Ingredients
For Filling:
-
1 lb. extra lean ground beef
-
1/2 a large onion, chopped
-
2 small garlic cloves, finely minced
-
3 Tbl. butter, cut up
-
1/4 cup chicken broth
-
1 tsp. Better Than Bouillon Beef Base
-
1 tsp. worcestershire sauce
-
1 tsp. balsamic vinegar, can also use regular vinegar
-
1 tsp. coarse ground black pepper
-
1/2 tsp. regular black pepper
-
1/2 tsp. regular table salt
-
1/8 tsp. onion powder
-
1/2 small head cabbage finely shredded and chopped
-
1/4 tsp. dark brown sugar
Rest of Ingredients:
-
1 1/2 cups (1 1/2 Tbl. per roll) of shredded mozzarella and provolone blend cheese, optional, (*or other cheeses see note)
-
2 (1 lb. each) loaves frozen bread dough, thawed overnight
-
1 stick butter, melted
Instructions
*The night before, spray frozen bread dough loaves with butter-flavored cooking spray (I use Crisco's), and wrap each tightly with plastic wrap. Place into fridge to thaw overnight.In large frying pan, sauté ground beef and onion until done, breaking up into small pieces as you go. *Drain any excess grease if necessary. Add garlic, and sauté 1 minute longer. (*I didn't need to drain because the grease was so minimal that it wasn't necessary. And a little just adds flavor!)Add butter, hot chicken broth mixed with the beef bouillon base, worcestershire, vinegar, both peppers, salt, and onion powder. Add shredded cabbage. Toss well to mix. Cook over medium-low heat, covered, stirring occasionally, until cabbage is very tender, (15 - 20 minutes). During the last 5 minutes, add dark brown sugar. Remove from heat and set aside. (*This can be made ahead of time and held for 1 - 2 days.)Preheat oven to 350º F. Spray 2 baking sheets with butter flavored no-stick spray (I really like Crisco's the best), and set aside.Cut first loaf into 8 slices, remove one slice and keep the rest wrapped so they don't dry out. Place one dough disk onto wooden cutting board, and press out, starting from the center and working your way to the edge (just like making a pizza), into a 4 1/2 - 5 inch round circle.Place about 1 1/2 tablespoons of shredded cheese in the center, then top with a mound ( about a 1/3 cup) of the meat mixture. Bring up the sides, a bit at a time, pulling up and over the top, overlapping with each bit. (Just like you were making a Chinese dumpling or "crunchwrap".) Pinch a little to seal, and place seam side down onto your prepared baking sheet. Brush with melted butter. Continue with rest of loaf.When all first 8 are made and basted, pop the sheet into the oven and bake for 25 - 30 minutes until golden. Remove from oven, then remove rolls from sheet and place onto a cooling rack. Baste with more melted butter.Make a second batch with the second loaf and rest of ingredients. (*You can make these the next day if you'd like.) *If making the second day, you don't have to warm the meat mixture.Let cool just a little, then slice in half with a serrated knife and serve with spicy brown mustard and ketchup for dipping if desired. These are fantastic just as is, though!
Notes
*Other cheeses that work well are American, co-jack, pepper-jack, swiss, sharp white cheddar, blue, havarti, or even a nice strong horseradish cheese!
