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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 Time
    Prep: 25 min. + rising Bake: 25 min.
  • Makes
    8 servings

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 3-3/4 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

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 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 until doubled, about 1 hour.
  • 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 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
  • To make sure active dry yeast is alive and active, you may first want to proof it. Here's how: Dissolve one package of yeast and 1 teaspoon sugar in 1/4 cup warm water (110° to 115°). Let stand for 5 to 10 minutes. If the mixture foams up, the yeast mixture can be used because the yeast is active. If it does not foam, the yeast should be discarded.
  • Learn how to chop an onion without crying.
  • Nutrition Facts
    1 each: 405 calories, 19g fat (6g saturated fat), 51mg cholesterol, 558mg sodium, 47g carbohydrate (10g sugars, 3g fiber), 11g protein.
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    • waremour
      Aug 18, 2009

      Use Rhodes Bread