These AIP Bierocks, also called German stuffed beef rolls, are soft bread-like rolls filled with ground beef and cabbage. Yuca root and coconut flour are main ingredients for the rolls. This recipe takes some effort but it's well worth it!
In a non-stick frying pan over medium-high heat, add the ground beef. Cook for 5-6 minutes or until nearly browned. Drain off any excess grease- this will ensure the bierocks don't get soggy later.
Add the onions. Cook for 2-3 minutes or until translucent.
Add in the cabbage and salt. Continue cooking the mixture for another ~5 minutes or until the beef is cooked through and the cabbage is tender. Remove from heat and set aside.
Rolls
Preheat the oven to 350 degrees Fahrenheit.
In a food processor, add the roll ingredients and blend until smooth. You may notice the mixture starts out a little crumbly however as you keep blending, it will form a cohesive dough. *If you don't have a food processor, you can use a fork or potato masher to start mashing the ingredients together. You can also use your hands to knead the dough and get it nice and smooth.
Take the dough out of the food processor. If you find it's a little too sticky to easily handle, sprinkle a little coconut flour over it as needed until it becomes easy to work with.
Place the dough on a piece of parchment paper (if you have it- if not, no worries). Break the dough into 16 even sections and form them into balls. Flatten each piece of dough to about 1/4 of an inch thick and 5 inches in diameter using a rolling pin or your hands. *I personally just used my hands, placed the dough between two sheets of parchment paper and pressed down. This made it a little easier to avoid the dough sticking to my hands. Be careful not to roll them too paper-thin as they will tear.
Add about 2 tablespoons of filling to the center of each piece of dough. Then close the dough around the mixture, sealing it inside. You can do this by gathering the edges gradually and pinching the dough together as you work your way around the piece of dough. It should all pinch together at the top.
Once you have the dough gathered at the top, you can pick up the dough ball and cup it in both hands, gently pressing it all together to form a nice round, smooth ball.
Place the bierocks on a parchment paper-lined baking sheet and bake at 350 degrees for 35-40 minutes.
Allow to cool slightly, then serve. For an additional flavor boost: dip them in a little honey.
Notes
The rolls are relatively small (they fit just in the middle of my palm). I'd recommend 3-4 rolls per adult if using as a main meal. This recipe is about the right amount for our family of 4 (2 adults, 2 grade school kids). To Freeze: Place in an airtight container for 1-2 months. To Reheat from Frozen: Bake in the oven at 350 degrees Fahrenheit for 15-20 minutes (watch closely). OR Heat for 45-60 seconds in the microwave. Internal temp should reach 165 degrees Fahrenheit.