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Beef & Cabbage Meat Pastry (Variation of Bierocks or Runzas)

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“When I was first married, we lived in a very small town in western Kansas that has a strong German influence. Bierocks were a staple of community events including dinners & fundraising events. It is very common to purchase or make extras & freeze them for later. These aren't traditional bierocks because I've tweaked the recipe so that it's more appealing to my children.”
2hrs 20mins
12 pastries

Ingredients Nutrition


  1. To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.
  2. Stir in dry milk, baking powder and shortening.
  3. Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.
  4. Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.
  5. Cover bowl with damp cloth & let rise until double in size. Punch down dough.
  6. To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.
  7. Drain extra fat from meat (or place in metal colander & rinse with hot water).
  8. Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.
  9. Turn heat off and add cheeses, stirring until melted.
  10. Preheat over to 350 degrees F.
  11. Divide dough into 12 equal portions.
  12. Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.
  13. Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.
  14. Place folded-side-down on a lightly oiled/greased cookie sheet.
  15. Repeat with remaining dough/filling.
  16. Bake in preheated oven for 20 minutes or until brown.

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