Best 2 Easy Cabbage Pockets Recipes

Cabbage pockets are a delightful and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Made with tender cabbage leaves stuffed with a variety of savory fillings, these pockets are not only delicious but also a great way to incorporate more vegetables into your diet. This article offers a collection of easy cabbage pocket recipes that cater to different tastes and preferences. From classic cabbage rolls filled with ground beef and rice to vegetarian options featuring quinoa, beans, and roasted vegetables, there's a cabbage pocket recipe for everyone. Whether you're looking for a comforting family meal or an impressive dish to serve at your next gathering, these recipes provide step-by-step instructions and helpful tips to ensure success in the kitchen. So, grab some cabbage and get ready to explore the world of flavors and textures that cabbage pockets have to offer!

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY BEEF & CABBAGE POCKETS

Hearty Beef & Cabbage Pockets image

I found a similar recipe many years ago and experimented with my own version until I had it just right. If you can't find the frozen rolls, you can use a homemade dough. -Elaine Clark, Wellington, Kansas

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

24 frozen Texas-size whole wheat dinner rolls (3 pounds total), thawed
1-1/2 pounds lean ground beef (90% lean)
1/2 pound reduced-fat bulk pork sausage
1 large onion, chopped
1 pound carrots, grated
2 cans (4 ounces each) chopped green chiles
2 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 small head cabbage, shredded
2 large egg whites
2 teaspoons water
Caraway seeds

Steps:

Let dough stand at room temperature 30-40 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 12-15 minutes or until meat is no longer pink, breaking meat into crumbles; drain. Stir in carrots, chiles, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender., On a lightly floured surface, press or roll each dinner roll into a 5-in. circle. Top with a heaping 1/3 cup filling; bring edges of dough up over filling and pinch to seal., Place on baking sheets coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. Freeze option: Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a baking sheet coated with cooking spray in a preheated 350° oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.

Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

RUNZAS/CABBAGE POCKETS

Runzas/Cabbage Pockets image

Wonderful recipe that I make all the time. One of those old family recipes. This one is courtesy of "What's for Supper?" cookbook. I use my noodle maker/press to roll out the dough so it cooks evenly.

Provided by Alyssa in Leavenwor

Categories Meat

Time 1h20m

Yield 20 pockets, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 -5 cups flour
1/2 cup sugar
3/4 cup milk
1/2 cup shortening
1 teaspoon salt
4 1/2 teaspoons dry yeast
1/2 cup water
2 eggs
2 1/2 lbs ground beef
2 cups chopped cabbage
2 teaspoons salt
pepper
1 onion, chopped

Steps:

Dough:.
Measure 1 3/4 cups flour into large bowl.
Stir in sugar, salt, and yeast.
Heat water, milk and shortening until warm (120deg).
Pour into flour mixture; add eggs and beat.
Stir in rest of flour; knead 3 minutes.
Cover; let rest 20 minutes.
Filling:.
Brown beef; add other ingredients.
Cook till cabbage is wilted.
Roll dough thin.
Cut into 6" squares.
Put 3 Tblsps of filling in center; bring corners up and seal.
Bake at 350 for about 20 minutes or until golden.

Tips:

Choose a head of cabbage that is firm and tightly packed.
Use a sharp knife to cut the cabbage into 12 equal wedges.
Blanch the cabbage wedges in boiling water for 2-3 minutes, or until they are tender but still slightly firm.
Drain the cabbage wedges and immediately transfer them to a bowl of ice water to stop the cooking process.
Pat the cabbage wedges dry with paper towels.
Use a variety of fillings for your cabbage pockets. Some popular options include ground beef, pork, chicken, sausage, rice, vegetables, and cheese.
Be creative with your toppings. Some popular options include sour cream, salsa, guacamole, and shredded cheese.

Conclusion:

Cabbage pockets are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. They are easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give cabbage pockets a try!