Thursday, March 19, 2009

Cabbage Pockets-Grab and Go

Perfect for sailors on the go.

1 small green cabbage, shredded
2 tablespoons butter
1 1/4 pounds ground beef
1 medium onion, finely chopped
1/2 teaspoon salt1
1/2 - 2 teaspoons black pepper
Yeast bread dough

In a large pot, melt the butter and add the shredded cabbage. Stir to coat well. Cover and steam over medium heat for about 5 minutes, stirring occasionally.

In the meantime, brown the ground beef and onion in a skillet. Add the salt and pepper and continue cooking for 1-2 minutes.
Add the ground beef mixture to the cabbage pot. Mix.
Transfer the mixture to a colander and let it drain and cool completely, 1-2 hours.

Roll out your bread dough very thin. Cut in rectangles about 5" X 8". Place a large spoonful of the cabbage mixture in the center of each rectangle. Draw up the edges and seal.
Place the sealed side down on a greased cookie sheet.

Let rise 10-15 minutes (if you're using a yeast dough.)
Bake at 425° until golden brown, about 15 minutes.
Serve warm or cold, plain or with deli mustard, if desired.

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