Cabbage Stuffed Pita Pockets Recipes

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.

Steps:

• First, make the filling for the Stuffed Cabbage Leaves: Put the bread cubes in a small mixing bowl, add the milk, and leave the bread to soak until it is completely saturated. With your hands, squeeze out the excess milk. Discard the milk and add the soaked bread to a large mixing bowl with the meat, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate.
• Bring a pot of water to a boil and prepare a large bowl full of ice water. Add the cabbage leaves to the pot and blanch them in the boiling water just until they are slightly wilted, about 1 minute; drain them and immediately transfer the leaves to the ice water. When the leaves are cold, remove them from the water and pat them dry.
• With a small, sharp knife, cut the thick part of the stem from each cabbage leaf. Place a heaping 1/2 cup of the filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly, and then, starting at the stem end, roll up the leaf into a compact bundle. Set aside.
• Preheat the oven to 400 degrees F.
• Meanwhile, make the sauce: Heat a large heatproof saucepan over medium-high heat. Add the olive oil, onion, and garlic and saute until the vegetables are translucent. Add the tomato paste and paprika and saute briefly. Then, stir in the chicken stock, tomato sauce, balsamic vinegar, sugar, and sage. Season, to taste, with salt and pepper. Simmer for 5 minutes.
• Arrange the stuffed cabbage leaves neatly in a single layer in the saucepan. Bring the sauce back to a boil. Transfer the pan to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes.
• To serve, use a large spoon to transfer the rolls to a platter or individual heated plates. Spoon the sauce over and around them.

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Steps:

• Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.
• Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.

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.

Steps:

• Divide first 7 ingredients equally and stuff into pita breads.
• Pour dressing over and serve.