Whether it’s called a Bieroc, a Runza, or a cabbage burger, the idea–brought Stateside by 10th century German settlers–is always the same: yeasty dough lovingly packed with ground beef, cabbage or sauerkraut, onions and depending on the cook, a little spice. At SEHNERT’S BAKERY, opened in 1957, these pillowy bundles of joy (some with good ol’ American cheese) are baked fresh every morning. Should you require further carbs, a peanut butter roll, drenched in thick nutty frosting, is a fine finale.
Thanks Jandi Fanning for finding this!!
Check the July 2017 issue to see the article!