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Old 05-14-2008, 07:21 PM
 
Location: CO
187 posts, read 579,256 times
Reputation: 159

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My mom made these when I grew up, but she always said they were such a pain because of the dough. I want to make them but I need a recipie with a refrigerated dough or something cuz I am not a baker. But I really miss them. The ones she made had cabbage, hamburger, onions and some spices but im not sure what! Anyone know
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Old 05-14-2008, 08:22 PM
 
Location: Duncan, OK
2,919 posts, read 6,331,795 times
Reputation: 3133
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!
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Old 05-15-2008, 09:01 AM
 
Location: Lexington, Maine
1 posts, read 6,447 times
Reputation: 10
Do you know if these can be successfully frozen? They sound like a nice little freezer meal.
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Old 05-15-2008, 07:18 PM
 
Location: CO
187 posts, read 579,256 times
Reputation: 159
Quote:
Originally Posted by LadyRobyn View Post
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!
thank you so much that sounds like them!! yumm
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Old 06-28-2008, 06:39 PM
 
Location: In the real world!
2,178 posts, read 8,889,842 times
Reputation: 2822
WOW! I make the cabbage and ground beef a lot, fry it up all up in a skillet and I can never make enough of it. Never thought to do it like this, doubt if I could make enough of these...

However, I am a baker and I make my own dough and do this with ham and cheese or pizza makings, swiss cheese and roast beef.. I call them hot pockets and my crews eats them up like crazy!

Another hint, I use the grands biscuits in the mornings, scramble sausage, egg, and cheese together and do them like this and I always run out, never any left over! Even the non breakfast eaters will eat these. (Grands Biscuits work better, roll out smoother and more even, rip less than roll dough.)
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