˝ Cup butter (I scald my milk, add the butter, then cool mixture to room temp)
*FILLING MIX*
2 lbs ground beef
1 head cabbage chopped or shredded (food processor works great)
3 Green Onions-sliced thinly
Half of a medium size onion-chopped in small pieces
1T. garlic salt
1 tsp black pepper
1 tsp. seasoned salt
1 pound shredded Monterey Jack, Provolone, Cheddar or blend of these
Instructions
Dissolve yeast in water. Let sit 10 minutes. Add Milk, water and butter to yeast mixture. Combine dry ingredients in a separate bowl. Gradually stir dry ingredients into the wet mixture. Knead the dough on a floured surface. Return dough to a well greased bowl. Let double in size. Knead again on floured surface, return to bowl and let double again. THIS RECIPE CAN BE USED TO MAKE CROISSANTS AND ROLLS AS WELL
Brown the ground beef. Reduce heat to medium and add cabbage & both onion types. Let sit until cabbage is cooked. Drain the mixture well and do not return to stove. Add spices, then gradually stir in the cheese blend and set aside. (leave a small portion of cheese for the top of the bun)
Heat oven to 350 degrees. Take the dough and form balls, similar to a pre baked dinner roll. On a floured surface, roll the dough ball into a circle a little larger than a tea cup saucer. Add a generous heap of filling and begin pulling up the sides, similar to a begger’s purse. Pull the last side up and over the others forming a sealed bottom. Place the stuffed bun on a baking sheet covered in baking paper, brush with melted butter and sprinkle the top with remaining cheese. Bake 15-20 minutes, until the bottom is golden brown. Cool on a cooling rack. Can be easily frozen and stored in freezer bags. When re-heating, about 1 minute in the microwave.
Originally Submitted
8/4/2008
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You can add this Bierocks-Cabbage Rolls recipe to your own private DesktopCookbook.