Ingredients:
1 lb of lean ground beef.
1 medium onion, chopped.
½ head of cabbage, shredded.
1 envelope of onion soup mix.
Pinch of black pepper.
2 loaves of frozen bread dough, thawed.
Butter, optional.
Directions:
In a large skillet, brown the ground beef and chopped onion; drain off fat.
During the last five minutes of cooking, add the shredded cabbage, soup mix, and black pepper. Set aside.
Roll one load of bread dough into an 8-inch by 16-inch rectangle, then cut into eight 4-inch squares.
Spoon the mixture into the center of each square; bring up diagonal points, pinching edges closed.
Allow the cabbage rolls to rise on greased cookie sheet for 10 minutes or so.
Preheat your oven to 350°F (180°C).
Bake for about 20 minutes or until brown.
Brush the tops of warm rolls with butter, if desired.
Repeat the process with the second loaf of bread and remaining mixture.
This can be frozen (after baking) and reheated in your microwave.