bearox/berox/beaurox
(1 RATING)
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! :)
No Image
prep time
40 Min
cook time
35 Min
method
Bake
yield
5-8 serving(s)
Ingredients
- 1-2 lbs - hamburger
- 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 - salt
- 1/2 tsp - ground pepper
How To Make bearox/berox/beaurox
-
Step 1For dough: Remove dough from package. Place in greased bowl or container about 6 hours prior to prep time to thaw.
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Step 2For filling: Brown beef and onions. Drain. Add cabbage & seasonings to beef, saute until tender. Add tomato sauce & tomato paste - simmer 10 minutes.
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Step 3Divide 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Other Main Dishes
Category:
Other Breads
Category:
Pork
Keyword:
#sausage
Keyword:
#hamburger
Keyword:
#cabbage
Method:
Bake
Culture:
German
Ingredient:
Bread
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