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Pork and Cabbage Pockets

 Pork and Cabbage Pockets
I like to welcome my family home on fall days to the aroma of these hearty pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners.
8 ServingsPrep: 25 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt, divided
  • 3 to 3-1/2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1 pound bulk pork sausage
  • 3 cups shredded cabbage
  • 1 medium onion, chopped
  • 1/4 cup water
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon pepper
  • 1 tablespoon butter, melted

Directions

  • In a large 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,

2 of 2

Pork and Cabbage Pockets (continued)

Directions (continued)

  • 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. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 405 calories, 19 g fat (6 g saturated fat), 51 mg cholesterol, 558 mg sodium, 47 g carbohydrate, 3 g fiber, 11 g protein.