BERROX

Berrox image

Provided by Linda Varner

Time 4h30m

Number Of Ingredients 13

2 1/2 c warm water
2 pkg fleischmann's active dry yeast
4 Tbsp sugar
4 tsp salt
4 Tbsp melted crisco shortening or crisco oil
6 c flour
BERROX DOUGH
2 small heads of cabbage
8 lb hamburger
2 clove garlic; large cloves
salt and pepper to taste
3 lg onions
BERROX INSIDES

Steps:

1. Put warm water in large bread bowl and add dry yeast. Let set till yeast is dissolved. Add sugar,salt and oil and stir until dissolved. Add 3 to 4 cups of flour and beat until mixed. Add remaining flour and work it in until the dough is nice and easy to work with. Knead dough.Set in bread bowl that has alittle crisco rubbed on it. Rub alittle crisco on top of dough and let rise to double in size. Work down and let rise again. Then use.
2. shred cabbage,onions,garlic and put in pan and cook over low heat. brown hamb and add to cabbage mixture adding salt and pepper to taste while dough is rising.
3. When dough is ready to work and the cabbage and hamburger is ready. Take half the dough and roll thin,cut into squares,put cabbage mixture in the center,bring corners of dough together and pinch up sides.Bake at 350' for 30 minutes or until nice and brown. These can be frozen. You can make them large or small squares.
4. My grandsons don't like the cabbage so my daughter puts hamburger and cheese in the center.