We actually called them "cabbage bread". You take ground beef and pork and brown them with onion and add cooked chopped cabbage. You roll out the bread dough and cut in in squares and put the meat filling in and seal up the edges like an apple dumpling. Bake them till brown maybe 45 minutes.
They freeze really well too. One of those packages of 3 loaves of frozen bread dough makes about 20-25 bierocks (the real German name for the dish I believe). I rarely have them around for long, even when I freeze them. We always made the bread from scratch when I was a girl though and then it takes a full day to make a batch of them with the yeast proofing and dough rising and all that. Much more convenient to use the frozen dough IMO.
Oh, and I add a little ground cumin to the filling which isn't authentic German at all but a taste that I like. Heresy I'm sure!
Prairie
That sounds delicious; I'm half German and should have recognized that name but actually cook more Polish food because my husband's grandparents came here from Poland and we use their old recipes a lot.
I'm pretty tired and am going to call it a night.