What the heck is a Bierock? “Bierocks” is their official title but we like to call them Cabbage Buns around here and I have been making them since I was a little girl.
Cabbage buns combine all of “life's simple ingredients”. They are perfect little buns filled with a simple beef/cabbage mixture and then baked until they are golden brown.
We are super excited to be working on this campaign, this delicious post is all about reintroducing "life's simple ingredient" back into the kitchen and it is sponsored by Life's Simple Ingredient.
This campaign focuses on bringing the simplest ingredient of all back into the kitchens of home chefs, and that ingredient is wheat!
Living in the prairie provinces in Alberta, wheat fields sprawl far and wide and it is a huge part of our history. This staple ingredient that has fed generations and has been the base of many family recipes, just like these cabbage buns.
That’s why we’re here today, to encourage you to get your hands in the flour and make something with this iconic ingredient. It is incredibly versatile and it really is life’s simplest ingredient.
Without further ado, let’s make some Bierocks… I mean Cabbage Buns!
There are affiliate links in this post. Please see my disclosure policy to learn more.
Yeast
Does making homemade bread from scratch scare you?
I get it. It took me many years in the kitchen before I became comfortable preparing yeast doughs.
Again, I get it. After all, yeast is an incredible but super delicate ingredient.
Once you learn how to use the ingredient, it opens so many more possibilities in the kitchen! (Hello, homemade bread, buns, dinner rolls, doughnuts…)
So, what is required for yeast to “bloom”? What does “blooming the yeast” mean?
Blooming the yeast, means you are activating the active dry yeast and getting it ready to use in a recipe. This is done by feeding the yeast with sugar and saturating it with a lukewarm liquid (usually milk or water).
Once the yeast has bloomed and all of the other ingredients are incorporated, the dough has to rest for a while. This is called the “rise time” and the dough will more than double in size.
During the rise time there is a chemical reaction that takes place, where the sugar reacts with the yeast and creates little air pockets all throughout the bread. This is how the gluten is formed, and what causes the bread to be pillowy soft and puffy.
Is your yeast dead or alive?
This is VERY IMPORTANT.
Live yeast will bloom and look puffy and frothy in the liquid during the blooming time. If it does not look like this, it is dead.
There are a few reasons yeast dies;
- It could just be old. Yes, active dry yeast has a shelf life. It is best stored in a dry container in the fridge and used before the best before date on the package.
- If the liquid that you use to bloom the yeast is too warm, it will kill the yeast immediately. The liquid should not be over 110°F when the yeast is added to it.
Dead yeast can not be used in a recipe. It will not activate and raise the bread. Ultimately, you’ll be left with a brick of baked dough. Not what we're after. So if your yeast is not puffy or frothy after the blooming time, discard it and start over with new yeast.
Preparing the Bun Dough
Ok, now that we got the fundamentals of yeast doughs out of the way, we can make these Cabbage Buns!
First, in a small saucepan add the milk and, using a thermometer, heat the milk to 100°F-105°F. If you overheat the milk, it will kill the yeast, see above for an explanation on this.
Fit a stand mixer with the dough hook attachment and pour the heated milk into the bowl. Add the butter, sugar and salt to the milk and stir until the sugar is dissolved, this will take about 2 minutes.
Add the lukewarm water and eggs into the mixing bowl and stir to just combine.
Sprinkle the yeast on top of the mixture and slightly stir. Now don’t touch it for 10 minutes while the yeast blooms. After the yeast has bloomed it will be puffy and frothy.
A few cups at a time, add 5 ½ cups of the flour beating on low speed until a sticky dough forms.
Transfer the sticky dough to a large flat surface and knead in the remaining 1 cup of flour by hand.
To knead the dough, use one hand to grab the ball of dough, and use the heel of your hand to push the dough away from you. Gather the dough and move it forward and repeat. Knead the dough for 7-8 minutes, until all of the flour has been incorporated and the dough springs back when lightly poked.
Lightly grease a large glass bowl with olive oil and transfer the dough into the greased bowl. Gently turn the dough over in the bowl to fully coat it in oil.
Cover the bowl tightly with plastic wrap and let rise in a warm place* for 1 ½ hours.
Creating the right environment for your dough to rise is important, too!
*If the weather is warm and/or it is warm in your house, the counter is a good place to let the dough rise.
Although in the winter use your oven to create a warm environment for your bread dough to rise in. Some ovens have a “bread proof” mode, if your oven does, great!
If yours doesn't have that mode, heat the oven to the lowest temperature possible, and then turn it off. Leave the door open a crack and place the bowl in the warm oven to rise.
The Hamburger Fillingfor the cabbage buns
In a large deep skillet, add the ground beef and cook over medium-high heat until it is fully browned. Do not drain, the fat from the cooked beef will be used to cook down the cabbage.
After the beef is browned, add the minced garlic, cumin, pepper and salt. Stir to combine and cook for an additional minute.
Add the water and thinly chopped green cabbage, cover the skillet with a tight fitting lid. Stirring occasionally, cook until the cabbage has wilted, this will take about 15 minutes.
All of the water should be evaporated by this point. If it is not, remove the lid and cook for an additional few minutes until the water has evaporated.
Remove the cabbage mixture from the heat and set it aside to cool.
Assembling the Bierocks (Cabbage Buns)
Line a large baking sheet with parchment paper and preheat the oven to 375°F.
After the dough has completed it’s rise time, remove the plastic wrap and punch it down a couple of times. This releases the carbon dioxide that forms during the rise time and forms strands of gluten. These are essential for a stable, successful dough.
