Bierock Salad Recipe

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Cook Time: 20 minutes

Ingredients

This recipe yields 8 servings. Quantities can be scaled, but cooking times remain the same.

• 1/2 pound ground beef
• 1/2 cup diced onions
• 1 tablespoon Worcestershire sauce
• 4 frozen yeast rolls (or more, e.g., Sister Schubert)
• 2 tablespoons melted butter
• 2 tablespoons Everything But the Bagel seasoning, divided
• 1 (14.4 oz) can sauerkraut, drained
• 4 cups shredded cabbage
• 1/4 cup apple cider vinegar
• 1/2 cup white sugar
• 1 teaspoon yellow mustard
• 1 cup shredded Cheddar cheese (optional)

Instructions

Step 1: Prepare the beef mixture

Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring and breaking it into small pieces for 1-2 minutes. Mix in the onions and Worcestershire sauce, and continue cooking until the beef is fully browned and the onions turn soft and translucent, about 5 minutes. Remove from heat and set aside to cool.

Step 2: Bake the rolls

Preheat your oven to 350F (180C). Place the frozen yeast rolls on a baking sheet and bake until lightly browned, 7-9 minutes. Remove from the oven and let cool completely, about 20 minutes.

Step 3: Make the croutons

Preheat the oven again to 350F (175C) and line a baking sheet with aluminum foil. Cut the cooled rolls into crouton-sized pieces. Melt butter in the microwave for 30 seconds, then drizzle it over the bread pieces in a bowl. Sprinkle 1 tablespoon of Everything But the Bagel seasoning over the buttered bread, shake to coat evenly, and spread the pieces on the prepared baking sheet. Bake until dry and crispy, about 5 minutes.

Step 4: Assemble the salad

In a large bowl, combine the drained sauerkraut, shredded cabbage, apple cider vinegar, sugar, mustard, remaining 1 tablespoon of Everything seasoning, and shredded Cheddar if using. Add the cooled beef mixture and mix thoroughly to combine all flavors.

Step 5: Serve

Portion the salad into individual bowls and top with the freshly baked croutons. Serve immediately for a delightful mix of textures and flavors.

Nutrition Facts (per serving)

• Calories: 251
• Total Fat: 9g (12%)
• Saturated Fat: 4g (21%)
• Cholesterol: 36mg (12%)
• Sodium: 1672mg (73%)
• Total Carbohydrate: 32g (11%)
• Dietary Fiber: 4g (14%)
• Total Sugars: 17g
• Protein: 11g (22%)
• Vitamin C: 37mg (41%)
• Calcium: 103mg (8%)
• Iron: 3mg (15%)
• Potassium: 423mg (9%)

*Percent Daily Values are based on a 2,000-calorie diet. Individual values may vary.

The Fascinating Story of Bierock Salad

The Bierock Salad finds its roots in the culinary traditions of German-Russian immigrants who settled in the American Midwest during the late 19th and early 20th centuries. Originally, the bierock was a handheld pastry stuffed with beef, cabbage, and onions, often baked to golden perfection. Over time, inventive home cooks reimagined the flavors of this beloved sandwich in a more versatile, deconstructed form, giving rise to the Bierock Salad. This salad captures the essence of the original bierock while offering a fresh and convenient way to enjoy the classic combination of savory beef, tangy sauerkraut, and hearty bread.

Regional Influences and Variations

While the bierock sandwich itself is most closely associated with Kansas, Nebraska, and other parts of the Great Plains, the salad version has gained popularity across the United States. Regional adaptations often reflect local ingredient availability: some areas prefer sharp cheddar cheese for added richness, while others experiment with different types of cabbage or incorporate additional seasonings, such as caraway seeds or smoked paprika. The use of Everything Bagel seasoning on homemade croutons adds a distinctly modern, American twist, blending traditional German flavors with contemporary pantry staples.

Distinguishing Features from Similar Dishes

At first glance, the Bierock Salad may appear similar to other hearty cabbage or German-inspired salads, but several features set it apart. Unlike a standard sauerkraut salad, it incorporates cooked ground beef, providing a protein-rich base reminiscent of the original pastry filling. The use of yeast roll croutons instead of standard bread cubes adds a soft yet crisp texture, echoing the tender dough of a bierock. Additionally, the interplay of sweet, tangy, and savory elementsvinegar, sugar, mustard, and beefcreates a unique flavor profile not commonly found in typical American or German salads.

Where Youll Typically Find It

Bierock Salad is often served at family gatherings, potlucks, and local festivals celebrating German or Midwest heritage. It is a popular choice for lunch buffets and casual dinners, where its familiar flavors and comforting textures appeal to a wide audience. Some modern restaurants in the Midwest now feature Bierock Salad as a creative spin on a regional classic, offering it as a hearty appetizer or side dish alongside traditional American fare.

Interesting Facts About Bierock Salad

• The word bierock comes from the Russian pirog, meaning a baked filled pastry, reflecting its Eastern European roots.
• Original bierocks were often prepared in large batches for community events, making the salad adaptation a convenient, ready-to-serve alternative.
• Using sauerkraut in the salad provides not only flavor but also natural probiotics, connecting modern nutrition trends with traditional recipes.
• Some cooks create vegetarian versions by substituting beef with plant-based alternatives, demonstrating the dishs versatility.
• The salad version is often sweeter than the original pastry due to the addition of sugar in the dressing, balancing the tang of the cabbage and sauerkraut.

In essence, Bierock Salad is a celebration of culinary adaptation, honoring German-Russian heritage while embracing modern American creativity. Its layered flavors and textures provide a satisfying experience for both longtime fans of the bierock and newcomers eager to taste a unique, historically rich dish.

FAQ about Bierock Salad Recipe

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