Grandma VanLieshout’s German Beerox
Servings Prep Time
10 entrees 20 appetizers 30 minutes total
Servings Prep Time
10 entrees 20 appetizers 30 minutes total
  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, approx.10 minutes.
  2. Mix in milk, sugar, margarine, eggs, salt, baking powder, and 1/2 of the flour. Beat until smooth; add shortening and remaining flour until dough pulls together.
  3. Place in oiled bowl. Cover and let rise for 1 hour.
  1. In a large skillet, brown ground beef and sausage together. Drain, saving drippings in the skillet, and set aside.
  2. Add the 2 tablespoons olive oil. Saute onion, garlic, salt, lemon pepper, and mustard for 1 to 2 minutes.
  3. Add the cup of beer, cabbage, and meat mixture. Simmer 30 minutes.
  4. Drain any excess fluid. Cool until lukewarm-about the same time it takes the dough to rise.
  5. Preheat oven to 350 degrees. Coat a cookie sheet with non-stick spray.
  6. Punch down dough and divide (20 pieces for appetizers; 10 pieces for entrees).
  7. Roll each piece of dough into a 1/8-x1/4-inch thick square on a lightly floured surface and add filling (2 to 3 tablespoons for appetizers; 4 to 5 tablespoons for entrees).
  8. Fold corners to the center and pinch to seal edges. Place on prepared cookie sheet with pinched edges down. Let rise for 1 hour. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
  9. Bake in the preheated oven for 15 to 20 minutes, or until golden brown.
  10. Brush with butter (if not already done) and serve warm.
Recipe Notes

Recipe courtesy of Nancy Butzlaff.