EASY CABBAGE POCKETS
I grew up in a town that was filled with Wolgadeutsche, or Germans from Russia. Family members and friends of the family made these cabbage pockets, sometimes called Krautbrot or Bierocks. This is a perfect food for lunches, as it is self contained and freezes well. I have changed it slightly to make it easier to make and enjoy. I love mine served hot, with ketchup for dipping!
Provided by Niki Frick
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
- Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
- Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 22.9 g, Cholesterol 13.1 mg, Fat 5.4 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 226.6 mg, Sugar 3.9 g
CABBAGE PACKETS STUFFED WITH SHRIMP AND SALMON
Provided by Bryan Miller And Pierre Franey
Categories main course
Time 45m
Yield Four servings
Number Of Ingredients 22
Steps:
- Bring a large pot of lightly salted water to a boil and immerse the cabbage head. After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander. Continue cooking until all the leaves are loose, about 10 minutes. Rinse the cabbage leaves under cool water and drain.
- Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
- To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds. Add the egg whites and puree for about 45 seconds, or until the mixture is smooth. Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth. (You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute. If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.) Stir in the scallions. There should be about two cups of filling.
- To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern. The top edges of the leaves should overlap and the three stem sides should face away from the center. Cut out the tough white stem sections. Salt and pepper the cabbage generously. Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
- Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal. Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet. The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves. Carefully open the cloth and set aside the packet, seal side down. Repeat to make a total of eight packets.
- To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well. Add the remaining ingredients and cook for another minute, stirring occasionally.
- Gently place the cabbage packets in the pot, seal side down. Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes. To serve, place two cabbage packets on each of four plates and spoon some sauce around them.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 1277 milligrams, Sugar 6 grams, TransFat 0 grams
KIELBASA AND CABBAGE PACKETS
Kielbasa, cabbage and potatoes flavored with ketchup, mustard and caraway - cooked in foil. Perfect for summer meals and no pans to wash! The packets can also be baked in the oven.
Provided by Lorac
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to medium high.
- Tear off 4 18x12 sheets of heavy duty aluminum foil.
- Place 1/4 of all the ingredients on each sheet and double fold the edges.
- Grill uncovered, 4-6 inches from the heat source, for 30-40 minutes or until the vegetables are tender.
Nutrition Facts : Calories 581, Fat 21, SaturatedFat 7.1, Cholesterol 78.4, Sodium 1905.8, Carbohydrate 77.3, Fiber 10.6, Sugar 17.1, Protein 24.9
CABBAGE PACKETS
Given to me by a friend who NEVER cooks anything, it doesn't get much easier than this. These are great on the grill, but can be done in the oven too. ***I have altered cooking times as I see that they were too long and made sure to clarify that the bacon has to be cut into pieces and separated...
Provided by Tasses
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice cabbage into six 2" thick slices.
- Lay each slice on individual sheets of foil (approximately double the size of the cabbage slice).
- Top with thick onion slice, 1 T butter, and 1/6 of the bacon pieces.
- Salt & pepper to taste.
- Seal foil into packet.
- Grill at 375 for 30 minutes .
- P.S. This can also be made as a casserole in a 13x9 glass pan sealed in foil, baking at 350 for 30 minutes.
Nutrition Facts : Calories 288, Fat 24.9, SaturatedFat 10.6, Cholesterol 46.1, Sodium 397.7, Carbohydrate 11.2, Fiber 3.8, Sugar 6.5, Protein 6.9
HEARTY BEEF & CABBAGE POCKETS
I found a similar recipe many years ago and experimented with my own version until I had it just right. If you can't find the frozen rolls, you can use a homemade dough. -Elaine Clark, Wellington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Let dough stand at room temperature 30-40 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 12-15 minutes or until meat is no longer pink, breaking meat into crumbles; drain. Stir in carrots, chiles, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender., On a lightly floured surface, press or roll each dinner roll into a 5-in. circle. Top with a heaping 1/3 cup filling; bring edges of dough up over filling and pinch to seal., Place on baking sheets coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. Freeze option: Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a baking sheet coated with cooking spray in a preheated 350° oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
GRILLED CABBAGE PACKETS
I got this recipe on allrecipes.com. I do increase the garlic and add a little Mrs. Dash over each wedge. Sometimes I'll dice turkey bacon and add it. Instead of butter I use I Can't Believe Spray.
Provided by Luvs 2 Cook
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat, and lightly oil grate.
- Place each wedge of cabbage on a sheet of aluminum foil. Top with onion slices, bell pepper slices, garlic, black pepper, and butter.
- Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
- Cook on hot grill for 30 to 45 minutes, turning packets every 10 minutes.
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- Roughly chop the cabbage (you can also shred it). Cut the potatoes and sausages into chunks. Cut the onion into quarters and separate the layers.
- Transfer everything into a large bowl and add chopped parsley. Season with salt, pepper, caraway seeds and drizzle with olive oil. Toss the salad around several times until all the ingredients are well coated.
- Transfer the mixture onto 4 large sheets of tin foil. Wrap each pocket well, making sure there is no holes or gaps.
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