1 lb. ground beef
2 c. shredded cabbage
1/4 tsp. allspice
1 c. chopped onion
2 tsp. salt
1/4 tsp. pepper
1 Tbsp. flour
Fry onions and meat in skillet for a few minutes before
adding raw cabbage. Season and simmer slowly for 20 minutes,
stirring frequently to keep from scorching. If mixture appears
too dry, add a couple of tablespoons of water. Also add more
shortening, if necessary. Cool slightly before making Bierox.
Roll out favorite light bread dough. Cut into circles
about saucer size. Place meat mixture into center. Pinch
around edges to seal. Bake at 350 degrees to 375 degrees until golden brown.
May freeze individually. Completely cool first.
One pound of meat equals 4 to 6 Bierox. One package of
yeast equals 10 Bierox.
Note: One recipe of bread dough is enough for nearly
twice the beef-cabbage mixture.
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