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Pork and Cabbage Pockets

Name: Pork and Cabbage Pockets
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 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, room temperature; 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

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Test Kitchen Approved

Total Time

Prep: 25 min. + rising Bake: 25 min.

Makes

8 servings

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

Pork and Cabbage Pockets Recipe photo by Taste of Home

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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, room temperature
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 pocket: 405 calories, 19g fat (6g saturated fat), 51mg cholesterol, 558mg sodium, 47g carbohydrate (10g sugars, 3g fiber), 11g protein.

Pork and Cabbage Pockets

Total Time

Makes

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Ingredients

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