Time 1h Yield 24 Number Of Ingredients 6 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.
Time 1h15m Yield 2 dozen. Number Of Ingredients 13 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.
Time 1h50m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Brown the bacon in a Dutch oven, over medium heat, until lightly browned, not necessarily crisp; remove bacon and set aside, leaving fat in pot. Turn the heat up to high and sear the beef until lightly browned; remove beef and set aside. Return the bacon to the pot and add the onion, celery, garlic, and cabbage; reduce heat back to medium and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the paprika and the orange zest. Return the beef to the pot along with 7 cups of stock; season with salt and pepper, cover, and simmer 30 minutes. Stir in the turnips and buckwheat groats, cover and cook until beef is tender, 30 minutes or more. Taste and adjust seasonings; serve with a dollop of sour cream, if desired. NOTE: If made in advance, and/or reheated, more stock may be needed.
Time 1h20m Yield 3 quarts, 12 serving(s) Number Of Ingredients 11 Steps:
In a Dutch oven, brown beef, drain. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.
More about “hearty beef cabbage pockets recipes”
Time 50m Yield 8 Number Of Ingredients 15 Steps:
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 surface; 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 degrees F for 25-30 minutes or until golden brown.
