Comments on: Ground Beef and Cabbage Filling for Pockets

By: Holly

Holly — Mon, 26 Oct 2009 20:18:12 +0000

My grandma used to make beriocks all the time! I loved her German recipes. I am going to have to try this to see if it is anything like hers. they were the best comfort food ever!

By: Joanie

Joanie — Mon, 28 Sep 2009 05:08:49 +0000

This sounds a lot like a recipe I had growing up with german grandparents. We called them fleisch cookas (or meat pockets). We always just used a simple flour, salt, egg, and water dough, pan fried them and ate them with catsup or of all things apple sauce Of course the spicy mustard sounds really good.

By: Jessica

Jessica — Sat, 26 Sep 2009 14:49:13 +0000

Real Russian style – liver and buckwheat.

By: Tina

Tina — Sun, 30 Aug 2009 22:39:14 +0000

This makes a wonderful filling for stuffed peppers as well…
you can add organic herbs to change flavor,
or wrap the filling in blanched cabbage leaves and bake …cabbage rolls without the rice…–Polish version… sometimes I grate some zucchini and add that as well.

I love your site…use so ma ny of the recipes!
Tina

By: Sarah

Sarah — Wed, 27 Aug 2008 04:13:00 +0000

This is actually almost exactly like one of our family recipes – called Beirocks! They are a German/Russian family heirloom recipe (though I do recommend adding onion and garlic to the cabbage mix – it adds a lot of flavor!) and we eat them spicy mustard and sour cream. These are a family favorite!

Best,
Sarah

PS – My hubby, who is from Nebraska, calls them Runza’s . . .