Bierock Salad Recipe
Here's a fun and flavorful twist on a Midwestern classic: the Bierock Salad! Inspired by traditional German bierocks (also known as runzas) which are rolls stuffed with seasoned beef, cabbage, and onions-this deconstructed salad version offers all the savory flavors in a lighter, quicker form. Perfect for potlucks, weeknight dinners, or when you want something hearty but fresh.
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Ingredients:
For the Salad:
1 lb (450g) ground beef (or ground pork or a mix)
1 tablespoon olive oil (if needed)
½ yellow onion, diced
3 cups green cabbage, thinly sliced or shredded
2 cups iceberg or romaine lettuce, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
1½ cups shredded cheddar cheese
1 cup cherry tomatoes, halved (optional for color and freshness)
For the Crouton Topping (Bread Element):
2 cups cubed bread (like dinner rolls, rye, or hamburger buns)
1 tablespoon butter or olive oil
Pinch of garlic powder and salt
For the Dressing:
½ cup mayonnaise
2 tablespoons yellow mustard or Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional)
Salt and pepper to taste
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Instructions:
1. Cook the Meat & Cabbage:
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed.
Add the diced onion and cook until softened (3-4 minutes).
Stir in the shredded cabbage, garlic powder, onion powder, Worcestershire sauce, salt, and pepper.
Cook for another 5-7 minutes, until cabbage is wilted but not mushy.
Remove from heat and let it cool slightly.
2. Make the Croutons (Optional):
In a pan or oven, toss cubed bread with butter or oil, garlic powder, and a pinch of salt.
Toast in a 375°F (190°C) oven for 8-10 minutes or pan-fry until golden and crisp.
3. Make the Dressing:
In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
4. Assemble the Salad:
In a large bowl or serving platter, combine lettuce, the cooled meat-cabbage mixture, and cherry tomatoes.
Drizzle with the dressing and toss lightly.
Top with shredded cheddar and warm croutons.
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Serve:
Serve warm or at room temperature for the most “bierock-like” flavor. It's a salad that eats like a meal!