Instructions: Fry onions and hamburger in a heavy skillet or Dutch oven for a few minutes before adding cabbage. Add cabbage, season and simmer slowly for 20 minutes. When done, remove from heat and cool slightly.

Prepare hot roll mix on a slightly floured board, roll dough to a thin sheet (1/4-inch thick). Cut into 6 squares; on each square put a heaping tablespoon of filling. Bring the four corners together and pinch openings closed. Lay on a shallow greased pan or cookie sheet. Bake at 400 degrees. When done, turn berrachs over and brush with melted butter.

Serve warm.

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