Beerocks (meat and Cabbage Rolls)

In a large skillet, salt and pepper the roast on both sides. Brown off roast on both sides. Add water to cover and braise on stove top or a 350 degree oven until well cooked. Set aside and cool. When cool, shred the beef and remove all fat. In another large skillet, saute the onions and garlic until onion is almost golden brown. Add the shredded cabbage and cook until limp. Add salt, pepper and shredded beef to the cabbage mixture and let stand until cool. Cut the loaves into 4 sections each and let rise. Roll out each section into an 8 inch square. Place 2-3 tablespoons of filling onto the square and roll up, folding the sides in to form a tight seal. Set the Beerocks aside to rise again. Place the beerocks on a baking sheet that has been sprayed with cooking oil and bake in a 350 degree oven for 25-30 minutes until golden brown. If you like a crusty beerock, spray the rolls with water just as they begin to brown. This may be repeated during the browning process. Serve hot.