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Beef, Cabbage & Emmental Bierocks

with Cranberry-Almond Curly Leaf Salad

Cooking time

40 minutes




970 /serving

We took a cue from Germany for tonight’s bierocks: fluffy, soft stuffed buns with a savoury filling of Savoy cabbage, melted Emmental and seasoned ground beef. All you have to do is spoon the filling onto rolled out pizza dough, and then pinch each parcel together, dumpling-style. If your kids like to get involved in the kitchen, this is the perfect recipe—they can watch their perfectly bundled bierocks turn golden in the oven while you prep a curly-leaf lettuce salad for the side, starring cranberries, toasted almonds and a tangy pepper-turmeric vinaigrette.

We will send you:

  • 510g Ground beef
  • 3 Scallions
  • 1 Head of lettuce
  • 100g Shredded Savoy cabbage
  • 25g Sliced almonds
  • 30g Vegetable demi-glace
  • 28g Dried cranberries
  • 45ml Pepper-turmeric vinaigrette
  • 75g Grated Emmental
  • 737g Pizza dough
  • 8g Bierocks spice blend (sesame seeds, poppy seeds, onion, garlic)
  • 10g Beef spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Egg, Milk, Mustard, Sesame Seeds, Almonds, Wheat

You will need:

Large pan (non-stick if possible)
Sheet pan
Salt & pepper
1 Egg
Basting brush
Parchment paper
Total Fat
42 g
Saturated Fat
13 g
1240 mg
Total Carbs
97 g
10 g
49 g
6 g
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Toast the almonds
Preheat the oven to 425°F. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the almonds and toast, stirring frequently, 2 to 3 minutes, until golden brown. Transfer to a plate lined with paper towel and immediately season with S&P. Reserve the pan.
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Prepare the filling
Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In the same pan, heat a drizzle of oil on medium-high. Add the beef*, white bottoms of the scallions and cabbage. Cook, stirring occasionally, 5 to 7 minutes, until the preparation is nicely browned and cooked through. Add the demi-glace and ¼ cup water. Cook, stirring occasionally, 2 to 3 minutes, until most of the liquid has evaporated; season with the beef spice blend and S&P.
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Prepare the bierocks
Divide the pizza dough into 8 balls of equal size. On a lightly oiled work surface, roll or spread each ball with your fingers to create 5-inch rounds. Divide the filling between the rounds, leaving a 1-inch border free all around; top the filling with the grated Emmental. Pull the edges of the dough up around the filling; pinch to seal. Flip the filled buns to place them seam-side down on a lined sheet pan drizzled with oil.
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Cook the bierocks
In a small bowl, beat 1 egg until smooth. Using a basting brush, coat each bierock with beaten egg; sprinkle each with a pinch of the bierock spice blend. Bake, 12 to 15 minutes, until golden brown and cooked through.
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Make the salad
While the bierocks cook, roughly chop the lettuce, discarding the root end. In a large bowl, combine the lettuce, cranberries, toasted almonds, green tops of the scallions (to taste) and as much of the vinaigrette as you’d like; season with S&P and toss to combine.
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Plate your dish
Divide the cooked bierocks and finished salad between your plates. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.