Ingredients
1 package of bridgeford frozen bread (3 loaves) makes 24 beerocks
Note: you can roll out the dough thinner and make more)
1 large head of cabbage (Trader Joes has shredded cabbage only bags)
2 to 3 medium yellow onions
2 lbs ground round (or roast beef and grind meat)
Directions & Tips
Grease large pan and place the separated loaves in the pan to thaw and rise. It takes about 3 hrs depending on the room temperature.
Shred cabbage and chop onion fine and steam fry very slowly until all is wilted and soft.
Fry ground meat slowly until all the redness is gone, working the met until all is crumbly.
You can season separately or after combing the mixtures. Taste several times to be sure you have enough seasoning. Tastes better if well seasoned.
Cook the combine mixture about 30 minutes, very slowly. You probably will have enough moisture without adding any water. Stir often to be sure you have enough moisture. If you have excess moisture, drain off excess. Cool mixture.
Roll out loves separately (12x18 inches) Each loaf makes 8 beer rocks. Put heaping Tbsp or more of mixture on each of the squares (8) cut from the loaf. Bring the dough up around the mixture and pinch dough together to enclose the filling. Turn the Beerock upside down so you have a smooth top.
Beat one egg and add some canned milk. Brush the top of each completely.
bake 30-35 minutes. About 10 minutes after removing from oven, take a spatula and loosen each from the cookie sheet.
we like to serve with potato salad and sliced tomatoes.
You can store these very nicely in the refrigerator (when cold) by completely covering with foil. when you get ready to serve again - heat in oven slowly (covered with foil) and they are just as fresh and good as they were when first baked.
Mollie N. Smith
1 package of bridgeford frozen bread (3 loaves) makes 24 beerocks
Note: you can roll out the dough thinner and make more)
1 large head of cabbage (Trader Joes has shredded cabbage only bags)
2 to 3 medium yellow onions
2 lbs ground round (or roast beef and grind meat)
Directions & Tips
Grease large pan and place the separated loaves in the pan to thaw and rise. It takes about 3 hrs depending on the room temperature.
Shred cabbage and chop onion fine and steam fry very slowly until all is wilted and soft.
Fry ground meat slowly until all the redness is gone, working the met until all is crumbly.
You can season separately or after combing the mixtures. Taste several times to be sure you have enough seasoning. Tastes better if well seasoned.
Cook the combine mixture about 30 minutes, very slowly. You probably will have enough moisture without adding any water. Stir often to be sure you have enough moisture. If you have excess moisture, drain off excess. Cool mixture.
Roll out loves separately (12x18 inches) Each loaf makes 8 beer rocks. Put heaping Tbsp or more of mixture on each of the squares (8) cut from the loaf. Bring the dough up around the mixture and pinch dough together to enclose the filling. Turn the Beerock upside down so you have a smooth top.
Beat one egg and add some canned milk. Brush the top of each completely.
bake 30-35 minutes. About 10 minutes after removing from oven, take a spatula and loosen each from the cookie sheet.
we like to serve with potato salad and sliced tomatoes.
You can store these very nicely in the refrigerator (when cold) by completely covering with foil. when you get ready to serve again - heat in oven slowly (covered with foil) and they are just as fresh and good as they were when first baked.
Mollie N. Smith
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