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Beef And Cabbage Turnovers Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (105 To 115Â)|
|Vegetable oil||2 Tablespoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Beef and cabbage filling||1 Cup (16 tbs) (Right)|
|Margarine/Butter||2 Tablespoon, softened|
Serving size: Complete recipe
Calories 2465 Calories from Fat 629
% Daily Value*
Total Fat 71 g109.3%
Saturated Fat 14.1 g70.6%
Trans Fat 0 g
Cholesterol 229.9 mg
Sodium 3259.1 mg135.8%
Total Carbohydrates 386 g128.5%
Dietary Fiber 13.3 g53.2%
Sugars 38.9 g
Protein 69 g138.1%
Vitamin A 26.3% Vitamin C 0.09%
Calcium 10.6% Iron 124.5%
*Based on a 2000 Calorie diet
Stir in sugar, oil, salt, egg and 1 cup of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough soft but easy to handle.
Turn onto well-floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Prepare Beef-and-Cabbage Filling; cool.
Punch down dough.
Roll into 1/4-inch square on well-floured cloth-covered board; cut into sixteen 4-inch squares.
Place about 1/4 cup filling on center of each square.
Bring corners up and together; pinch to seal.
Place seam sides down on greased cookie sheets.
Shape into rounds.
Let rise until double, about 1 hour.
Heat oven to 375°.
Bake until light brown, 20 to 25 minutes.
Brush tops with margarine.