German Cabbage Bierock

by Janet
(Michigan)

My grandparents were very poor, so they never put meat in their bierock, only cabbage and onions. They came to this country in 1901 from German/Russian Volga River area.

I have made the receipe a little easier by using frozen dinner rolls. Let the dinner rolls rise, while cooking a head of cabbage with one whole large onion, salt and pepper to taste. Roll out each roll placing a scoop of cooked cabbage in the center. Melt butter in a oblong cake pan, put bierock in coating both sides, bake untill lightly browned. Enjoy.