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Bierocks(Old Fashioned Volga German Hamburgers)

  • 10 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Bierocks were a staple food item at family gatherings(weddings, reunions, funerals, etc.) in the central Kansas town I was raised. Grandma's recipe for this baked Volga German sandwich has been handed down through the generations. Basically a meat/cabbage mixture filled sweet roll that makes a great main dish, or in smaller sizes, an excellent appetizer. They reheat well, so I tend to make large batches and freeze for quick n easy meals. I have seen recipes across the internet adding shredded cheeses, or heaven forbid-a frozen dough, but the old German ladies never did!!


2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup milk
¾ cup sugar
¼ cup margarine, softened
2 eggs
2 teaspoons salt
8 cups all-purpose flour
teaspoons baking powder
½ cup shortening(I use Crisco)
1 lb ground beef
1 lb German sausage-casings removed(Italian sausage is easier to find-don't tell my aunt Maggie!)
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 tbsp salt
tsp lemon pepper
2 tbsp prepared mustard
1 head cabbage, shredded(not diced or chopped!)
1 cup water
½ cup melted butter

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