Beef Cabbage Pockets
Beef Cabbage Pockets
I often talk about the recipes I grew up on. My mom is a really creative cook. She always found ways to get my sisters and I to eat our veggies without a fight.
This recipe for Beef Cabbage Pockets was inspired by her creativity. I remember eating something like this growing up. Some people refer to them as Bierock which is a German meat turnover. 😀
My kids (ages 6 and 8) are at the age that they want to cook with me. I like that they are showing an interest. It’s fun to see their take on cooking. They are always surprised and give me comments like “Are we really going to eat that!?!?” This recipe is great for little helpers. I have also found if they take ownership they tend to gobble up food without complaints. Win-win!😀Beef Cabbage Pockets are great to get the kids involved in cooking. Savory bread pockets full of… Click To Tweet
I start with the dough first because it needs time to rise.
To make the dough:
Dissolve the yeast in water and let stand 5 minutes.
Add sugar, butter, egg, salt and 1/2 of the flour.
Beat on low speed with an electric mixer until smooth.
Gradually add in the remaining flour to make a soft dough.
Place the dough into a well greased bowl, rolling to coat all sides.
Cover tightly, place in a warm place and let rise for 1 hour or until doubled in size.
While the dough is rising it is time to make the filling.
To Make the filling for the Beef Cabbage Pockets:
Saute the ground beef with the cabbage, onion, garlic, salt and pepper until the cabbage and onions are tender. Drain.
I make 1/2 of the recipe mild for the kiddos and the other 1/2 spicy for the adults.
To make spicy for 1/2 of the recipe add 1/8 cup chopped red bell peppers and 1/8 cup chopped jalapeños. (Add 1/4 cup of each for the full recipe.)
When the dough has risen:
Punch the dough and turn onto a lightly floured surface.
Knead the dough and shape into a large ball.
With a floured rolling pin, roll dough to about an 1/8 inch thick circle. (Or circle-ish shape)
Find a large lid or bowl to cut the circles. I use the lid of the fancy nuts you can buy at Costco.
I would suggest no less than 4″ because you need to fit in a good portion of the filling.
This is Max. He was my helper for the day. He loves to help cut the circles and fill the Beef Cabbage Pockets too! 😀
At this point pre-heat your oven to 375°
To fill the Beef Cabbage Pockets add about an 1/8 cup of filling.
Fold over and press the edges together.
Pinch edges to form a seal.
For the kids version brush with olive oil and sprinkle with sesame seeds.
For the adult version brush with olive oil and sprinkle with crushed red pepper flakes and garlic salt.
Bake for 16 minutes or until golden brown and cooked through.
I like to serve with assorted mustards.
I hope you enjoy!
- 1 Pound ground beef
- 1/4 cup onion, chopped
- 1/2 head green cabbage, shredded
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- For half kids and half adult version you will need
- 1/8 cup red bell pepper, finely chopped
- 1/8 cup jalapeño, finely chopped
- For full adult version add 1/4 cup of each
- For full kids version omit red pepper and jalapeño
- (1) 1/4oz packet Dry yeast
- 1 cup warm water
- 3 Tablespoons Sugar
- 2 Tablespoons Butter
- 1 egg
- 1/2 teaspoon salt
- 3 - 3 1/2 Cups all purpose flour plus additional for the rolling surface and rolling pin
- 2-3 Tablespoons olive oil
- Kids version- sesame seeds
- Adults version- crushed red pepper flakes and garlic salt
- Dissolve the yeast in the warm water- let stand 5 minutes
- Add sugar, butter, egg, salt, and 1/2 of the flour to the yeast mixture
- Beat on low speed with electric mixer until smooth.
- Gradually stir in the remaining flour to make a soft dough.
- Place dough in a well greased bowl, roll to coat all sides.
- Tightly cover and let rise in a warm place for about an hour until doubled in size.
- Punch dough and turn onto a lightly floured surface.
- Knead dough and form into a large ball.
- Dust rolling pin and roll dough out to a 1/8 inch thick circle.
- Cut 4" circles
- Gather dough scraps and re-roll
- Repeat until you have 22 circles
- Sauté the beef in a large skillet with the cabbage, onion, garlic, salt and pepper
- If you are making both versions divide the beef mixture in half and add the bell pepper and jalapeños to half.
- Set aside to cool.
- Fill the pockets by filling each circle with 1/8 cup beef mixture.
- Fold circle in half and press edges together.
- Pinch edges to seal.
- Brush with olive oil.
- For kids version sprinkle with sesame seeds.
- For adult version sprinkle with crushed red pepper flakes and garlic salt.
- Bake at 375° for 16 minutes until golden brown and cooked through.
- Serve with your favorite mustard.