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Pork And Cabbage Pockets

Meat.World's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1 Cup (16 tbs) (110 To 115 Degree F)
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1
  Salt 1 Teaspoon, divided
  All purpose flour 3 Cup (48 tbs), divided
  Bulk pork sausage 1 Pound
  Shredded cabbage 3 Cup (48 tbs)
  Onion 1 Medium, chopped
  Water 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon, melted

In a large mixing bowl, dissolve yeast in water.
Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead for 6-8 minutes or until smooth and elastic.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place for 1 hour or until doubled.
Meanwhile, in a skillet, cook sausage until no longer pink; drain.
Add cabbage, onion, water, oregano, cumin, pepper and remaining salt.
Cook, uncovered, for 15 minutes or until vegetables are tender and no liquid remains.
Cool to room temperature.
Punch dough down.
Roll into a 24-in.x 12-in.rectangle; cut into eight 6-in.squares.
Spoon 1/3 cup filling into the center of each square.
Bring corners to the center and pinch to seal; pinch seams together.
Place on a greased baking sheet.
Cover and let rise for 30 minutes.
Brush with melted butter.
Bake at 375° for 25-30 minutes or until golden brown.

Recipe Summary

Main Dish

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