Hearty Beef & Cabbage Pockets

These Hearty Beef & Cabbage Pockets are a comforting, savory treat perfect for a weeknight dinner or a casual lunch. Encased in a golden, flaky dough, the pockets are filled with a rich mixture of ground beef, tender cabbage, and a blend of aromatic spices. Each bite offers a satisfying combination of flavors and textures, making these pockets a hit for the whole family. They’re easy to make ahead and can be frozen for a quick meal on busy days. Serve them with a side of tangy mustard or a crisp salad for a complete and delicious meal.

Ingredients:

• For the dough:
  • 3 cups all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup warm milk (about 110°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
• For the filling:
  • 1 pound ground beef
  • 2 cups cabbage, finely shredded
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1/4 cup beef broth
  • 1 tablespoon olive oil

Instructions:

1. Prepare the dough:
   • In a large mixing bowl, combine the flour, yeast, sugar, and salt.
   • In a separate bowl, mix the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
   • Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
   • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
2. Prepare the filling:
   • While the dough is rising, heat the olive oil in a large skillet over medium heat.
   • Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
   • Add the onion and garlic, and cook for another 3-4 minutes until softened.
   • Stir in the shredded cabbage, paprika, cumin, salt, and pepper. Cook until the cabbage is tender, about 5 minutes.
   • Add the tomato paste and beef broth, stirring to combine. Cook until the mixture is thickened and well-combined, about 3 minutes.
   • Remove from heat and let the filling cool slightly.
3. Assemble the pockets:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Punch down the risen dough and divide it into 8 equal portions.
   • Roll each portion into a circle, about 6 inches in diameter.
   • Place a generous amount of the beef and cabbage filling in the center of each dough circle.
   • Fold the dough over the filling, forming a half-moon shape, and pinch the edges to seal.
   • Place the pockets on the prepared baking sheet, leaving space between them.
   • Brush the tops with a little melted butter or an egg wash for a golden finish.
4. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and cooked through.
   • Let them cool slightly before serving. Enjoy warm!

These pockets can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the oven or microwave before serving.