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Cabbage Pockets


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Member since 2015

Serves 24 pockets | Prep Time | Cook Time

Ingredients

Dough--I use the dough recipe for Cinnamon Rolls
2 packages yeast
1 c. lukewarm water
1 tsp sugar
1/2 c. Crisco
2/3 c. sugar
1 Tbsp salt
2 eggs
1 c. mashed potatoes
1 c. potato water or water
4 c. flour
4 more cups flour

Filling
3 pounds of ground beef
1 large onion--chopped
1 large head of cabbage--chopped in small pieces
salt
pepper


Make the filling for the cabbage pockets. While filling is cooking, make the dough. Put ground beef, cabbage and onion in large pot and cooking until cabbage is done. Stir often to break up the pieces of meat. Season with salt and pepper. Taste to make sure there is enough seasoning. There is no need to add water. The moisture in the cabbage and onion will be sufficient. This step takes quite a while. When cabbage is done, place the filling in a colander to drain all the liquid. Let cool. The filling needs to be cool before you put it in the dough. When dough is raised and the filling is cool, roll out 1/4 of the dough into a square. Don't roll the dough too thin or you're filling will pop through. Cut the square into 6 pieces. Fill each piece with some of the filling. Pull up the corners and seal the openings. Place each pocket into a greased pan. Let raise for 45 min. to an hour. Bake in a 350 degree oven until golden brown. I usually spread some butter over the hot pockets when they come out of the oven.


Pairs Well With


Notes

I remember loving the smell of baking cabbage pockets, although I usually ate the ham and cheese pockets that Mom made for the kids until I was old enough to appreciate the good stuff. Now, I sometimes make the full amount of dough, but cut the cabbage pockets recipe in half. That way, we still get a dozen cabbage pockets and I can use the remaining dough to make cinnamon rolls. I am not sure who made the original recipe, but I am giving credit to Mom.

-Sarah

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