More garden produce sketching. We had some good looking cabbage this year. A little cabbage goes a long ways, so a couple heads is enough. Wilma cooks up a big batch of bierocks and freezes them for quick meals. Can't beat them! Once in a great while I'll find a restaurant that gets close to their quality, but not often. This is a dish I got introduced to when I married her. Glad I did . . . both.
Tuesday, August 4, 2009
Cabbage Convert
More garden produce sketching. We had some good looking cabbage this year. A little cabbage goes a long ways, so a couple heads is enough. Wilma cooks up a big batch of bierocks and freezes them for quick meals. Can't beat them! Once in a great while I'll find a restaurant that gets close to their quality, but not often. This is a dish I got introduced to when I married her. Glad I did . . . both.
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8 comments:
Now that you've shown the intricate cut view of th cabbage I will look at one more closely from now on--I like it stuffed and cooked by a Polish woman I know and my mother served it with lots of butter and salt and pepper--nd the bisskits :-) make my mouth water...winna
Wonderful line work!
I LOVE good bierocks -- a health food market in Wichita sells really good ones made buffalo meat. Except they add a bit of cheese and I never put cheese in those I make from scratch.
Great view of cabbage, carefully done and not over worked, and We all know the way to a man's heart :-)
Very nicely done ... what are "bierocks"? lol nancy
Sorry, when you are of German heritage and all your relative are and local restaurants sell it, I forget others don't know. Bierocks are seasoned cooked ground meat mixed with shredded cabbage and wrapped in dough and baked. Very mild taste, and addictive.
I really like how you did the cabbage! Great journal post!
This was a fun post! My family is German, but our ancestors lived in Russia for a time. I love that Russian food better than the German food my dad makes! Our grandmother taught us to make the bierocks. Have you ever had them with berries? We had the berry type in the bread dough and, alternatively, in a noodle casing that was fried in butter. MMMM (Haven't had the fried type since I was a kid.) Thanks for the memories!
My family loves them too - we always spelled it BEROX, but only because the recipe was word of mouth, I've never seen it in writing.
Linda B.
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