"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Brooks Recipe

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This recipe for Brooks, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom Steiger
Added: Tuesday, October 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 lbs. ground beef
2 heads green cabbage, chopped
3 med. size yellow onions, chopped
4 tbsp. parsley
nature seasoning
garlic salt
pepper
3 loaves frozen Brigsford Bread

Directions:
Directions:
Thaw bread dough. When thawed, combine the loaves to form one ball. Grease a very large bowl and place the ball of dough into the bowl. Spread some melted margarine on the dough, cover and let rise for at least 4 hrs. in a warm area. (The dough will grow really big.)

Brown the ground beef and drain. Put the ground beef, cabbage and onions in a large pot. Add the parsley and the other seasonings to taste. Turn the heat to high and stir frequently. When the mixture is beginning to steam and cook well, turn the burner down to low and cover. Continue cooking, stirring frequently, until the cabbage is tender. Remove from heat. Take the meat from the pot and transfer to bowl, using a slotted spoon so that you do not also transfer any liquid.

After your dough has risen, punch it down. Remove a section of dough and roll it out on a flour covered board to form approximately a 16" x 16" square that is about 1/8" thick or less.. With a knife cut the dough to form 4" square pieces of dough. Put approximately 4 tbsp. meat mixture into the center of each dough square. Bring the corners of the dough to the center and pinch together. Seal all of the edges to seal the meat inside the dough. Place on prepared cookie sheet seam side down. Bake in 375 degree oven for 20 minutes, or until they are lightly browning. Remove from oven and serve.

 

 

 

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