Cabbage Pockets

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.