Savory Bakery Buns filled with nutrient rich cabbage and onions.
Beirocks come to us by way of German immigrants who settled in the Midwest.
They make for a succulent meal fresh and steamy hot from the oven.
They are also a great make ahead meal for easy to grab lunches. Or a quick heat and eat supper for those eat-on-the-run evenings.
Man-filling and a great way to teach your kids a love of their healthy green vegetables.
Cabbage is good for your digestion, lowers bad cholesterol, heals stomach lining and has high levels ofvitamin K, vitamin C, folate, manganese and vitamin B6. Along with thiamine, panothenic acid, calcium, magnesium, potassium, riboflavin and vitamin A.
I like to do little extras like seasoning the beef with onion and garlic powder while I brown it, adding a healthy dose of marjoram with the caraway seeds, and buttering the tops of the buns when they come out of the oven.
But it is delicious when cooked simply as the recipe is written.
Serve with Gulden’s stone ground mustard. Also good with Colman’s mustard, although Colman’s is a very strong mustard. So only true mustard lovers will enjoy dipping their Beirock in Colman’s.