3

loaves

Frozen bread dough available at any supermarket. or make any regular yeast dough to put the filling in.  

4

pounds

Beef chuck, cooked; shred, grind or chop after it is cooked. Although beef is traditionally used but I have eaten Beerocks made with ground beef, lamb and even turkey.

1

head

cabbage, sliced

2

each

yellow onions, diced

2

cloves

garlic, chopped

Salt & Pepper, to taste

variations

Ground allspice or cayenne pepper to taste

Preparation

• 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 frozen 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 or non-stick baking sheet and cook in a 350° 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.