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Bierox

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Bierox is a delicious blend of ground beef, cabbage and onions inside a homemade roll. I hope you give them a try, they are so satisfying and kind of like those certain brand of potato chips, I bet you can’t eat just one!

Ingredients

  • FOR THE FILLING:
  • 1 pound Ground Beef
  • 2 Tablespoons Butter Or Vegetable Oil
  • 3 cups Shredded Cabbage Or Slaw Mix
  • 4 ounces, weight Mushrooms, Sliced
  • 1 cup Onion, Diced
  • 2 cloves Garlic, Finely Diced
  • Salt and Pepper, to taste
  • _____
  • FOR THE BREAD:
  • 1 cup Plus 2 Tablespoons Warm Water (110-115 Degrees)
  • 2 Tablespoons Yeast
  • ⅓ cups Vegetable Oil
  • ¼ cups Sugar
  • 1 whole Egg
  • 1 teaspoon Salt
  • 3-½ cups All-purpose Flour
  • 3 Tablespoons Butter, Melted

Preparation

For the filling:

In a large skillet, brown the ground beef. When beef is browned, remove from skillet to large bowl. Drain extra grease from skillet. Add butter to melt and then add cabbage, mushrooms, onion, and garlic. Season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon black pepper). Cook over medium-high heat until cabbage is cooked through. Remove from skillet into the bowl with the ground beef. Stir well. Cover and cool in the refrigerator while you make the bread.

For the bread:

In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough. Turn onto a floured surface; knead 3-5 minutes. Do not let the dough rise. Divide into 12 pieces; shape each into a ball. Flatten each ball into about a 3 to 4-inch circle; add 2 heaping tablespoons of filling to the center and fold dough around to completely wrap the filling. Pinch edges to seal and flatten to a hamburger bun-like shape.

Place rolls on a greased or lined baking sheet. Repeat with remaining dough and filling, placing the rolls about 3 inches apart on your baking sheet. Cover and let rest for 10 minutes.

Meanwhile preheat oven to 425 degrees. Bake for 8 to 12 minutes or until golden brown. While rolls are still warm brush with melted butter. Remove from pans to wire racks to cool.
Enjoy!

* Please note: the bread recipe is from Taste of Home’s Best of Country Breads.

5 Comments

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Avatar of Chaney D.

Chaney D. on 3.26.2010

OMG! I’ve never actually seen a recipe for these, nor did I know how to spell the name. My Mom has been making these along side potato soup for dinner as her specialty all my life. How fun to have my own recipe! Can’t wait to try them!

Avatar of Becki Rasberry

Becki Rasberry on 3.26.2010

These are a favorite of my family’s! Thanks for the post..I use “Rhodes” frozen rolls for mine, and I also put a few drops of tabasco sauce in with the beef/cabbage. Haven’t tried it with mushrooms, but I will! reveiwers need to know: PLACE ROLLS SEAM SIDE DOWN on baking sheet!

Avatar of colleenjoy

colleenjoy on 3.19.2010

I made this tonight and we really liked it! I messed up a little because I didn’t put enough filling in each roll. I had a lot left over – so we just ate the filling alongside the rolls. I’ll be making this again – thanks for the recipe!

Avatar of alimc8

alimc8 on 3.16.2010

These are just like runza’s which I LOVE they are sooo tasty! Thanks for the recipe, looks like the one I make but I always add Swiss or provolone cheese…you can’t go wrong with cheese in my book!!

Avatar of bilger23

bilger23 on 3.14.2010

I grew up in Kansas and my mother made these for us. I LOVE them but can’t get my family to wrap themselves around them. So fun to see this recipe.

One Review

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Avatar of Sarah Hawkins-Pinchers

Sarah Hawkins-Pinchers on 8.18.2010

I made these for dinner last night and they were fantastic! The bread dough is so soft and light and the filling is perfect! My husband loved them and will probably be asking for them again very soon! I tweaked the filling a bit by adding some more herbs and spices, halved the recipe to make 6 just for the two of us, and poured some gravy over the top! Excellent recipe!

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