D'sMom - Posted March 11, 2004 09:04 PM


Makes 36

3 lbs.lean ground beef
1 medium yellow onion,chopped
1 small head cabbage(Green or Purple cabbage may be used.I prefer green),shredded
1 tsp.each of:salt,ground pepper,oregano & parsley

Cook all together til done.Drain any fat.Refrigerate til ready to use.

2 c.warm water
2 pkgs.active dry yeast
1/2 c.sugar
1 egg
2 tsp.salt
6&1/2-7 c.all purpose flour
1/4 c.shortening

Dissolve yeast in water,add sugar,salt & 4 c.flour.Beat well.Add egg & shortening.Dump 2 & 1/2 c.flour on flat surface.Place dough mixture on floured surface & knead approximately 10 minutes.Cover w/damp cloth & place in refrigerator if needed next day or if used the same day,leave out a few hours before placing in refrigerator,when dough doubles.

Punch down dough occasionally.Roll 1/4 of dough at a time,very thin.Cut into 4"square,getting 9 squares per 1/4 dough.Place 1 large Tbls.per square of hamburger mixture.Pinch dough together.Lay pinched side down on greased cookie sheet.Let Beerock meat filled dough raise 30 minutes before baking.Bake @ 350 for 20-25 minutes.