Kraut burgers, cabbage burgers, bierocks, runzas, piroshki...Different regions call these meat and cabbage-filled buns by different names. Call them what you want, but please, just make them. From what I’ve heard, a local church used to sell a similar version for fall fundraisers.
This deer season staple is a family favorite and a close cousin of the locally renowned pasty. I am sharing this recipe now, so you have time to make them and stock your freezer before the big hunt takes over, or just to have on hand for when you want a filling lunch.
You can change up the fillings with different meats, cheeses, or add ingredients like wild rice or sauteed mushrooms. The classic version doesn’t contain cheese, so you can omit that if preferred. If making multiple flavors at once, I suggest sprinkling sesame seeds or herbs on top to help tell the flavors apart.
