Pork and Cabbage Pockets

I like to welcome my family home on fall days to the aroma of these hearty pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners.

In a large mixing bowl, dissolve yeast in water. 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...


Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees to 115 degrees)
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt, divided
  • 3 cups all-purpose flour, divided
  • 1 pound bulk pork sausage
  • 3 cups shredded cabbage
  • 1 medium onion, chopped
  • 1/4 cup water
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon pepper
  • 1 tablespoon butter or margarine, melted

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