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Hearty Beef & Cabbage Pockets Recipe
Hearty Beef & Cabbage Pockets Recipe photo by Taste of Home

Hearty Beef & Cabbage Pockets Recipe

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I found this recipe many years ago and the only ingredients listed were hamburger, cabbage, onion, salt and pepper. After a bit of experimenting, I decided this is one for the books. Homemade dough can be used or, If you can't find the frozen rolls, a 48-ounce package of frozen whole wheat bread dough can be cut into 24 pieces instead. —Elaine Clark, Wellington, Kansas
TOTAL TIME: Prep: 1 hour + rising Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 1 hour + rising Bake: 15 min.
MAKES: 24 servings


  • 24 frozen dough Texas-size whole wheat dinner rolls (3 pounds total), thawed
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1/2 pound reduced-fat bulk pork sausage
  • 1 large onion, chopped
  • 1 pound carrots, grated
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small head cabbage, shredded
  • 2 egg whites
  • 2 teaspoons water
  • Caraway seeds

Nutritional Facts

1 stuffed pocket equals 239 calories, 7 g fat (2 g saturated fat), 24 mg cholesterol, 379 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.


  1. 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, chilies, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender.
  2. 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.
  3. 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°.
  4. Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. Yield: 2 dozen.
Freeze option: Freeze baked and cooled pockets in resealable plastic freezer bags. 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.
Originally published as Hearty Beef & Cabbage Pockets in Taste of Home September/October 2013, p1-27

Nutritional Facts

1 stuffed pocket equals 239 calories, 7 g fat (2 g saturated fat), 24 mg cholesterol, 379 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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Reviewed Jul. 24, 2014

"This recipe is pretty good and is one of my favorite freezer meals to make. I would recommend making half the filling ingredients because it makes way to much. You only need 1/4 cup of filling per roll so halving will give you plenty. I would also recommend adding more salt and using spicy brown mustard and maybe some garlic if you like it. Best thing is this idea can be made into a lot of other things like make your own pizza pockets, or sloppy joe pockets. perfect meal for a busy week night."

Reviewed Mar. 2, 2014

"Used the bread machine to do the dough from scratch, and stuffed that with the filling. Really good, just like you get at one of the Texas Kolache bakeries."

Reviewed Dec. 15, 2013

"These were great and easy to make. It took us about 20 minutes to cook the insides and wrap them. It would have helped to have a picture of what the rolled uncooked product (or even the finished WHOLE) looked like for comparison as I wasn't exactly sure how to wrap them. But it appears that I did just fine and they taste great. Shockingly our four year old loves them. I didn't expect him to even want to TRY one let alone love it."

Reviewed Nov. 18, 2013

"My family LOVES these! I use lots of extra spicy brown mustard and I also add other chopped veggies like diced zucchini. My teenage sons gobble the filling up before I can get it into the rolls."

Reviewed Oct. 23, 2013

"Was not a fan of this..."

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