Beir-Ox's...Beerox...or however you say them!

So my cousins wife Gena makes these fantastic little bundles of cheap yumminess called "Beer Ox's". I don't know how that's really spelled, and neither does she, so for the sake of simplicity, we're going to spell it like it sounds. Everybody good on that one?

Gena's Beer Ox's are basically bread rolls filled with ground beef, cabbage and onion. They are really inexpensive and fast to make. The kids love to dip them in ketchup and call them Hamburger rolls. Here's my version with ground turkey.

Beer Ox's (would that be Beer Oxen for a whole pan?)

1 lb ground turkey (or beef)

1/2 head cabbage, shredded and diced

1 medium to large onion, diced

1/2 tsp thyme

salt and pepper to taste

12 Rhodes frozen dinner rolls

Place dinner rolls in a lightly greased 9x13 pan and allow to thaw to room temperature, but not rise - about 2 hours. In a saute pan, cook the turkey until no longer pink. Remove from pan and set aside. In the same pan, saute the onion until translucent, adding a little oil if necessary. Add diced cabbage and continue to cook until cabbage is cooked through. Add the turkey, thyme and salt and pepper and stir together. Remove from heat.

Preheat oven to 350. Take a defrosted rolland press flat until it's about a 5" circle. Add 2 tablespoons (more or less) to the center of the roll and pull the sides up, pinching to seal. Place filled roll back in the pan, seam side down. Repeat with remaining 11 rolls.

Place full pan of filled rolls in the oven and bake for 15-20 minutes, or until rolls are lightly browned on the top. Remove from the oven and enjoy! Great dipped in ketchup or hot mustard.