Pork And Cabbage Pockets Recipe

Name: Pork And Cabbage Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm water (110u00b0 to 115u00b0); 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

Servings: persons

1 package (1/4 ounce) active dry yeast
1 cup warm water (110u00b0 to 115u00b0)
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

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 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.
2
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.
3
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
4
. Cover and let rise for 30 minutes.
5
Brush with melted butter. Bake at 375u00b0 until golden brown, 25-30 minutes.

825

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 1/4 cup shortening, 1/4 cup sugar, and more.

Yes, Pork And Cabbage Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork And Cabbage Pockets

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