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Bierocks / Runzas

At Christmas we always make Meat Buns, but this year in addition I added Bierocks, or Runzas, another version of Fleisch Perishky. I used the dough recipe from Judy's meat buns and shaped the buns in a different way so I would know which buns were regular meat buns or which were Bierocks when I pulled them from the freezer. The filling is very simple made with beef, cabbage, cheese, onions and mustard that binds it all together. 

  • 2 lbs ground beef
  • 1 large onion, minced
  • salt and pepper to taste
  • 1 medium head cabbage, finely shredded
  • 2 cups (or more) of shredded old cheddar cheese
  • 1/4 cup dijon mustard
  1. Brown the ground beef with the onion. Season to taste. 
  2. Drain all the fat.
  3. Return the meat to the frying pan and add the cabbage. Cook another 15-20 minutes until cabbage is soft. 
  4. Remove from heat, add cheese and mustard, mix well and cool.
  5. Divide the dough into 4 parts, rolling each part into a circle and cut each circle in 8 parts for larger buns, or 5-6 parts cut into 8 pieces for smaller buns.
  6. Place a spoonful at the end and roll up like the picture or just make a small bun, flatten and fill. 
  7. Before baking I brushed the top with a beaten egg and a bit of water. 
  8. Bake at 375 for 15-20 minutes or until golden brown. 


  1. How wonderful :) I love how simple this filling is!
    Wishing our American friends a very Happy Thanksgiving

    Blessings to All,
    Anna (Toronto)

  2. These will be perfect snacks for basketball games/tournaments! Freeze them and take them out the morning of the game. I'm going to put Italian sausage in mine. Thank you so much for this!

  3. Did you know in Nebraska there are many Runza restaurants?

  4. Super photos. They look delish

  5. Would you bake before freezing? Then how to reheat?

    1. Bake before freezing and to reheat, place frozen buns on a cookie sheet for 10 minutes at 350.

  6. Those sure look like the tastiest little morsels! You are tempting me to try making this - a great idea for New Year's Eve!

  7. Oh my goodness! I've just made a batch of these - the kitchen smells amazing and I have devoured two of them already! They were easy to make and turned out perfectly. Thank you for this recipe. I am going to freeze them and serve them to my guests on Sunday. One Question, how do you pronounce Bierocks? (I want to pretend I know how when our friends are here!) Thanks again!

    1. I am glad you enjoyed them and you found them easy to make. I don't know if I am pronouncing it correctly either but I call them "bee-rocks"

    2. My parents and grandparents always called them BEER-ocks. Our filling excluded the cheese and mustard. We usually ate them plain, with ketchup, or as I got older, we'd open them up on the top and add lettuce and ranch dressing!