Cabbage Pockets
Description
This Polish/German/Russian dish is fantastic. Be sure to make enough for everyone. If you have cabbage/sauerkraut haters in the family, you can substitute cooked rice instead.
Ingredients
2 packets yeast
½ c. sugar
1-½ T. salt
3-½ c. warm water
½ c. oil
1 T. vinegar
8 c. flour
2-3 cloves garlic, minced
1 whole onion, chopped
1 lb. lean lean ground beef
1 whole cabbage, shredded (or sauerkraut, well drained)
salt and pepper, to taste
Directions
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Mix yeast, sugar, sat, warm water, oil, vinegar, and flour together. Let rise 1 hour. Punch down. Let rise 45 minutes. Roll out to about 1/16 inch thick.
Saute garlic and onions; add ground beef and cook until browned. Drain off grease, if there is any. Add cabbage and cook until tender. Be sure to brown the cabbage for a better flavor. Salt and pepper to taste.
Preheat oven to 400 degrees.
Cut the dough into 5×5 inch squares. Put a generous portion of the beef mixture in the middle of each square. Gather all corners together and pinch shut each diagonal seam toward the center. Turn upside down on a baking sheet.
Bake 20 minutes. Remove from the oven and immediately brush them with butter.