- 1 pound Ground BeefI use lean or extra lean
- 1 pound (shredded) CabbageI use the pre-shredded coleslaw bags
- 1 medium Onion
- 12 Rhodes frozen dinner roll doughThaw and allow to rise according to package directions.
- To taste Salt and Pepper
I fell in love with bierocks during my freshman year of college. A couple of fellow students offered me a ride home through the ride-share board. Their thoughtful mother sent beef and cabbage stuffed rolls for us to eat on the way.
They were delicious!
Years later, after I mastered Google searches, I finally discovered what they’re called (hint: not cabbage rolls), and learned how to make them.
Bierocks are so incredibly easy to make. I soon developed a few shortcuts to make them even easier using pre-shredded cabbage and frozen dinner roll dough.
Prepare Roll Dough
Thaw and allow the rolls to rise according to package directions.
Allow the rolls to rise again for about 15 minutes.
Bake at 350 degrees Fahrenheit for 30 minutes or until golden brown and baked through.
Brush with melted butter if desired to keep the crust soft and enhance the color.