posted by Southern 10-14-98 7:54 AM
Beerocks
(A Volga German meat and cabbage pie that is sure to make that beer taste good!)
1 large cabbage, shredded
2 yellow onions, chopped
2 cloves garlic, chopped
3 to 4-pound seven bone roast
4 tablespoons canola oil
2 tablespoons ground black pepper
Salt to taste
1/2 teaspoon cayenne pepper [optional]
3 loaves frozen bread dough (from the supermarket) or make your own
Salt and pepper roast on both sides in a large skillet, then brown off roast on both sides. Add water to cover. Cook roast on stovetop (or in oven at 350 °F) until well-cooked. Set aside. When cool, shred beef and remove all fat.
In another large skillet, sauté onions and garlic until onion is nearly golden brown. Add shredded cabbage, cooking until limp. Add salt, pepper, and shredded beef. Remove from heat and let stand until cool.
To assembly, cut frozen loaves into four sections each. Let dough rise again. Then roll out each section into an 8-inch square, and place 2 to 3 tablespoons of filling onto each square. Roll up square, folding in sides so that no filling escapes. Set beerocks aside to rise again.
Place on a foil-lined baking sheet after spraying the foil with Pam or other canned oil spray. Bake until golden brown (25 to 30 minutes) at 350 °F. For a crusty beerock, spray rolls with water just as they begin to brown. You can also repeat this step during the browning process. Serve hot.
SOURCE: The Gutsy Gourmet
(http://www.geocities.com/NapaValley/4722/beerocks.html)