Quote from Forum Archives on October 17, 2001, 3:13 am

Posted by: foothillranch <foothillranch@...>

I always add some pressed garlic too, at the end of the cook, 2-3 cloves,
and only used 1/2 to 3/4 # burger. 🙂

prepare dough for rolls

2 c. warm water
2 pkg. dry yeast
1/4 c. sugar
1 1/2 t. salt
1 egg
1/4 c. margarine
6-61/2 c. flour

chill dough for several hours

meat mixture

brown in skillet,

1 1/2 # beef
1/2 c. onion

add

3 c. finely cut cabbage
1 1/2 t. salt
1/2 t. pepper
dash tabasco sauce

cover skillet and continue cooking over LOW heat, stirring occasionally,
until cabbage is tender. Do not add liquid.
Cool slightly.
Roll out dough into thin sheets. Cut in 5" squares. Place 2 T. meat mixture
on each square, pinch edges together and place, pinched side down on
greased cookie sheet. Let rise 15 min. Bake at 350. for 20-30 min.

They freeze well if you put them on the cookie sheet till frozen and then
put them in ziplock bags. Take out, thaw, and let rise, then bake.

There are variations on this as well, pizza ones, mexican ones, ham and
cheese, just use your imagination!

OH! I have also used whole wheat roll dough with success too 🙂

kathy
At 04:40 PM 10/16/01 -0700, you wrote:
>That sounds good. Could you post the whole recipe!!!??? Thanks! Debra
>
>Katherine Walter wrote:
>
> > Whole foods for the whole family put out by the La Leche League 🙂 They
> > seem to use a lot of regular foods, and have lots of kid friendly recipes.
> >
> > I liked a lot of the recipes in the more with less cookbook, one being the
> > beirocks. A little ground beef, fried up with onions and lots of shredded
> > green cabbage, used for filling bread type rolls. They freeze well too 🙂
> >
> > kathy
> >
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