"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cabbage Pockets Recipe

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This recipe for Cabbage Pockets, by , is from Something I Threw Together - Favorite Recipes From Leola Hinton's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown neighbor in Fort Morgan, Colorado
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 heads cabbage
5 1/2 pounds hamburger
3 large onions
salt and pepper to taste
6 loaves of bread dough

Directions:
Directions:
Cook hamburger and onions together. When well done, drain fat and add salt and pepper. In a large kettle, cook sliced cabbage (begin with a little water in bottom of kettle). When cabbage is cooked, mix all ingredients together.
Roll out bread dough, 1/2 loaf at a time (enough for two large cabbage pockets). Divide dough and spoon mixture into middle of each section. Roll dough around mixture and crimp edges to enclose.
Place in baking dishes or on cookie sheet and bake at 350 degrees until bread is cooked (golden brown).

Personal Notes:
Personal Notes:
These are great for those evenings when nothing has been planned for dinner. They can be stored in the freezer, individually wrapped in aluminum foil. Just pop them in the oven and bake them until they are hot in the center. Mom used to make these and roll them in newspaper while still piping hot. She'd fill a paper sack full of them and when Dad got off work, we'd load up the station wagon and go fishing. They stayed hot for hours and were so good. I don't remember much incredible fishing, but I remember the cabbage pockets.

 

 

 

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