by Charlotte Fraise

Created on: March 06, 2007   Last Updated: August 06, 2010

This recipe is not only easy to make, inexpensive and tastes wonderful... it is also an authentic German dish my grandmother and mother made. Traditionally Kraut Bieroch (German Beer Rolls) were of course eaten with beer, but it is great without the beer also. I have included the original way, and also two varieties of quicker more modern ways of preparing the rolls. Enjoy!

Original Main Ingredients:
Head cabbage (chopped)
1/2 onion (chopped)
tbl. minced garlic
3 pounds ground beef (or sausage)
salt & pepper to taste.
bread (or roll) dough from your favorite recipe.

Cook cabbage, onion, garlic, meat and seasonings together. When meat is done and cabbage is tender, transfer to colander to drain well while you prepare the dough.

While the meat/cabbage mixture is draining, use rolling pin to flatten dough into 6"x6" squares. (You can decide on your own measurements).
Fill center of each square with meat/cabbage mixture after draining. Fold dough around the mixture, overlapping on ends and center. You can use a little raw egg to help seal the folds. Bake in 400* oven till rolls are golden brown. (brushing the tops with either egg or butter helps make them look even yummier.)

To make the rolls even easier, use a hot-roll store bought mix in place of the home made dough, or use dinner rolls either from a tube, or the frozen variety thawed and risen.

These are delicious hot, and are wonderful frozen and then reheated after thawing. (I recommend about 300* oven for few minutes or you can microwave.)

I always have left over meat/cabbage mixture, and one way I use this is in low-carb, high fiber fajita shells (enchilada shells work too.) It is really delicious with a little cheese added also.

Learn more about this author, Charlotte Fraise.
Click here to send this author comments or questions.