Using a large 'Dutch Oven' add oil and ground beef. Chop
onion and cabbage into small pieces and mix thoroughly with ground beef
in the dutch oven. Place cover on mixture and put on burner set to high.
When mixture begins to boil, turn to low/medium heat and continue to cook,
stirring occasionally to prevent sticking. Add salt in small amounts as
you stir. Mixture will cook down to about half it's original amount. Continue
cooking until cabbage is soft and very tender. Taste the mixture regularly
and adjust salt to taste. The taste of the mixture will soon turn very
pleasant. Remove and place in colander and drain until mixture is cool.
While the mixture is cooking make a dough from Pillsbury
Hot Roll Mix omitting the egg and butter. Follow instructions on
the box but adding a tbs. or two of water to make up for the egg and butter.
After the dough has risen, punch down and let rise again. After the dough
has risen a second time, divide mixture into small balls (See picture above).
Place balls of dough on large board or on the flour covered countertop.
Allow balls of dough to raise again covered by a towel for thirty minutes.
Flatten balls of dough into mini pizzas approximately
4 inches in diameter. Spoon 1 to 1 and 1/2 tbs. of cabbage mixture in the
center of each mini pizza. Fold dough and pinch together as shown in image
number 3 above. Place 'seem side' down on geased cookee sheet and bake
in preheated oven for about thirty minutes at 350 degrees or till Baruks
are a light golden brown. Then they're done! We serve with a home-made
macaroni salad, but the old Germans like salsa or horseradish.
Enjoy! |
