Bierochen (German Cabbage Burgers)

When my son mentioned this dish to me the other day, I had forgotten that I had already had it at least once when I was living in Germany. I was intrigued when he mentioned it to when we are discussing our plans for Fat Tuesday this year. I decided I would take on my own version of this thing and see if I couldn’t make it even “mo betta”.


3 (1 pound) loaves frozen bread dough, thawed (frozen dinner roll dough works too)
3 pounds ground beef
1 15 oz black beans, rinsed and drained
1/2 cup sliced “Tamed” jalapeños (or untamed, if you prefer)
1/2 cup sliced green olives
1/4 cup water
1 head cabbage, coarsely chopped
1 onion, coarsely chopped
3 cloves garlic, chopped
salt and freshly ground black pepper to taste
4 tablespoons butter, divided


  1. Crumble the ground beef into a large pot over medium heat. I used a Dutch Oven. Cook and stir until evenly browned. Drain off liquid. Add everything – the water, cabbage, black beans, jalapeño, olives, onion, garlic and half the butter. Cover and cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. Drain off any excess liquids, and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
  3. On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 1/3 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down. Melt 2 Tbs of butter.
  4. Bake for 15 to 18 minutes in the preheated oven, or until golden brown.
  5. Remove from the oven, and brush with melted butter. Serve hot.