31 March 2014

Today I am sharing with you one of my husband's favorite recipes.  He loves most everything I make, but he definitely has a few favorites.  These little babies have to be in his top three.  He raves everytime I make them.  They are really easy to make and since they are packed with veggies, I  feel pretty good feeding them to my family.  Even though they are kind of a meal-in-one, I serve them with an extra veggie to round things out.  My recipe is adapted from Taste of Home.

Beef and Cabbage Pockets

16 frozen Texas-sized Rhodes rolls
½ lb. lean ground beef 
½ large onion, chopped
2 medium carrots, grated
4 cups cabbage, chopped
Seasoning of your choice
2 tbsp butter, melted

Place frozen rolls on two plates.  Cover with plastic wrap and let thaw 4-5 hours.  (I do this at lunchtime.)

Preheat oven to 350°.  In a large skillet, cook beef over medium heat until it is completely browned, breaking into crumbles. Stir in onion, carrots, and cabbage, and seasoning.  Cook and stir until veggies are tender.

On a cutting board, flatten each dinner roll into a 5” circle. Top with a heaping 2 tbsp filling; bring edges of dough up over filling and pinch to seal.  Place on two baking sheets, seam side down.  Bake 23-25 minutes or until golden brown. Remove from oven and brush tops with melted butter.

Makes 8 servings, 2 pockets each.

Note: These can easily be made dairy-free by omitting the melted butter.  They are still great without it.

This is the first batch I made.  They didn't have the melted butter.  I did that the second time and really liked it.  Gives them a nice "finishing touch."

 I get the rolls out around lunchtime.  This is what they look like after they thaw.  

 Flatten each one out.

 The filling.  You can use any kind of seasoning you like here.  My favorite is Penzey's Ruth Ann's Muskego Avenue.  You could use just plain salt, or a seasoned salt, or anything that sounds good to you.

 Taste of Home said to put 1/3 cup filling in each one, but I can't fit that much.  Not even close.  I can only fit 2 tbsp.  But I think that works well.

 Fold them up and set them on a baking sheet with the crimped side down.  I use my stoneware sheet.  Taste of Home said to let them rise again after filling, but I find that step completely unnecessary.  

 They're so beautiful coming out of the oven!  This is when I brush the tops with melted butter.  Mmm.

These are a huge hit with my family.  I already mentioned that my husband loves them, but my kids like them too.  They are a real crowd pleaser!  

These are also great because you can very easily change up the filling.  Use sausage instead of beef, make them vegetarian, use different veggies, anything goes!  They are absolutely perfect for packing in lunches too.

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