If you’d have asked me what veggies my kids would end up loving before I was a parent, I would have likely guessed cucumbers, carrots, and maybe green beans.  Cabbage would not have made the short list.

But, to my surprise and delight, my two older children love the stuff!  This is a recipe that we make in a pinch.  It comes together very quickly and the kids scarf it down.

This makes enough for our two adults and two small children to have multiple servings.  It’s even better the next day for lunch, so don’t worry if you don’t eat it all.

The recipe gets its name from its origin.  Before I went gluten free I used to enjoy making bierocks, an Eastern European meat-filled pastry.  One day I was thinking about how much I used to enjoy them, so I decided to make the filling sans pastry.  We loved it, so the recipe stuck.

I prefer to make it with ground pork, but you could absolutely substitute grass-fed beef or bison.  (For amazing pastured ground pork, check out the link to the right for US Wellness Meats.)  You could also add some Asian spices like ginger, some fish sauce and/or coconut aminos and call it Not-Eggrolls.  Whatever you do, have fun with it!


  • 2 lbs. ground pork
  • 2 TBSP high-quality solid fat (butter, ghee, lard, tallow, etc.); divided
  • 1 TBSP garlic, minced
  • 1/2 medium yellow onion, chopped
  • 1 head medium green cabbage, cored and sliced into pieces 1-2 inches long
  • 1/4 cup stock or water (may want more depending on the heft of your cabbage)
  • salt and pepper, to taste
  1. Warm a very large skillet to medium-high heat.
  2. Add 1/2 TBSP of your fat and swirl til pan is coated.
  3. Add ground pork and cook fully, stirring regularly.
  4. Remove pork from skillet, reserving drippings.
  5. Lower heat to medium.
  6. Add remaining fat to pan.  Swirl til fat is melted and pan is coated.
  7. Add onion.  Saute for a few minutes.
  8. Add garlic. (If you make the Asian version, you would add ginger here, too.)
  9. Saute until onions and garlic are soft and transparent.
  10. Add cabbage.
  11. Stir continuously until cabbage starts to get brighter green and softens slightly, about 3 to 5 minutes.
  12. Add stock or water, cover immediately and reduce heat to low.
  13. Cook until cabbage reaches a desired level of softness.  (I like it just al dente.)
  14. Remove cover.
  15. Return pork to pan.
  16. Flavor with salt and pepper.  (For the Asian version, you could add your sauce here and continue cooking for a few minutes.)
  17. Serve.


6 Responses to “Rocking Some Not-Bierocks”

  1. on 23 Oct 2012 at 8:38 amMarjorie

    My husband’s family makes the most amazing bierocks – one thing I miss the most on a grain-free diet (and there’s not too much I miss)! Can’t wait to try this out, I have a cabbage in the fridge. Thanks 🙂

  2. on 23 Oct 2012 at 9:17 amKristine Rudolph

    Oh, I hope this will scratch that itch for you!! Report back, especially if you make any changes.

  3. on 08 Nov 2012 at 7:20 pmTracy S

    I made this tonight and called it “Naked Eggrolls.” Here’s what I did:
    1 lb ground pork
    2 bags shredded cabbage
    6 green onions
    1 celery stalk, diced
    dry mustard
    I kept adding seasoning until it had the taste I wanted. I served it with steamed broccoli, which complemented it well. I would have fixed cauliflower rice if I’d thought of it in time. I added the celery near the end to give it extra crunch. Drew had 2 plates. We loved it!

  4. on 08 Nov 2012 at 8:12 pmKristine Rudolph

    Sounds delish! The celery is a fun idea. My kids are celery-averse, but maybe I should try cooking it for them. And dry mustard … I just don’t use that enough! I am SO glad that it was a hit.

  5. on 11 Mar 2013 at 9:14 amBouqui

    This was really good. I made it as directed and crumbled some spicy chorizo sausage in with the ground meat. My kids would NEVER eat this, but I enjoyed it. Thanks for the recipe!

  6. on 11 Mar 2013 at 10:10 amKristine Rudolph

    I am so glad that you enjoyed it! The chorizo was a good idea.

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