laurbell, you are talking about Beerocks! And they are yummy.
I cheat and use frozen bread dough.
Look for frozen bread dough in loaves... you will need about two loaves for this recipe. Just put the dough in the refrigerator to thaw overnight and it should be soft and ready to shape by the next day.
2 lbs. ground beef, browned
1 large white or yellow onion, diced
2 cloves garlic, minced (I use garlic powder
)
1 head of cabbage, shredded
Salt to taste
Pepper to taste (I like alot of pepper in mine)
In a large skillet, brown the beef and salt and pepper to taste on medium-high heat. After the beef has browned, turn the heat onto medium-low and add shredded cabbage. Cover and Let steam for 5 minutes, or until cabbage is soft, but still retains some of its firmness.
Cut bread dough into 12 pieces (each loaf into 6 pieces) Roll out each piece into a square shape (I do one at a time) Spoon a small portion of the beef and cabbage mixture onto each square. Fold the sides in, like an envelope, pinch the middle to seal, and place the beerock on a cookie sheet, opening face down (smooth side up). Space beerocks a half-inch apart to prevent them from touching during baking.
Bake at 350-375 degrees for 20-25 minutes or until light golden brown
The traditional fold is to bring the 4 corners together, seal the edges and then bake smooth side up... that can be a little tricky if you stretch the dough too much. (The top will be too thin)
As a beginner I would recommend putting the filling on one half and fold over gently... it helps if you dip your finger in some water and wet the edges before you pinch them shut.
Takes a little practice!
My first ones looked horrid, but they still tasted yummy!
Good luck!