Warm the olive oil in a large skillet over medium heat. Once heated, add the diced onions and sauté until they become soft and translucent, releasing their aroma.

Add the ground beef to the skillet and cook until no longer pink, breaking it apart as it browns. If preferred, drain any excess fat from the pan. Season with salt and black pepper, then turn off the heat.

Stir the shredded cabbage into the hot beef mixture. The residual heat will slightly soften the cabbage while keeping it crisp-tender. Let the filling cool completely before assembling the bierocks. This mixture can also be prepared ahead and stored in the refrigerator for up to three days.

Remove 18 Rhodes yeast rolls from the package and arrange them on a baking tray. Cover them loosely with plastic wrap and allow them to thaw for about 1½ hours at room temperature.

Lightly dust a clean surface with flour. Sprinkle a small amount of flour over each dough ball and gently roll each one into a thin circle, roughly 1/16 inch thick. The size should resemble a slightly smaller version of a standard corn tortilla.

Spoon a generous ¼ cup of the beef and cabbage filling into the center of each dough circle.

Begin folding by bringing up two opposite edges of the dough and pinching them together to seal. Then, lift one remaining side and pinch it to join the seam. Repeat with the final edge, creating a fully enclosed pocket with all seams sealed tightly.

Flip each sealed bierock over so the seam side faces down, and place them onto a parchment-lined baking sheet. Let the assembled bierocks rest for another 1½ hours to allow the dough to rise slightly before baking.

Preheat your oven to 350°F (175°C). Once preheated, transfer the tray to the oven and bake the bierocks for 25 to 30 minutes, or until the tops turn golden brown. For even browning, rotate the baking tray 180 degrees halfway through the baking time.

Serve warm and enjoy these soft, savory beef-filled buns fresh out of the oven.