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Pork And Cabbage Pockets Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (110 To 115 Degree F)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||1 Teaspoon, divided|
|All purpose flour||3 Cup (48 tbs), divided|
|Bulk pork sausage||1 Pound|
|Shredded cabbage||3 Cup (48 tbs)|
|Onion||1 Medium, chopped|
|Water||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Butter/Margarine||1 Tablespoon, melted|
Serving size: Complete recipe
Calories 3726 Calories from Fat 1703
% Daily Value*
Total Fat 191 g293.4%
Saturated Fat 69.4 g347.1%
Trans Fat 6.7 g
Cholesterol 665.6 mg
Sodium 4348.8 mg181.2%
Total Carbohydrates 386 g128.8%
Dietary Fiber 26 g104.1%
Sugars 73 g
Protein 117 g233.6%
Vitamin A 43.2% Vitamin C 179.8%
Calcium 47% Iron 155.1%
*Based on a 2000 Calorie diet
Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead for 6-8 minutes or until smooth and elastic.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place for 1 hour or until doubled.
Meanwhile, in a skillet, cook sausage until no longer pink; drain.
Add cabbage, onion, water, oregano, cumin, pepper and remaining salt.
Cook, uncovered, for 15 minutes or until vegetables are tender and no liquid remains.
Cool to room temperature.
Punch dough down.
Roll into a 24-in.x 12-in.rectangle; cut into eight 6-in.squares.
Spoon 1/3 cup filling into the center of each square.
Bring corners to the center and pinch to seal; pinch seams together.
Place on a greased baking sheet.
Cover and let rise for 30 minutes.
Brush with melted butter.
Bake at 375° for 25-30 minutes or until golden brown.