Pork and Cabbage Pockets
I like to welcome my family home on fall days to the aroma of these hearty pork pie pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners. —Jan Smith, Kalispell, Montana
Total TimePrep: 25 min. + rising Bake: 25 min.
- 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 3-3/4 cups all-purpose flour
- 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
- 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 until smooth and elastic, 6-8 minutes. 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, until vegetables are tender and no liquid remains, about 15 minutes. 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 sheets. Cover and let rise for 30 minutes.
- Brush with melted butter. Bake at 375° until golden brown, 25-30 minutes.
Test Kitchen Tips
Nutrition Facts1 pocket: 405 calories, 19g fat (6g saturated fat), 51mg cholesterol, 558mg sodium, 47g carbohydrate (10g sugars, 3g fiber), 11g protein.
Originally published as Pork and Cabbage Pockets in Country Pork
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