Turn the dough out onto a lightly floured surface and divide it in half.
Working with one half at a time, divide the first half into 6 equal sized pieces.
Using your hands, flatten the dough pieces out into circles that are 5-6” in diameter.
Fill the dough with ⅓ - ½ cup of the hamburger filling. Gather the ends and pinch the bottoms together to create a sealed bun.
Place the bun sealed side down on the lined baking sheet and repeat steps 4-6 until all of the cabbage buns are made.
Bake the cabbage buns for 22-24 minutes, until they are golden brown.
After the buns have completed baking, brush the tops of the cabbage buns with the melted butter and serve.
Of course, you can just eat these plain but some optional serving dips for Cabbage Buns include, ketchup, dijon mustard, soy sauce, or caesar dressing.
Storing the Leftovers (including freezing instructions!!)
Leftover cabbage buns can be stored in the refrigerator in an airtight container or zip top bag for up to 3 days.
To reheat, place the cabbage buns in the microwave for 1 ½ minutes, or until they are heated thoroughly.
Freezing instructions
After the cabbage buns are fully prepared, allow them to cool completely. Then place them into a zip top bag and freeze. Freeze for up to 4 months. Reheat in a 350°F oven for about 15 minutes, until heated through.
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Bierocks (Cabbage Buns)
Yield: 12 Cabbage Buns
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes
A classic recipe using staple kitchen ingredients.
Ingredients
Bread Dough
- 2 cups Whole Milk, heated to 100-105°F
- 2 Tablespoons Butter
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Kosher Salt
- ½ cup Water, lukewarm
- 2 Eggs, beaten
- 2 ¼ teaspoons Active Dry Yeast (one package)
- 6 ½ cups All Purpose Flour (+ ~½ cup, for rolling the dough)
- ½ teaspoon Olive Oil (to grease the bowl)
- 2 Tablespoons Butter, melted (for brushing on the buns)
Hamburger Filling
- 1 lb Lean Ground Beef
- 8 cups Green Cabbage, thinly chopped
- 4 Garlic Cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Black Pepper
- ½ teaspoon Salt
- ⅔ cup Water
Instructions
Bread Dough
- In a small saucepan add the milk and using a thermometer, heat the milk to 100°F-105°F. Take care to not overheat the milk, if it is too hot it will kill the yeast.
- Fit a stand mixer with the dough hook attachment.
- Pour the heated milk into the bowl of the stand mixer. Add the butter, sugar and salt. Stir until the sugar is dissolved, this will take about 2 minutes. Add the water and eggs into the mixing bowl and stir to just combine.
- Sprinkle the yeast on top of the mixture and slightly stir. Let the yeast bloom for 10 minutes, until it is puffy and frothy.
- A few cups at a time, add 5 ½ cups of the flour beating on low speed until a sticky dough forms.
- Transfer the sticky dough to a large flat surface and knead in the remaining 1 cup of flour by hand. Knead for 7-8 minutes, until all of the flour has been incorporated and the dough springs back when poked.
- Lightly grease a large glass bowl with olive oil and transfer the dough into the greased bowl. Turn the dough ball over in the bowl to fully coat in oil.
- Cover the bowl tightly with plastic wrap and let rise in a warm place* for 1 ½ hours.
Hamburger Filling
- In a large deep skillet, add the ground beef and cook over medium-high until fully browned. Do not drain.
- Add the minced garlic, cumin, pepper and salt. Stir to combine and cook for an additional minute.
- Add the water and thinly chopped green cabbage, cover with a tight fitting lid. Stirring occasionally, cook until the cabbage has wilted, about 15 minutes. All of the water should be evaporated by this point. If it is not, remove the lid and cook for an additional few minutes until the water has evaporated.
- Remove the cabbage mixture from the heat and set aside to cool.
Assembling the Bierocks (Cabbage Buns)
- Line a large baking sheet with parchment paper and preheat the oven to 375°F.
- After the dough has completed it’s rise time, remove the plastic wrap and punch it down a couple of times.
- Turn the dough out onto a lightly floured surface and divide in half.
- Working with one half at a time, divide the dough half into 6 equal sized pieces.
- Using your hands, flatten the dough pieces out into circles that are 5-6” in diameter.
- Fill the dough with ⅓ - ½ cup of the filling, gather the ends, and pinch the ends together to create a sealed bun.
- Place sealed side down on the lined baking sheet and repeat steps 4-6 until all of the cabbage buns are made.
- Bake the cabbage buns in the preheated oven for 22-24 minutes, until golden brown.
- Brush the tops of the cabbage buns with the melted butter and serve immediately.
Notes
*If the weather is warm and/or it is warm in your house, the counter is a good place to let the dough rise. In the winter, create a warm environment in your oven. Some ovens have a “bread proof” mode, if yours doesn't, heat the oven to the lowest temperature possible, and turn it off. Leave the door open a crack and place the bowl in the warm oven to rise.
- Leftover Bierocks can be stored in the refrigerator in an airtight container for up to 3 days.
- Reheat Bierocks in the microwave for 1 ½ minutes, or until heated thoroughly.
- Optional serving dips for Bierocks include, ketchup, dijon mustard, soy sauce, or caesar dressing.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 442Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 368mgCarbohydrates: 62gFiber: 4gSugar: 7gProtein: 22g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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Thank you to Life's Simple Ingredient for making this delicious recipe possible and for sponsoring this post.
