This is my Michigan friend Diane Toman's grandmother Schlieger's recipe. Diane doesn't think she used sausage, though. They are very good with mustard. Diane says, "Each beruk serves one person, or maybe two beruks for a guy."
Diane's Beruks
for 20 beruks
5 loaves of frozen bread
3 pounds ground beef
1 pound bulk sausage
1 head of cabbage, chopped
1 onion, chopped
Thaw the bread and let is raise according to package directions.
1. Cook and drain the hamburg and sausage.
2. Boil the cabbage in salted water and drain.
3. Mix cabbage, meats, and onions.
3. Pat a loaf of bread out into a square, and cut it into fourths.
4. Put some filling in the middle of a square of dough. Pull up the dough
and pinch together to make a pocket.
5. Flip it over and put on a greased sheet with the pinched side down.
6. Make the rest of the beruks the same way.
Bake 35 to 40 minutes at 350°.
When you take them out of the oven, spread a little butter on the top of each
one.
