Beef & Cabbage Beer rocks (Beirocks) a easy twist to an old recipe

DIRECTIONS Cook the roast to tender well as directed. Let cool Shred, using a meat grinder if available if not shred as well as possible. Take your head of Cabbage, shred also as you would for cole slaw. Mix Roast & Cabbage in skillet & pepper WELL. Add 1/2 to 1 cup of water and steam the two until cabbage is tender and water is gone. Mixing well, then let cool completely again. Roll out each biscuit and fill with mixture leaving about a 2 inch edge around. Bring edges together like a envelope and pinch. (like pizza pockets or a pastry shell) Turn beerock so that the flap side is down, on foiled and cooking sprayed cookie sheet. Cook as directed on Biscuit can.

for 8 to 10 minutes or golden brown.