100% would make again
Read reviews (3)
Rate recipe
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!Ellen Batt, Hoisington, Kansas
Please log in to rate this recipe
Nutrition Facts: 1 serving (1 each) equals 323 calories, 9 g fat (4 g saturated fat), 48 mg cholesterol, 475 mg sodium, 47 g carbohydrate, 2 g fiber, 14 g protein.
Bierocks published in Country Ground Beef , p60
Coating meat, fish or poultry with a seasoned crumb mixture adds flavor and texture. Use this technique on…
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Aug. 16, 2009 by judymari
i cook the cabbage with the meat and onion, using a lot of seasoned salt. Then i put the meat mixture in the pockets and let them rise after that before baking. Also cheat and use a Pillsbury roll mix in a box. They are so yummy!
Reviewed on Aug. 05, 2009 by nldaloha
I had a friend who made this all of the time and said it was from Germany too..... hmmmmm I have never tasted it.
Reviewed on Jun. 28, 2009 by sauregurke
I am sorry to say ,and I talked to many of my German friends,it is never served in Germany. It must be a German-American dish and we Germans are wondering,where it came from???From th Amish people or some think from the Germans ,who came from Russia?Does anybody know?
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009