As I often mention, we eat very little beef in my house, so when we do, it has to be special. This is a recipe I found in the newspaper over 10 years ago and has been a surprise treat every time I have made it.
Called “Desperized” Bierocks in the original article, this is simply ground beef, onions and cabbage cooked and then baked in crescent roll dough. So simple, yet when they are served with some good mustard…yum!
Beef and Cabbage Packages
very slightly adapted from Beverly Mills and Alicia Ross “Desperized” Bierocks 2005 (United Features Syndicate)
2 tsp vegetable oil
1 large onion, chopped
1 lb extra lean ground beef (90% lean)
1/2 cabbage, very thinly sliced and coarsely chopped
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 (8oz) cans refrigerated crescent roll dough
Deli-style or coarsely ground mustard, for serving
Preheat oven to 350F.
In a 12″ skillet, heat oil over medium-high heat. Add the onions and ground beef, cooking and stirring until the beef is browned and crumbled, about 6 minutes. Add the cabbage, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted, about 4 more minutes (if the cabbage is taking a while to wilt, you can cover the skillet for a minute or two). Remove the skillet from the heat. Spray 2 muffin tins with cooking spray (you will only need 16 of the cups). Place the wide side of each dough triangle over the a cup, allowing the wide part to dip into the cup. The dough will not cover the whole cup, that is fine. Add 1/4 cup of filling to each cup. Fold the 3 points over the top of the filling. Do not worry about sealing in all the filling. Bake for 8 – 10 minutes, or until the dough is golden brown. Serve immediately with mustard for dipping. Enjoy! Serves 6 – 8.