Bierock Salad
Ingreadient
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1/2 pound ground beef
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1/2 cup diced onions
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1 tablespoon Worcestershire sauce
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4 frozen yeast rolls, or more as desired, such as Sister Schubert®
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2 tablespoons butter, melted
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2 tablespoons Everything But the Bagel seasoning, divided
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1 (14.4 ounce) can sauerkraut, drained
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4 cups shredded cabbage
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1/4 cup apple cider vinegar
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1/2 cup white sugar
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1 teaspoon yellow mustard
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1 cup shredded Cheddar cheese (optional)
Direction
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Gather all ingredients.
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, breaking it up into small pieces, 1 to 2 minutes. Add onions and Worcestershire sauce. Cook and stir until beef is browned and onions are soft and translucent, about 5 minutes. Set aside to cool.
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Preheat the oven to 350 degrees F (180 degrees C). Set frozen yeast rolls on a baking sheet.
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Bake in the preheated oven until browned, 7 to 9 minutes. Remove from the oven and allow to cool completely, about 20 minutes.
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Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with aluminum foil.
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Cut cooled rolls into crouton-sized pieces. Melt butter in the microwave for 30 seconds. Place bread pieces into a bowl and pour melted butter evenly over the top. Sprinkle buttered roll pieces with 1 tablespoon Everything seasoning. Shake bowl to distribute seasoning and butter evenly. Spread bread pieces on the prepared baking sheet.
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Bake croutons in the preheated oven until croutons are dry and crunchy, about 5 minutes.
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To assemble salad, place drained sauerkraut in the bottom of a large bowl. Add cabbage, vinegar, sugar, mustard, remaining 1 tablespoon Everything seasoning, and shredded Cheddar. Mix in cooled hamburger mixture until well combined.
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Serve in individual bowls and top with croutons.
