Bierock Crescent Casserole

Do you say "Brook" or Brock" or even Runza? My origins must have some southern influence, I've learned it 'bur-ock', dragging it out to two syllables. But however you say it, this savory pastry baked with a stuffing of ground or shredded meat, onions, and shredded cabbage is a good winter supper. The traditional food was brought to Kansas and Nebraska (thats the 'runza') in the 19th century by German-Russian immigrants. They were the same ones that brought us Turkey Red Winter Wheat, making Kansas the breadbasket of the world. They were originally served as a pocket sort of sandwich, so it was easy to take to the field for workers. 

This recipe is from our Greenwood County Cattlewomen's cookbook and combines beef and bread - two great Kansas products. It made a good supper for the week of Kansas Day. We liked it as a casserole, easy to fix and servings sizes can vary. Serve with a cold Jello salad or applesauce. I made one-half the recipe in a 8x8-inch baking dish. 

Bierock Crescent Casserole

2 pounds ground beef

1 large onion, chopped

2 cloves garlic, minced

1 head cabbage, shredded (or buy slaw mix)

2 cups grated cheddar cheese

2 packages crescent rolls

salt & pepper to taste

Heat oven to 375 degrees (or directions on crescent roll package). Brown ground beef with onion and garlic, drain. Salt and pepper to taste. Add shredded cabbage. Turn heat down and cover skillet. Allow cabbage to wilt. Add shredded cheese and allow to melt. Spray a 9 x 13 inch pan with cooking spray. Place one roll of crescent rolls on bottom of pan. Pinch perforations together. Add beef/cabbalge/cheese mixture to pan. Cover with remaining crescent rolls. Bake according to directions on crescent roll package. Cut and serve.