Beirocks Beef And Cabbage Turnovers |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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These are a wonderful sandwich in a bun! I make these year round but always take them to our Oktoberfest celebration held at a friends house each year. Photo from Fresno Bakery. Ingredients:
1 bag (12 count) rhodes frozen white dinner rolls |
1 lb ground beef |
4 cups shredded cabbage |
1 small onion, chopped |
1/4 cup water |
1 1/2 teaspoons salt |
1/2 teaspoon caraway seed (optional) |
1/8 teaspoon pepper |
Directions:
1. Prepare cookie sheet - line with parchment paper. Allow rolls to thaw and raise once. While this is going on prepare beef-cabbage mixture below.
2. Cook and stir beef until light brown. Stir in cabbage, onion, water,
3. salt, caraway seed and pepper. Heat to boiling, reduce heat. Cover,
4. and simmer until cabbage is tender, about 15 minutes.
5. Place a thawed roll on a floured surface and roll into a 6” circle. Place a generous tablespoonful of filling in the center of the circle. Gather edges of roll and pinch together in the middle. Flip it over and place pinched side down on the cookie sheet. Allow 3” in between Beirocks for raising again. Finish all Beirocks and allow to raise 30 minutes covered with a damp towel.
6. Preheat oven to 375°F. Place Beirocks in oven and bake until pastry is light brown, about 20-25 minutes. Brush tops with butter, if desired. Great dipped in a spicy mustard (Dijon) for eating. Enjoy!
7. Wrap individually and freeze. If turnovers are prepared ahead and frozen, they should be covered and reheated at 350°F for about 20-30 minutes.
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