We’re just gonna wrap this blog challenge up cuz I’m tired and this month can get over sooner rather than later. The final prompt is “write about your favorite food, share a recipe, and describe why.”

This is a no-brainer from me.

Bierochs.

YUM.

Bierochs are also called runzas in Nebraska, cabbage burgers other places, and spelled a variety of ways such as bierocks, bieroks, etc. I have had many conversations with my Yooper friends in Michigan and we have determined that they are not patsys, but patsys, bierochs, pierogis, raviolis, and pot stickers are probably derived from the same concept–filling + dough.

Believe it or not, even though I am Volga German, I did not have my first bieroch until I was 7 years old and moved to WaKeeney. I first encountered one at school lunch and gave it away because I didn’t know what it was. Haven’t given one away since.

I cheat on my method because I am disabled and my energy levels are not great, so I find shortcuts. Here’s how I make mine:

Dough:

1 package 36 Rhodes frozen dinner rolls–follow directions to let them thaw and rise

Filling:

3 lbs hamburger

1 chopped onion (I usually have yellow on hand)

1 bag of shredded cabbage (in the produce section when you want to DIY coleslaw)

Salt

Pepper

Directions:

Heat oven to 350 degrees.

Brown the hamburger. Set aside.

Saute (?) the cabbage and onion together until the onion starts to look clear.

Combine the hamburger with the cabbage and onion, and salt and pepper to taste. I tend to go a little heavy on the pepper for this.

On a heavily floured surface, roll each individual dough roll out to a roughly 4″x4″ square. Place a heaping tablespoon of filling in the middle, and bring the sides up and pinch it shut to form a flat ball/loaf. I give it a pat to knock off some excess flour before placing in on a baking sheet lined with parchment paper (because I don’t hate myself and prefer to not be scrubbing pans later).

Once all of the bierochs have been assembled, bake them for 30 minutes or until golden brown.

Now, there are people who like to add some variety to their bierochs–I do not. But people do add cheese, carrots, and other stuff. Some people used well-drained sauerkraut instead of plain cabbage. My son eats his with a dash of hot sauce on each bite. I form mine into flat circles; other people make theirs square or even crescent-shaped. To each their own.

Tasty!