1
Chop the green cabbage into small pieces, set aside
2
set the electric skillet to 200, add a 1/2 teaspoon olive oil
3
Sauté the meat until almost done drain any grease
4
add the onion, garlic, salt and pepper
5
cook until the onion is transparent
6
Lower the heat to low, top the meat mixture with the chopped cabbage
7
add the water, place the lid over the pan
8
cook until the cabbage is soft and limp stirring occasionally
9
add more water if needed, turn burner to simmer if needed.
10
place the mixture in a strainer drain any liquid
11
place in a sealed container (it is easier to fill the dough cold)
12
refrigerate over night
13
place the Rhodes roll in a muffin tin to thaw, grease the pan and roll
14
cover with saran wrap, refrigerate to thaw overnight
15.when thawed lightly flour surface using a rolling pin to flatten each roll
16
place 1 tablespoon of mixture on each flattened roll
17
fold up sides and pinch/twist to seal, brush twist with raw egg
18
place on greased cookie sheet pressing down lightly into a square
18
set the oven to 350 degrees
19
brush roll with cooking spray or olive oil, done when golden brown
20
eat as is or dip in mustard
These don't last long so yummyº
these can freeze microwave each one 15-20 seconds or downsize your recipe to what you will eat for the day or week
