Thank you so much for stopping by — you’re in for a cozy, nostalgic treat today. This recipe for Ground Beef and Cabbage Buns with Frozen Bread Dough brings together hearty, humble ingredients into a warm, satisfying bake that’s perfect for chilly evenings, family dinners, or just because you want something filling and fabulous from the oven.
These stuffed buns (also known as bierocks or runzas, depending on where you’re from!) are packed with seasoned ground beef, tender cabbage, and sweet sautéed onions, all wrapped in pillowy soft bread dough. And the best part? We’re using frozen bread dough, so the prep is super easy.
What Are Ground Beef and Cabbage Buns?
These are hand-held baked buns made from bread dough and filled with a savory mixture of browned ground beef, onions, and cabbage. They’re similar to traditional German bierocks or the Nebraska-famous runzas. The flavor is comforting, slightly sweet from the cabbage and onions, and rich from the beef.
They freeze beautifully, reheat like a dream, and can easily be packed for lunches or eaten on the go. Plus, using store-bought frozen bread dough makes the process quick and fuss-free!
Why You’ll Love This Recipe
- Comfort food at its best – Soft bread with a warm, savory filling. What’s not to love?
- Make-ahead friendly – These are perfect for freezing and reheating later.
- Uses simple ingredients – Nothing fancy, just good old-fashioned flavor.
- Kid-approved – Even picky eaters tend to love these.
- Customizable – Add cheese, use sausage, or spice it up your way.
What Do These Buns Taste Like?
Every bite is a mix of hearty and homey: savory seasoned beef, sweet and buttery onions, and soft sautéed cabbage, all tucked inside tender, golden bread. The contrast between the chewy bread exterior and the juicy filling inside is what makes these so satisfying.
Benefits of This Recipe
- Easy to double or triple for meal prep
- Great way to use up extra cabbage
- Can be made with beef, pork, or plant-based alternatives
- Feels like a home-cooked meal with minimal effort
- Kid- and freezer-friendly
Ingredients
For the Dough
- 1 loaf frozen bread dough (e.g., Rhodes brand), thawed per package instructions
For the Filling
- 1 lb ground beef (85% lean recommended)
- 1 medium yellow onion, chopped
- 3 cups green cabbage, chopped
- 1 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder (optional)
- ½ tsp caraway seeds (optional, for that traditional German flavor)
Optional Add-ins:
- 1 cup shredded cheddar or Swiss cheese
- Dash of Worcestershire sauce for depth
- Hot sauce for a little kick
For Topping (Optional)
- 1 egg, beaten (for egg wash)
- Sesame seeds or coarse salt
Tools You’ll Need
- Large skillet
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin
- Pastry brush (for egg wash)
- Sharp knife or dough scraper
Ingredient Swaps & Additions
- Meat alternative: Ground turkey or plant-based crumbles work well.
- No cabbage? Use finely shredded kale or coleslaw mix instead.
- Add cheese: Stir shredded cheese into the filling for a creamy finish.
- Spice it up: A little cayenne, paprika, or even taco seasoning can give it a twist.
- Shortcut version: Use pre-shredded cabbage or coleslaw mix.
How to Make Ground Beef and Cabbage Buns
Step 1: Thaw the Bread Dough
Let the frozen bread dough thaw completely according to the package instructions. This usually takes several hours at room temperature or overnight in the fridge. Once thawed, divide the dough into 8–10 equal pieces.
Step 2: Prepare the Filling
In a large skillet, heat olive oil or butter over medium heat. Add chopped onions and sauté until soft and translucent, about 3–4 minutes.
Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if necessary.
Stir in chopped cabbage, salt, pepper, garlic powder, and optional caraway seeds. Cook until the cabbage is soft and the mixture is well combined and slightly caramelized — about 10 minutes total. Let cool slightly.
Step 3: Assemble the Buns
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll each dough piece into a circle, about 5 inches wide. Scoop about 2–3 tablespoons of filling into the center of each dough circle.
Fold the dough over the filling, pinching edges together to seal. Place seam-side down on the baking sheet. Repeat with remaining dough and filling.
Step 4: Bake
Brush the tops of the buns with beaten egg for a golden, glossy finish. Sprinkle with sesame seeds or salt if desired.
Bake for 18–22 minutes, or until golden brown and cooked through. Let cool slightly before serving — the filling will be hot!
What to Serve with Cabbage and Beef Buns
- Dill pickles or pickled onions – Something tangy to cut through the richness
- German-style potato salad
- Hot mustard or spicy dipping sauce
- Coleslaw or crisp garden salad
- A mug of soup – Like tomato, potato, or beef and barley
Tips for the Best Stuffed Buns
- Let the filling cool slightly before stuffing to avoid soggy dough.
- Don’t overstuff! It’ll be hard to seal and may burst open.
- Pinch the seams tightly to keep the filling inside during baking.
- For a crisper bottom, place buns directly on the baking sheet (no parchment).
- Freeze extras after baking for quick meals later.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually in foil or plastic wrap, then freeze for up to 2 months.
- Reheating: Reheat in a 350°F oven for 10–15 minutes or microwave (wrap in damp paper towel) for 1–2 minutes.
Frequently Asked Questions (FAQ)
Can I use homemade bread dough?
Absolutely! If you have a favorite bread or roll dough, go for it.
What kind of cabbage works best?
Green cabbage is traditional, but Napa or savoy cabbage also work beautifully.
Can I freeze them unbaked?
It’s best to bake them first, then freeze. The filling could release moisture during freezing, making the dough soggy if unbaked.
How do I keep the buns from splitting open?
Make sure not to overfill and always seal the dough tightly. You can also let the assembled buns rest for 10 minutes before baking so the dough relaxes.
Conclusion
These Ground Beef and Cabbage Buns with Frozen Bread Dough are the kind of recipe that brings everyone to the table with a smile — hearty, simple, and full of homemade goodness. Whether you’re making them for dinner, meal prep, or to stock the freezer, they’re sure to become a go-to comfort food in your kitchen.