Sunday, April 7, 2013
Beerocks the Way Grandma Made
Certain recipes I remember my Grandma Schmidt making were always a family event. They did not need a holiday to occur, they just needed Grandma to be in a mood to create.
Mollie Schmidt, my Great Grandmother, loved to cook.
Her recipes were unique to the Volga Russia-German Heritage. This is one of my favorites.
3 loaves bread dough (frozen bread dough is available at any supermarket. or make any regular bread yeast dough to put the filling in.)
4 pounds Beef chuck roast, cooked; shredded, grind or chop after it is cooked. (Use food processor to make it easy!)
1 head cabbage, shredded
2 yellow onions, diced
2 cloves garlic, chopped, Salt & Pepper, to taste
In a large skillet, salt and pepper the roast on both sides. Brown off roast on both sides. Add water to cover and cook roast on stove top or a 350º oven until roast is 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.
Assembly: Cut the bread dough 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 so no filling will escape from the roll. Set the Beerocks aside to rise again.
Place the beerocks on a greased baking sheet, or parchment paper lined sheet, and cook in a 350° oven for 25-30 minutes until golden brown.
This easily makes 3 dozen. For our family of four- that can go a long way! But I love that they are wholesome and healthy alternates to today's hot pockets. The best part is they are Real Food minus the laden chemicals of supermarket fast food!
To keep: bake, cool completely, wrap in individually-either in plastic wrap or parchment paper, and store in Ziplock bags in the freezer. I put 4 to a gallon freezer bag for future quick dinners for us. They never last long. To reheat, set on a greased cookie sheet and bake at 350 for 25 minutes. Or you can microwave it if you use a microwave.
This makes so much, it ends up being a frugal, healthy recipe! If needed budget wise or you cannot find roast on sale, this recipe does work with 4 lbs of hamburger fried and minced fine- less traditional- but still delicious! I hope you enjoy!
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