2 lb. ground beef (can also use ground turkey or rabbit)
4 lb. chopped cabbage or coleslaw mix
1 cup chopped or shredded onion
3-4 cloves garlic chopped
2 loaves bread mix
1 tbsp. salt
1 tsp. pepper
add parsley, to taste
(if using ground rabbit, add 1 tsp. sage to meat)

Cook cabbage, onion, garlic, and seasonings in large pot. Cabbage must cook down until soft.

Set bread to rise, through two settings.

Cook meat last (separate). Rinse meat with hot water to remove all grease.

Drain cabbage mixture, and add meat to mixture. Roll out bread to 4x4x1-inch thickness. Place mixture in center of bread. Bend layer over, and crimp edges of pocket.

Spray olive oil on bake sheet. Place Pedas on sheet. Spray light olive oil over all Pedas. Place in preheated oven on 350°F, for 20 minutes, or until golden. Can add butter on top of bread when finished.

This is an authentic Cherokee dish.

Submitted by: Anne Tomsik - Native American Indian Food