An easy to make, freezable and easily-reheated entrée.
In a large mixing bowl, combine the following and allow yeast to activate:
¼ c warm water
Add to the above:
2 1/2c water
1/3c oil (I use olive or grapeseed oil)
Mix until dough is soft. Cover and rise one hour; punch down and knead. Rise again.
Brown and season with salt:
2lbs ground beef
Saute and add to ground beef:
½ chopped onion
1 cabbage, shredded
Make sixteen balls from the dough. Flatten each ball into a square and fill half the square with ground beef mixture. Fold dough over and pinch edges. Bake at 400 degrees for 15 minutes or until beerocks are lightly browned on top.
Freeze if desired. Beerocks can be reheated from frozen in the microwave for one minute.