- Food and Cooking
German Cabbage Burgers
Cabbage Burgers: A Delicious Meal Idea
Make Your Meal a Tradition with Cabbage Burgers, a Comfort Food
The first time I ate German cabbage burgers was at an Oktoberfest in Wyoming years ago. The cabbage burger, also called a Bierock in some mid-western states was so tasty, I recreated them at home.
I'm sharing this recipe that has become a traditional, comfort food meal for us. View the preparation process in a gallery of photos. Taste these savory filled bread pockets of ground meat, cabbage and onion and you will be hooked.
The recipe enclosed offers some alternatives to the ingredients called for in some cabbage burger recipes. This recipe includes cheese, (optional, but it makes it extra flavorful), and using leaner ground turkey instead of ground beef (another option). Who knows, maybe some of you prefer to use ground wild game meat frozen from your last hunting trip.
Has Anybody Out There Dined on Cabbage Burgers Before?
Where have You tried Cabbage Burgers or Bierocks?
Tempting? Try it with a little butter and pepper. Yum!
A Simple Way to Rise Yeast Dough
Place a cake pan of very hot water on the bottom rack of a cold oven.
Set your covered bowl of dough on rack above.
Close the oven door.
Bowl of Risen Dough (Sitting on a Roul'Pat)
I recommend using a wooden rolling pin with weight, good balance, and nice handles.
Photo Gallery Showing Steps in Making Cabbage Burgers
Instructions For Cabbage Burgers
- Saute diced onion in a large skillet with 1 T. of olive oil to soften. Remove cooked onion to a small bowl.
- Chop the cabbage in small pieces. Steam cabbage in a steamer pan a few minutes, until just softened. Cool and refrigerate. Drain thoroughly.
- Brown and crumble ground turkey. Drain off any grease. Add cooked onion to the meat and stir.
- Season meat /onion mix with onion powder, garlic powder, and medium-grind black pepper. Mix well.
- Cool and refrigerate. (A tip is to have steamed, drained cabbage and cooked meat mixture chilled, so it doesn't make holes in the dough.)
- Part 2: PREPARING DOUGH, FORMING CABBAGE BURGERS
- Place very warm water in a medium bowl. Sprinkle yeast into water, stir until dissolved. Add olive or canola oil. Add sugar and salt into yeast mix. Combine whole wheat flour and 3 1/4 cups all-purpose flour. Optional-Use all white flour if whole wheat is unavailable.
- Add yeast mixture to flour mixture. I mixed with an electric KitchenAid stand mixer. Add 1 to 1 1/2 cups more flour, until it's not sticky.
- KNEADING: Knead with mixer if available. Finish kneading by hand a few times in bowl, turning to smooth. Place dough in a large lightly oiled bowl, turning the dough over to lightly oil the top.
- RISING: Place a cake pan of very hot tap water on the lowest oven rack. Place bowl of dough on the rack above the pan of hot water. Cover the bowl with wax paper, and a dishtowel. Close the oven door. Do not turn on oven! Let dough rise about 45 minutes. Remove bowl of dough (and pan of water). Divide risen dough into two portions.
- ROLLING: On a floured hard surface or non-floured rolling mat (DeMarle Roul'Pat), divide dough into two portions. Roll one portion of dough into a thin rectangle approximately 12" x 17". Cut into 6 even shaped rectangles. Cover other portion of dough temporarily
- Cover each small rectangle with a slice of cheese on a angle, a mound of chilled meat/onion mixture, and mound of chilled steamed cabbage.
- Join the opposite two corners of the dough rectangle. Pinch together. Pull up the other two corners and pinch them together with the first ones. Pinch the open seams together so that it's completely sealed.
- Preheat oven to 350 degrees F.
- Gently turn over burgers with sealed side down on a parchment covered baking sheet, (or non-oiled DeMarle Silpat baking sheet). Repeat the process with the second portion of dough to prepare 6 more cabbage burgers.
