Bierocks (also called Runza) are meat-filled pocket pastries originating in Germany or Russia. The recipe was brought to the United States in the 1880s by German Russian Mennonite immigrants. They are filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown. I make these every year at Christmas time and usually once or twice during the year as a meal with a side salad. They are hearty and delish! They are good with a little ranch, sour cream or salsa on the side but equally good as stand alone hor'douvres or sandwiches. Sometimes I make them as individual, appetizer sized rolls and top them with a little parsley. and sometimes I make them into a huge loaf and slice into sandwich sized servings. Bierocks (also called Runza) 1 lb Ground chuck 1 lb Hot Pork Sausage (I usually use Owens) 1 lb Shredded Cabbage ( I use a bag of coleslaw that has carrots and red cabbage) 2 cups sharp Cheddar Chees