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LOCATION: Recipes >> German >> Beerocks (Meat and Cabbage Rolls)

Print this Recipe    Beerocks (Meat and Cabbage Rolls)

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

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