Thursday, October 14, 2010

Bierocks (Cabbage Roll) recipe

2 lbs ground beef
1 large head of cabbage or 2 small chopped fine
1 large onion
crisco shortning
2 boxes of hot roll mix. Some use home made bread dough. But this works in a pinch.
salt and pepper to taste

In a large pot, melt a heaping tbl spoon of crisco.
Then add by layers.
Ground beef, cabbage, chopped onion, then ground beef etc. untill all is in the pot.
Stir occasionally so it dont burn. Add more crisco if needed. It's ok to have at least 2 inches of oil in the pan.
You will need to keep adding salt and pepper as it cooks. Cook untill cabbage is tender and meat is done.
While the filling is cooking, make your hot roll mixes.
Take a piece of your dough around the size of a plum. Roll it into a square. Take a large slotted spoon loaded with the filing and press against the side of the pan to remove excess grease.

In my oppinion, if you take off to much of the grease, they tend to be on the dry side. Drop it in the center of the rolled out dough. Bring up the 4 corners to the center and pinch the edges closed. Make sure they are pinched closed real good or it will leak out onto the pan when it is cooked. When you have all the sides closed turn it over and place in a greased pan seam side down. cover with dish towel and let rise. Usually around 20 to 30 minutes. Bake in 350 oven till brown.
I usuall end up with around 20 to 24 rolls. Depending on how big I make them ;-)
I think thats about it. let me know if you have any questions.

1 comment:

Miss. Tarrah Dame said...

Gotta love bierocks!
http://damegoodeats.blogspot.com/2010/11/bierock-casserole.html