- Bake in a 350 degree oven about 30 minutes until lightly browned. Brush baked tops with softened butter the last 3 minutes if not browned, or after removing from oven. .
- Cabbage burgers are good served whole. Individuals can cut their cabbage burger in half on their plate, if desired, and butter the open cut ends with softened butter. Black pepper is optional.
- Cabbage burgers freeze well wrapped individually in foil.
- 1 1/2 lbs .ground turkey
- 1 sweet white onion, diced
- 1 cabbage, chopped
- 1 cheddar cheese, sliced pkg. of (12)
- onion powder
- garlic powder
- black pepper, medium grind
- INGREDIENTS FOR DOUGH MAKING
- 2 pkgs. yeast
- 2 cups very warm water (100-110 degrees, F.)
- 3 1/4 cups unbleached all-purpose flour, plus up to:
- 1 1/2 cups more as needed unbleached flour
- 3/4 cup whole wheat flour
- 2 tsp salt
- 2 tsp sugar
- 2 tsp olive oil or canola oil
- 1 cube or less butter for brushing bun tops*
- *(This includes butter used at table for serving.)
Tip: How To Make The Recipe In 1 Day Or 2
Note: This recipe can be made in one day dividing the work between two sessions allowing the cooked filling to be refrigerated while the dough is made and risen. Having the meat/onion mix and the cabbage cool helps prevent tearing holes in the rolled bread dough when pinching the dough closed into a bun shape.
Or, for convenience, make the recipe over two days:
- Day one: Follow recipe instructions for filling. Cut cabbage and onion. Steam your cabbage. Cook your meat and onions. Refrigerate them overnight.
- Day two: Follow the dough instructions: Prepare the dough, let it rise, and then roll it out. Complete the instructions for filling, forming, and baking the cabbage burgers.
KichenAid Artisan Series Tilt Head Stand Mixer In Onyx Black. . . And Many Other Colors. Oh. . . Which One To Choose? There are so many pretty colors.
My KitchenAid mixer, (like this, only in cobalt blue with a stainless steel bowl), has helped me with baking tasks over several years. These mixers are heavy-duty. I've never had any trouble with mine.
I've mixed bread dough, cookie dough and much more. A large batch of dough would take so much arm and shoulder muscle to mix without this machine. KitchenAid makes baking tasks easy. Made in USA.
Tip: A Rolling Pin, Demarle Roul'Pat, and Demarle Silpat - Products to Help With the Dough Making and Baking.
My favorite choices of baking products have given a long life of usability. They have made preparation and cooking much easier, and are especially useful when making this recipe.
Demarle Silpat Bakes Cabbage Rolls Non-stick.
A Demarle Silpat baking mat works slick for baking cabbage burgers. I've baked on mine for years. It's non-stick, replaces parchment paper, and cleans up fast and easy. For storage, roll it or lay it flat. It is made of silicone and woven glass. Many chefs use Demarle products.The Silpat is flexible and must be used with a sided baking sheet while oven baking.
Experience the Enticing Warm Aroma of Baked Cabbage Burgers
A baking sheet such as this could be used with the Silpat (sold separately).
Where Are Cabbage Burgers Popular?
Did you grow up eating bierocks, runzas, or cabbage burgers? Did your family from the generation before pass the tradition down? Runza and bierocks may have some differences in their shape or fillings, but similarities, also.
Do you know where cabbage burgers originated? From what I can tell immigrants in the late 1800's settled in the Great Plains of the Midwest. Many were German Russian or Volga Germans. They and their descendants are credited with passing this traditional food down to new generations of family and friends, who may not have all been German nor Russian in ethnicity.
Now, cabbage burger's popularity appears to be Big in the mid-west, in states of Kansas and Nebraska, but is also known in Wyoming and Colorado, even California. With people relocating over the years there is a following globally of cabbage burger fans.
Are these, or bierocks popular where you live? Leave a comment. Do you know more about the history of how cabbage burgers became popular in America or globally? Share your comments. We'd love to read more. Thanks!
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Have a Wonderful feast!