12 Rhodes Texas™ Rolls, or 24 Rhodes™ Dinner Rolls, thawed but still cold
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
Sauté 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 degrees F for 30-35 minutes.
Recipe and photograph courtesy of Rhodes International - rhodesbread.com.