Recipe#11345

Title: Beerocks

rec.food.recipes archive

1 large head cabbage, shredded
 2 yellow onions, chopped
 2 cloves garlic, chopped
 3-4 lb roast beef
 4 tblsp canola oil
 2 tblsp ground black pepper
 salt 
 1/2 tsp cayenne pepper
 3 loaves frozen bread dough, thawed
 In a large skillet, salt and pepper the roast on both sides. Brown
 off roast on both sides. Add water to cover and braise on stove
 top or a 350 degree oven until well cooked. Set aside and cool.
 When cool, shred the beef and remove all fat. In another large
 skillet, saute the onions and garlic until onion is almost golden
 brown. Add the shredded cabbage and cook until limp. Add salt,
 pepper and shredded beef to the cabbage mixture and let stand until
 cool.
 Cut the loaves into 4 sections each and let rise. Roll out each
 section into an 8 inch square. Place 2-3 tablespoons of filling
 onto the square and roll up, folding the sides in to form a tight
 seal. Set the Beerocks aside to rise again. Place the beerocks on
 a baking sheet that has been sprayed with cooking oil and bake in
 a 350 degree oven for 25-30 minutes until golden brown. If you like
 a crusty beerock, spray the rolls with water just as they begin to
 brown.  This may be repeated during the browning process. Serve
 hot