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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cabbage Buns - Bierrocks Recipe

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This recipe for Cabbage Buns - Bierrocks is from Bethel Mennonite Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb hamburger
1 large onion
1 tsp salt
2 tsp Accent Powder
1/2 head cabbage, chop
Directions:
Directions:
Brown hamburger with onion and drain off grease. Add salt and accent powder. Steam cabbage with 1/2 cup water in a seperate covered saucepan (cook on medium heat about 15 minutes until crisp/tender), drain and add to hamburger. Let set in a strainer to drain well before filling buns. I use the Basic Recipe for White Rolls to make the buns - in this cookbook. Roll 1/2 of the cough out in a rectangle about 16"x12". Cut into 12 squares. Place about 1/3 cup filling on each square, bring the corners together over the top and pinch together to close. Repeat with remaining dough. Place on greased cookie sheets, cover and let rise 20-30 minutes. Bake 375º for 10-15 minutes. Brush with melted butter. Allow 2 1/2 to 3 hours to make this recipe of 2 dozen Cabbage Buns. A quicker, easier version of this is to use Rhodes Frozen Rolls. Thaw them until they will roll out nicely and proceed with filling and baking them.

 

 

 

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