Want a bite of heaven? Then you have to try these amazing hamburger cabbage stuffed buns.
The yeast-made bun is sweet and soft. It’s cooked to a golden brown and smothered with butter. The inside is stuffed with a savory mix of seasoned hamburger, cabbage, carrots, potato, onion, and garlic.
Warm, right out of the oven is when my family loves to eat them. You’ll smell the buttered yeast roll first. It’s a flavorful pocket bite of sweet bread with a garlicky meat and vegetable mixture. The buns are the perfect size so it’s like a little meal in one.
These meat and cabbage buns are called Bierocks. Bless the Germans who brought them to America (probably to celebrate Oktoberfest). But, these buns are perfect for any meal.
My favorite Oktoberfest event sells these warm little buns along with sausages, sauerkraut, roast chickens, pretzels, and potato salad. And Oktoberfest brings back memories of music too. You can’t help but dance to the songs or at least tap along. Together with everyone at our table we danced “The Chicken Dance”. You’re still humming the tune on the way home. Oktoberfest is a great time to party!
This recipe makes a lot – 24. But once the buns come out of the oven they’re eaten quickly.
Here’s what you’ll need to make them.
In a small bowl, stir yeast in very warm water until it dissolves then set aside.
In a separate medium-size bowl, combine sugar, salt, and melted 1 stick butter. Microwave milk on high for 60 seconds, and stir it into the sugar mixture. Let it cool. Then add eggs and the yeast. Stir.
Stir in 3 c. flour and beat with a mixer on medium speed until smooth.
Add 2½ c. more flour and stir until dough is soft.
Place the dough onto a floured surface. Knead it and add in just enough flour (about ½ c.) until it isn’t sticky and feels smooth (about 6-8 minutes).
Shape it into a ball. Put it in a large greased bowl, turn it over and let rise until doubled (about 1 hour).
Meat and Cabbage Filling
Brown the hamburger in a skillet on medium-high heat. Drain off the grease. Set aside.
In a dutch oven or large pot, cook the vegetables, garlic, and ½ stick of butter over medium-high heat, and stir frequently. When they are soft, add the meat. Stir in the salt, and pepper and then taste it to see if it needs more.
When dough has doubled, prepare baking sheets lined with parchment paper. Punch down the dough and let it rest for about 5 minutes.
Roll dough out on a large floured surface to a size of 24 x 24”. Use a pizza cutter to cut the dough into 4” squares.
Put 2 T. of meat/cabbage mixture in the center of each square. Pull opposite corners of the dough to each other, and pinch together. Then bring the other corners in and pinch. Also pull in any openings and pinch them in that center. Place bottom side down on parchment sheet. Make sure it looks dome-shaped.
Let rise for 20-30 minutes. Preheat oven to 375°. Bake for 10-11 minutes, turning halfway through. Immediately brush the tops with cold butter. This makes 24 buns.
So, put your dirndl (dress) and apron on. And enjoy making these special little buns of love.
Guten Appetit! (Enjoy your meal!)
See you at Walmart!