Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Denise Brawner Wisley
Seminole, OK

My ex Mother In Law used to make these often & this was only one of her many dishes I could eat two or three times a day!! Thank you Susan for broadening my Horizon to the many different dishes from different cultures!! This isn't her exact recipe, but the flavor is about as close as I could get! :)

(1 rating)
yield 5 -8
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For bearox/berox/beaurox

  • 1-2 lbs
  • 1/2 lb
    pork sausage
  • 2 Loaves
    your favorite dough bread, found in freezer section of the super market
  • 1/2
    onion, chopped
  • 1/2 Head
    shredded cabbage
  • 14 oz
    can tomato sauce
  • 1 Tbl
    tomato paste
  • 1 Tbl
    italian seasoning
  • 1 tsp
  • 1/2 tsp
    ground pepper

How To Make bearox/berox/beaurox

  • 1
    For dough: Remove dough from package. Place in greased bowl or container about 6 hours prior to prep time to thaw.
  • 2
    For filling: Brown beef and onions. Drain. Add cabbage & seasonings to beef, saute until tender. Add tomato sauce & tomato paste - simmer 10 minutes.
  • 3
    Divide dough into 5-8 small dough balls. Take dough ball, one at a time, & roll out onto a lightly floured surface. Place a generous 1/2 cup of mixture, (your own preference of how much/how little you want) down the center of the rolled out dough. Fold over & pinch edges to seal, a fork works wonderfully, to press around sealed edges. Place each pasty on nonstick cookie sheet, bake at 375F for 25-30 minutes or until golden brown.