Cabbage Pockets
Submitted by 25thranger
Homemade yeast dough stuffed with seasoned ground beef and shredded cabbage, then baked golden. Like bierocks with a spicy taco twist the whole family will love.
YIELD
1 batchPREP
1 hrsCOOK
30 minREADY
1 hrsIf bierocks and tacos had a baby, these cabbage pockets would be it. Soft, pillowy yeast dough wrapped around a savory filling of browned ground beef, shredded cabbage, and onions seasoned with taco spices and garlic.
The dough is simple: shortening, sugar, flour, eggs, milk, and yeast. It rises twice for a light, tender texture that puffs up around the filling in the oven. Each pocket gets pinched closed, set seam-side down, and baked until golden brown.
These are made for feeding a crowd. Pack them for lunches, freeze them for later, or set out a tray and watch them vanish at a game-day gathering.
Variations
- Swap the taco seasoning for sauerkraut and caraway seeds for a traditional German bierock
- Use ground turkey or pork instead of beef
- Add shredded cheese inside for a melty surprise in every bite
Pro Tips
- Drain the meat filling well before stuffing; excess grease will make the dough soggy
- Pinch the seams tightly and place them down on the baking sheet so they don’t open during baking
- These freeze beautifully; reheat from frozen in the oven for a quick meal
Ingredients
Directions
Cover with 1 cup boiling water. Stir until shortening melts and sugar dissolves. Add 3 cups flour to make smooth batter. Then add 2 eggs and 1 cup warm milk.
Dissolve 1 package yeast in ½ cup warm water (110 degrees). Place 1 Tablespoon sugar to activate yeast. When bubbly, add to the batter. Mix well. Add enough flour to make easy handling (app. 3 to 4 cups)
Let rise once until double in bulk. (app. 45 minutes). Punch down. Let rise again. ( 45 minutes) Take half of dough and roll out to about ¼ inch thickness. Cut into squares (app. 4 x 4) The size can be determined by you. Spoon meat filling into each square. Pull corners together in the middle and pinch together. Place on greased baking sheet; seam side down. Let rise for 30 minutes. Bake at 350℉ (180℃) for 30- 40 minutes.
Brown hamburger with onions. When almost done, add cabbage. Drain any grease before adding spices.
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