- 2 teaspoons caraway seeds
For finishing:
- ½ cup melted butter
Steps
- Heat a large skillet over medium-high heat and sauté the ground beef, chopped onion, crushed garlic, salt, and lemon pepper until the beef is completely browned, about 8-10 minutes. Break up the meat with a wooden spoon as it cooks to ensure even browning. You’ll know it’s ready when no pink remains and the onions are translucent.
- Add the chopped cabbage, Worcestershire sauce, and caraway seeds to the beef mixture. Continue cooking, stirring frequently, until the cabbage becomes limp and wilted, about 5-7 minutes. The cabbage should reduce significantly in volume and become tender but not mushy.
- Drain any excess liquid from the mixture using a slotted spoon or by tilting the pan and spooning out the juices. This step is crucial – too much moisture will make your bierocks soggy during baking.
- Preheat your oven to 350°F (175°C) while you prepare the dough. Position racks in the center of the oven for even baking.
- On a lightly floured work surface, roll each thawed loaf of bread dough into a 12-inch circle. The dough should be about ¼-inch thick – if it springs back, let it rest for 5 minutes before continuing to roll.
- Using a sharp knife or pizza cutter, cut each circle into 6 equal wedges, like you’re cutting a pizza. You should have 12 triangular pieces total.
- Spoon the cooled beef and cabbage filling onto the center of each dough wedge, using about ⅓ cup of filling per piece. Don’t overfill – this will make sealing difficult and cause bursting during baking.
- Pull the three points of each wedge up to the center and pinch firmly to seal, creating a triangular pouch. Make sure the seams are well-sealed by pressing with your fingers. Place the sealed bierocks seam-side down on lightly greased baking sheets, spacing them about 2 inches apart.
- For a beautiful golden finish, brush the tops with melted butter or an egg wash made from 1 egg white mixed with 2 tablespoons water. This creates that gorgeous, bakery-style shine.
- Bake in the preheated oven for 30 minutes, or until the bierocks are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C) for fully cooked dough.
- Serve immediately while hot, or let cool completely before wrapping individually in plastic wrap and freezing for up to 3 months. To reheat frozen bierocks, thaw overnight and warm in a 300°F (150°C) oven for 10-15 minutes.
Smart Swaps
- Turkey or chicken instead of ground beef (1:1 ratio) – reduces fat content while maintaining protein
- Whole wheat bread dough instead of white – adds fiber and nutrients
Make It Diabetes-Friendly
- Replace regular bread dough with whole grain dough to reduce the glycemic impact by approximately 15-20%
- Use lean ground turkey (93/7) instead of beef to cut saturated fat in half
- Reduce carbs to 18-20g per serving by making smaller portions (cut each circle into 8 wedges instead of 6)
- Add 1 cup finely diced bell peppers to the filling for extra fiber without adding carbs
- Serve with a small side salad to help slow glucose absorption
- Portion control tip: Limit to 1 bierock per meal and pair with 2 cups non-starchy vegetables
Pro Tips
- Let the filling cool completely before assembling – hot filling will melt the dough and make sealing impossible
- Freeze assembled but unbaked bierocks for 15 minutes before baking to help them hold their shape better