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...
- Yield: 8
- Cooking time: 25 Min
- Rating: 5/5
- Publisher: Allrecipes.com
- 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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