Bierock Bake

This recipe has been a work in progress over the years.  Way back in college, one of my roommates introduced me to Cabbage Pockets.  They were so good.

For many years, I made Cabbage Pockets as a mixture of hamburger, onion, cabbage, and seasoning.  At first I made my bread dough.  Then I started buying frozen bread.  Then I started buying the frozen rolls.  The problem for me was that between working full-time and a growing boy with lots of activity the bread just took too much time and I couldn’t find the time to make them.  Quite honestly, I also didn’t think it was as good.

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On my second visit to the Kansas State Fair, probably over 10 years ago, I found my (all time) favorite food stand.  I believe it’s operated by a Mennonite family, and they serve bierocks that are awesome!  I’m not particularly forceful about things like where we’re going to eat, but when we go to the Kansas State Fair, don’t even ask me if we can eat elsewhere – we will be eating these amazing bierocks.  One thing that they do differently is that they add shredded carrots into their mixture.

Back to my kitchen – one day when time was short, I decided to make the bierock mixture (with carrots), put the mixture on the bottom of a casserole dish and top with crescent rolls.  Wow – that was way quicker and tasty!  My brother-in-law offered up that it would be even better with a layer of cheese.  Well, of course, everything is better with cheese.  My work in progress recipe was nearly perfected.  I sense seen other versions of this, but this is how I make it.

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Even better, this recipe works really well to make ahead and freeze.  See below for freezer meal instructions.

Bierock Bake

1 pound ground beef

6 ounces cabbage, shredded

Half of one onion, chopped

2 medium carrots, shredded

1-2 cups of cheddar cheese, shredded

½ teaspoon salt

½ teaspoon pepper

1 can of crescent rolls

  1. Preheat oven to 350 degrees.
  2. Chop and shred all vegetables. This is important, the vegetables will cook with the meat.
  3. Start to brown hamburger, add cabbage, onion, carrots, salt, and pepper to let cook while hamburger is browning. Once hamburger is cooked, drain excess fat off meat and vegetable mixture.
  4. I use a 7”x11” baking pan, but an 8”x8” baking pan would work too.
  5. Place meat and vegetable mixture in bottom of baking pan.
  6. Sprinkle cheddar cheese on top of meat mixture.
  7. Top with crescent rolls.
  8. Bake at 350 degrees for 25 minutes.

A special note to all my Farm Friends who are taking this to feed the crew in the field, and require food that can be eaten while “on the go”.  When serving, turn the casserole upside down to eat.  The cresent roll will serve as a crust to hold the filling up.  My MessMaker especially likes to have his “cut as triangle” on the crescent roll lines, and eat “like a slice of pizza”. If you served it wrapped in foil, I think it would work to eat one handed.

This recipe is really easy to freeze up several batches so I can later make a quick meal.  I make the meat and vegetable mixture, and freeze.

Bierock Bake for Freezing

5 pounds ground beef

2 pounds cabbage, shredded ** I bought a 2 pound bag of shredded cabbage at Sam’s Club

3 onions, chopped

1 ½ pounds carrots, shredded

Salt

Pepper

  1. Chop and shred vegetables.
  2. Start to brown hamburger, add cabbage, onion, carrots, salt, and pepper to let cook while hamburger is browning. Once hamburger is cooked, drain excess fat off meat and vegetable mixture.  I do one mixture at a time.  While the first mixture is cooking, I finish shredding the onions and carrots for the next batch.
  3. Once the meat mixture is drained, move the meat and vegetable filling from the hot pan into a glass bowl to cool. Then start the next batch cooking.
  4. Once the filling is cooled off, put it into quart size freezer bags. Flatten out the bag and they will stack nicely in the freezer.

*** When you’re ready to use the frozen mixture for a meal.  Simply defrost the meat and vegetable mixture.  Spread out on the bottom of a 7”x11” or 8”x8” pan.  Sprinkle cheddar cheese on top of meat mixture.  Top with crescent rolls.  Bake at 350 degrees for 25 minutes. ****

Time commitment – If I’m going start a big project like this, I like to know what kind of time commitment I’m making.  If you were just making up 5 batches of the mixture, it would probably take about 1 ½ hours start to end of clean up.  Last night, I made one Bierock Bake for our supper.  Then I made 4 more meat and vegetable mixtures to put in the freezer for future use.  It took me 2-2 ½ hours from start to finishing clean up.  However, I was also making the rest of our supper, helping my MessMaker with his homework, and doing extra dishes ~ you know, all the normal craziness that goes on at home in the evening.

What other freezer meals do you like to make?

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