"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Bierocks ( Runzas), by JohnJudy Bontjes, is from Cooking with the Quigleys,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. hamburger 1 medium head cabbage, chopped 1 onion, chopped salt and pepper to taste homemade bread dough
Brown hamburger, drain fat. Add cabbage and onion to hamburger. Mix and simmer slowly until cabbage is done. Salt and pepper to taste. Allow to cool.
Roll the bread dough until it is about 1/4" thick. Cut into 4x4" squares. Put about 3 T. of the cabbage-hamburger mixture into the center of each bread dough square. Bring the corners to the center and pinch shut firmly. Set the bierocks in a greased pan and let rise for 30 minutes. Bake at 350º for 25 minutes or until nicely browned. Serve hot.
Great to put in the freezer and warm in the microwave on a busy day!
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