Oven-Baked Cabbage Burgers are a wholesome, budget-friendly dish that blends seasoned ground beef and tender cabbage, all wrapped in soft bread dough and baked to golden perfection. These hand-held stuffed rolls are a comfort food classic in many Midwest homes, sometimes known as “bierocks” or “runzas.”
Why You’ll Love This Recipe
I love how these cabbage burgers combine hearty flavors with easy preparation. They make a great grab-and-go meal or freezer-friendly snack. The filling is savory and satisfying, while the bread casing turns beautifully golden and slightly crisp on the outside. This recipe is a great way to sneak in some veggies while still keeping things delicious and filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 small head of cabbage, finely shredded (about 6 cups)
1 small onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon olive oil (for sautéing)
1 batch bread dough (enough for 12 rolls; homemade or store-bought like frozen dinner roll dough or crescent rolls)
1 egg, beaten (for egg wash)
Directions
I start by heating the olive oil in a large skillet over medium heat. I add the chopped onion and cook it until it’s soft and translucent.
Then I add the ground beef, breaking it up with a spoon, and cook until it’s no longer pink.
Next, I stir in the shredded cabbage, salt, pepper, and Worcestershire sauce. I cook everything together for 8–10 minutes, until the cabbage is wilted and the mixture is well combined.
I preheat the oven to 375°F (190°C).
While the oven heats, I divide the bread dough into 12 equal portions and roll each one out into a circle about 5 inches wide.
I place about ¼ cup of the cabbage and beef mixture in the center of each dough circle, then fold the dough over the filling and pinch the edges to seal tightly.
I place the filled buns seam side down on a baking sheet lined with parchment paper.
I brush the tops with the beaten egg for a shiny, golden finish.
I bake for 20–25 minutes, or until the rolls are golden brown.
Servings and timing
This recipe makes 12 cabbage burgers. Each one serves as a satisfying individual portion. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes
Variations
I sometimes like to change up the filling by adding shredded carrots or swapping the ground beef for ground turkey or sausage. Adding shredded cheese to the filling gives it a creamy twist, and using whole wheat dough adds a nuttier flavor. To spice it up, I toss in a pinch of red pepper flakes or a dash of hot sauce.
storage/reheating
Once cooled, I store the cabbage burgers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them individually wrapped in foil and place them in a freezer bag—good for up to 2 months. To reheat, I pop them in a 350°F (175°C) oven for 10–15 minutes, or microwave for 1–2 minutes if I’m in a rush.
FAQs
How do I keep the dough from tearing when folding?
I make sure not to overfill the dough and roll it evenly. Letting the dough come to room temperature also helps with flexibility and sealing.
Can I make the filling ahead of time?
Yes, I often prepare the cabbage and beef filling a day ahead and store it in the fridge. It makes assembly super quick.
What kind of dough works best?
I use homemade bread dough when I have time, but store-bought frozen roll dough or crescent dough works great too.
Can I use pre-shredded cabbage?
Absolutely. Pre-shredded coleslaw mix saves time and still gives a great texture and flavor.
Do these taste good cold?
While I prefer them warm, these cabbage burgers are tasty at room temperature, making them perfect for packed lunches or road trips.
Conclusion
Oven-Baked Cabbage Burgers are the kind of meal I make when I want something cozy, filling, and versatile. They’re perfect for meal prep, family dinners, or feeding a crowd. With simple ingredients and big flavor, they’ve earned a regular spot in my kitchen.
Oven-Baked Cabbage Burgers are hearty hand-held rolls filled with seasoned ground beef and cabbage, baked to golden perfection. Also known as bierocks or runzas, they’re comforting, budget-friendly, and freezer-friendly.
Ingredients
1 pound ground beef
1 small head of cabbage, finely shredded (about 6 cups)
1 small onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon olive oil (for sautéing)
1 batch bread dough (enough for 12 rolls; homemade or store-bought)
1 egg, beaten (for egg wash)
Instructions
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent.
Add ground beef and cook until no longer pink, breaking it up with a spoon.
Stir in shredded cabbage, salt, pepper, and Worcestershire sauce. Cook for 8–10 minutes until cabbage is wilted and mixture is well combined.
Preheat oven to 375°F (190°C).
Divide bread dough into 12 equal portions and roll each into a 5-inch circle.
Place about ¼ cup of the filling in the center of each dough circle. Fold dough over and pinch edges to seal.
Place filled buns seam-side down on a parchment-lined baking sheet.
Brush tops with beaten egg.
Bake for 20–25 minutes until golden brown.
Notes
Use pre-shredded coleslaw mix to save prep time.
Swap ground beef with ground turkey or sausage for variation.
Add shredded cheese or red pepper flakes to enhance flavor.
Let dough come to room temperature for easier handling.
Filling can be made a day in advance for quicker assembly.
