How to Make Cabbage Buns (aka Bierocks or Runzas)



  1. To make the filling: Brown the ground beef and onions in a large skillet
  2. Add in the additional oil, peppers and garlic and sauté until tender
  3. Add cabbage and allow to soften and turn golden brown
  4. Season to taste with salt and pepper, then set the filling aside to cool- you can even prepare it ahead of time and refrigerate until dough is ready
  5. To make dough: In mixing bowl, combine the yeast and 2 cups flour
  6. In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast)
  7. Add warm liquid mixture to flour and yeast, add eggs
  8. Beat on low speed 30 seconds, beat on high 3 minutes
  9. Stir in rest of flour and knead 6-8 minutes until smooth and elastic
  10. Allow dough to rise for an hour in a warm place
  11. Punch down and roll out on a clean counter top to create a rectangle shape that’s about 1/4 inch thick
  12. Cut dough into 4″x4″ squares
  13. Add large spoonful of filling to each square (I flatten the individual squares a bit more before adding filling)
  14. Bring up the four corners of wrapper and pinch together
  15. Place balls seam-side down on a baking stone or tray and allow to rise 30 minutes
  16. Bake at 375 F degrees 30 minutes or until golden brown
  17. Serve warm with a generous dollop of sour cream on the side