Easy Cabbage 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:

• Dough:.
• Measure 1 3/4 cups flour into large bowl.
• Stir in sugar, salt, and yeast.
• Heat water, milk and shortening until warm (120deg).
• Pour into flour mixture; add eggs and beat.
• Stir in rest of flour; knead 3 minutes.
• Cover; let rest 20 minutes.
• Filling:.
• Brown beef; add other ingredients.
• Cook till cabbage is wilted.
• Roll dough thin.
• Cut into 6" squares.
• Put 3 Tblsps of filling in center; bring corners up and seal.
• Bake at 350 for about 20 minutes or until golden.