beerrocks
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I grew up in Fresno, Ca, & moved to Orange County Ca., in 1978, these were very popular there, but no-one seems to have ever heard of them here. I do think you will like them......The unused portions can be frozen for later use!
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yield
serving(s)
prep time
1 Hr 30 Min
cook time
25 Min
method
Bake
Ingredients For beerrocks
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3 lbs.ground beef
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3-5heads of cabbage
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2-3pckgs. of bridgfords frozen bread rolls
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1-1/2tsp. garlic powder or 2 cloves
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salt to taste
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pepper, i use quite a bit 2-3 tbsp. or so, but you be the judge when sampling the spiciness
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2med chopped onions
How To Make beerrocks
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1Thaw the frozen bread, & once thawed I slice to try & get at least 7 good size slices
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2Cook (on medium heat) crumbled ground beef together with cabbage, onion, garlic & spices(this requires a large stock pot)& I layer them so it will be evenly divided until meat, cabbage & onion are fully cooked. The pepper is what brings out the great flavor. Once cooked, drain out the liquid,& let cool.
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3Roll out each bread slice on a lightly floured board to approx. 7 inch round. Place about 3-4 heaping tablespoons (or more if you like), cooled mixture into each round sealing each one then placing sealed side down on a very lightly greased baking pan with sides (to catch any excess liquid). Let them rise for about 10-15 minutes before baking. If you like you can brush tops with butter. Bake at 350 degrees for approximately 20-30 minutes or until lightly browned. I serve these with potato salad....yummy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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