Let’s start off by pronouncing this dish:

“Beer-Rocks”!

(And NO, there is no beer in this recipe)

I first had these wonderful meat-filled rolls while in high school. Back in those days, the “lunch ladies” actually made everything by hand. I was lucky enough to be an aid to the cook. The talented Mrs. Rippetoe made everything from homemade rolls to soft and chewy brownies. These beirrocks were fer very own special dish.

I never knew how much this dear woman taught me until later on in life. Some of my favorite high school memories are of time spend cooking with Mrs. Rippetoe. I wish she was still with us so I could thank her for all she taught me.

So in her honor, I share with you this recipe.

Mrs. Ripptoe’s Beirrocks
1.5 lb. Lean Ground Beef
1 Med. White Onion~diced
1/2 tsp. Garlic Powder
1/2 tsp. Cumin
1 tsp. Black Pepper
1/2 tsp. salt
1/2 Head Green Cabbage~thinly sliced

Start by making the Dinner Roll Dough
*you can also use frozen bread dough*
While the dough is rising you will cook the meat filling.
In a skillet brown your meat, onion and seasoning together. Turn down heat, add the shredded cabbage, and cover with lid. You just want the cabbage to wilt, then remove from heat. DO NOT over cook.

Once your dough is ready, roll out individual sized pieces of dough. Place a nice helping of meat filling into the center of one dough.

Cover with another piece of dough, making sure to pinch seal the seams.

Place on a lightly greased sheet pan to raise again for another 30 minutes.
You can sprinkle tops with sesame seeds if desired.

Bake in a 350 degree oven for 15-18 minutes.
Serve warm.
*These are also very good with Pastrami, or Roast Beef *

I really enjoyed the memories that came with this recipe. I hope you will take some time to reminisce a few of your childhood recipes.

Thank You Mrs. Rippetoe,

Lark