Cabbage Pockets Recipe

How to make it

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• Mix the yeast, warm water and sugar together, let stand for 5 minutes in a warm place. It should be bubblie! That's how you know the yeast is active.
• Add salt, oil, vinegar, and flour to the liquid yeast mixture.
• Knead for 5 minutes.
• Place in warm area in a large bowl, cover with light kitchen towel.
• Let rise 1 hour.
• Punch down.
• Let rise another 45 minutes.
• NOTE: Punch down and knead it a little more, remember that the more you knead bread the bigger it gets, it just loves to be worked with.
• Roll out to about 1/16″ thick.
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• NOTE: YOU can make the filling anytime you want. I feel that if you add it too hot to the dough you kill some of the yeasties in the bread so you do not get as good of a rise. However, I would also not add it cold as when you are raising it after you have created the rolls the cold will also keep it from rising its best. Warm is just right.
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• Saute garlic and onions; add ground beef and fry until browned.
• NOTE: I would be sure that once the beef is browned I would rinse it to help cut down on the fat.
• Add cabbage and fry until tender (tastes better if cabbage is browned well).
• Salt and pepper to taste.
• Cut the dough into 5×5″ squares and put a generous portion of the beef mixture on the middle of each square.
• Gather all 4 corners together and pinch shut each diagonal seam toward the center.
• Gently, push the center knot up inside.
• Turn knot side down in a well greased cake pan. You may need two cake pans if this really makes 24, I put 12 to one cake pan.
• Allow to rise again in a warm place with a light weight kitchen towel over them for about an hour.
• These will rise so all of the sides are touching and just fill up the cake pan! YUM!
• Bake for 20 minutes at 400 degrees.
• Or until the tops are golden brown and when tapped sound hollow.
• Brush with butter when they come out of the oven.
• Serve warm or cold, they are great anytime of the day or night!