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Beef & Cabbagge Pockets Recipe

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This recipe for Beef & Cabbagge Pockets is from How to Cook in Granny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 frozen dough Texas size whole wheat dinner rolls, thawed
1 1/2 lb. lean ground beef
1/2 lb. bulk pork sausage
1 large onion, chopped
1 lb. carrots, grated
2 cans (4 oz. each) chopped green chilies
2 T. prepared mustard
1/2 t. salt
1/2 t. pepper
1 small head of cabbage, shredded
2 egg whites
2 t. water
caraway seeds
Directions:
Directions:
Let dough stand at room temperature 30 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 15 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in carrots, chilies, mustardº, 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 inch circle. Top with a heaping 1/3 C. of 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 350º.

Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15 - 20 minutes or until golden brown.
Personal Notes:
Personal Notes:
Freeze baked and cooled pockets in a resealable plastic freezer bags. Reheat frozen pockets on a greased baking sheet in a preheated 350 degree oven for 30 - 35 minutes or until heated through.

 

 

 

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