Cabbage Pockets
Yield
1 batchPrep
1 hrsCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| ½ | cup |
vegetable shortening
|
*
|
| 1/4-1/2 | cup |
sugar
|
|
| 1 | x |
salt
|
*
|
| Meat filling | |||
| 1 ½ | pounds |
ground beef
|
|
| ½ | each |
onions
|
|
| ½ | each |
cabbage
shredded |
|
| 1 | package |
taco seasoning mix
or 2 tb of chili powder |
*
|
| 2 | teaspoons |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 118 | ml |
vegetable shortening
|
*
|
|
sugar
|
|
||
| 1 | x |
salt
|
*
|
| Meat filling | |||
| 680.4 | g |
ground beef
|
|
| 0.5 | each |
onions
|
|
| 0.5 | each |
cabbage
shredded |
|
| 1 | package |
taco seasoning mix
or 2 tb of chili powder |
*
|
| 1E+1 | ml |
garlic powder
|
|
Directions
Cover with 1 cup boiling water. Stir until shortening melts and sugar dissolves. Add 3 cups flour to make smooth batter. Then add 2 eggs and 1 cup warm milk.
Dissolve 1 package yeast in ½ cup warm water (110 degrees). Place 1 Tablespoon sugar to activate yeast. When bubbly, add to the batter. Mix well. Add enough flour to make easy handling (app. 3 to 4 cups)
Let rise once until double in bulk. (app. 45 minutes). Punch down. Let rise again. ( 45 minutes) Take half of dough and roll out to about ¼ inch thickness. Cut into squares (app. 4 x 4) The size can be determined by you. Spoon meat filling into each square. Pull corners together in the middle and pinch together. Place on greased baking sheet; seam side down. Let rise for 30 minutes. Bake at 350℉ (180℃) for 30- 40 minutes.
Brown hamburger with onions. When almost done, add cabbage. Drain any grease before adding spices.
