Taste of Home
Hearty Beef & Cabbage Pockets
TOTAL TIME: Prep: 1 hour + rising Bake: 15 min.
YIELD: 2 dozen.
I found a similar recipe many years ago and experimented with my own version until I had it just right. If you can't find the frozen rolls, you can use a homemade dough. —Elaine Clark, Wellington, Kansas
Ingredients
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24 frozen Texas-size whole wheat dinner rolls (3 pounds total), thawed
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1-1/2 pounds lean ground beef (90% lean)
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1/2 pound reduced-fat bulk pork sausage
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1 large onion, chopped
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1 pound carrots, grated
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2 cans (4 ounces each) chopped green chiles
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2 tablespoons prepared mustard
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 small head cabbage, shredded
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2 large egg whites
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2 teaspoons water
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Caraway seeds
Directions
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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 until meat is no longer pink, 12-15 minutes; crumble meat; drain. Stir in carrots, chiles, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender.
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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.
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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°.
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4.
Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown.
Nutrition Facts
1 stuffed pocket: 239 calories, 7g fat (2g saturated fat), 24mg cholesterol, 379mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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