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| Easy Cabbage Pockets |
"I grew up in a town that was filled with Wolgadeutsche, or Germans from Russia. Family members and friends of the family made these cabbage pockets, sometimes called Krautbrot or Bierocks. This is a perfect food for lunches, as it is self contained and freezes well. I have changed it slightly to make it easier to make and enjoy. I love mine served hot, with ketchup for dipping!"
Ingredients :
- cooking spray
- 1 pound ground beef
- 1 large onion, chopped
- 1 head cabbage, shredded
- salt and ground black pepper to taste
- 1 (2 pound) package frozen dinner rolls, thawed
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
- Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
- Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.
Notes :
- Pockets can also be baked on a baking sheet. Fold dough in half over filling and seal with a toothpick, if necessary.
- Butter can be substituted for cooking spray, if desired.
- Cooking time will vary based upon type of frozen dinner rolls used. You can also follow package directions for cooking time.
- Any leftover meat and cabbage filling can be frozen and used later.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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