Rhodes Runzas (Bierocks)

Ok, folks!These cabbage biscuits brought back some special taste memories of when I was a child. My Aunt Annie, who is with the Lord today, used to make cabbage biscuits and it was always a favorite of mine. So, I found this recipe which is rather easy to make. My taste buds were happy :)

Servings:-12
Skills:-Intermediate

Ingredients
12 Rhodes Texas™ Rolls, or 24 Rhodes™ Dinner Rolls, thawed but still cold ( I covered them loosely with siren wrap to allow them thaw. The siren wrap will prevent them from getting hard on top until you start working with them.)

4 cups sliced cabbage

1 cup sliced yellow onion

1 tablespoon vegetable oil

8 ounces ground beef

1 teaspoon sugar

1 tablespoon vinegar

1 teaspoon salt

1 teaspoon pepper

1 cup mozzarella cheese, grated

2 tablespoons butter, melted
Instructions
Saute cabbage and onion in oil. Cover and steam for 40 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 20 minutes. Flatten each Texas™ roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close.Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350°F 30-35 minutes.