Pork and Cabbage Pockets Recipe

4 1 1
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Pork and Cabbage Pockets Recipe

Read Reviews
4 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 large egg
  • 1 teaspoon salt, divided
  • 3 to 3-1/2 cups 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, 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 24x12-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.
Originally published as Pork and Cabbage Pockets in Country Pork 1996, p22

Nutritional Facts

1 each: 405 calories, 19g fat (6g saturated fat), 51mg cholesterol, 558mg sodium, 47g carbohydrate (10g sugars, 3g fiber), 11g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon salt, divided
  • 3 to 3-1/2 cups 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
  1. 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, 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 24x12-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.
Originally published as Pork and Cabbage Pockets in Country Pork 1996, p22

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waremour User ID: 2523205 19456
Reviewed Aug. 18, 2009

"Use Rhodes bread"

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