Quick Cabbage Biscuit Bundles Recipe
Ingredients
| Chopped onion | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon (Parkay Preferred) | |
| Chopped cabbage | 2 Cup (32 tbs) | |
| Caraway seeds | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Salt | 1 Dash | |
| Water | 1 Teaspoon | |
| Refrigerated flaky biscuits | 1 Can (10 oz) (Hungry Jacks Preferred) | |
| Butter/Margarine | 1 Tablespoon, melted (Parkay Preferred) |
Nutrition Facts
Serving size
Calories 130 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 10 mg3.3%
Sodium 299.8 mg12.5%
Total Carbohydrates 14 g4.6%
Dietary Fiber 0.79 g3.2%
Sugars 2.8 g
Protein 2 g4.5%
Vitamin A 2.7% Vitamin C 11.3%
Calcium 2.5% Iron 4.6%
*Based on a 2000 Calorie diet
Directions
In medium skillet, saute onion in margarine.
Add cabbage, caraway seed, pepper, salt and water; cook over medium heat for 8 minutes or until tender-crisp, stirring occasionally.
Cool.
Separate dough into 10 biscuits; press or roll each to 4-inch circle.
Place 1 rounded tablespoon cabbage mixture on center of each circle.
Bring dough to top of cabbage mixture; pinch each to seal.
Place filled biscuits seam-side-up into ungreased muffin cups; brush with melted margarine.
Bake at 400°F. for 10 to 14 minutes or until golden brown.
10 servings.
TIP:
To reheat, wrap loosely in foil; heat at 350°F. for 10 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.
Chef
