Bierocks (Beef-and-Cabbage Buns with Cheese)
Their real names may be strange—bierocks or runsas, depending on where you hang your hat—but their delicious taste requires no translation.
Why This Recipe Works
They were brought to the Midwest by Eastern European immigrants in the 19th century, but these meat-filled buns—also known as “runsas”—were new to us. Draining the ground meat after browning it prevents the tender, sweet dough from becoming greasy. Adding mild shredded cheese to the beef-and-cabbage mixture gives our filling a cohesive texture that prevents it from falling out of the dough, both as you assemble the Bierocks, and as you eat them.