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Beerocks Recipe

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This recipe for Beerocks, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 loaves of Bridgeford Frozen Bread
1 large head of cabbage
2 medium size onions
2 lbs. ground beef

Directions:
Directions:
Unthaw the bread and let it rise fully. This will take half of a day in a warm room. Break beef into fine pieces and brown with salt, pepper, garlic powder and McCormick's Season-All. Chop cabbage fairly fine. Chop onions. Put cabbage and onions in a kettle. Season with same seasonings used for beef and boil just until cabbage is limp but not cooked. This should take 5 minutes in a covered pan. If there is any excess liquid, drain the mixture. Mix cabbage, onion and beef together. Stir well. Let cool. Roll dough into 7 inch rounds. Put a heaping mound (about 1/2 cup) of meat mixture on the dough and fold the ends over the top and pinch together to seal. Let rise about 30 minutes. Place folded ends down on a greased cookie sheet and bake at 375 for 30 minutes, or until bread is golden brown. Brush top of dough with melted butter when removing from oven.

Number Of Servings:
Number Of Servings:
20-24 Beerocks

 

 

 

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