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Brock

Europe, Central: German

This recipe is important to my family because it has been passed down from generation to generation through grandparents...etc. We don't really have a special occacion on where we eat it or a story behind it. I just know that it's been passed down.

Ingredients

1 loaf of frozen bread (thawed according to package)
1 lb of cooked hamburger meat
1/2-1 head of cabage (depending on size)
Salt and pepper for taste

Preparation

First break the bread dough into how many brocks that you want. Roll the dough out then. Then, put some of the cabage and hambuger into each one, evenly. Then close the bread around the cabage and cook until bread is done.

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