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This rustic ground beef and cabbage-filled bread dough recipe transforms simple ingredients into satisfying pockets of flavor that have become my go-to solution for busy weeknights when the family needs something substantial yet comforting.
I discovered this recipe during a particularly hectic season when my children had after school activities every night. These savory pockets became our reliable dinner solution easy to eat on the go and substantial enough to fuel growing appetites.
Ingredients
- Rhodes rolls: Frozen unbaked roll dough makes this recipe incredibly convenient while still delivering homemade flavor and texture Look for dough that is pale white and free of freezer burn for best taste
- Lean ground beef: Provides hearty protein without excessive fat Look for ninety ten blend for best results Fresh beef should be bright red and very little liquid in packet
- Yellow onion: Adds aromatic sweetness that balances the savory elements Choose firm onions with tight skins Avoid any soft spots
- Cabbage: Introduces subtle sweetness and nutrition while stretching your meat budget Select dense heavy heads for freshness Crisp leaves are best
- Butter: Enhances flavor and helps vegetables cook to tender perfection Use unsalted to control sodium Good quality butter will render a richer taste
- Egg wash: Creates that irresistible golden brown crust everyone loves Use room temperature eggs for best results Fresh eggs will give a brighter finish
Step-by-Step Instructions
- Prepare the Dough:
- Allow the frozen Rhodes rolls to thaw and rise according to package directions which is usually three to five hours at room temperature Place them several inches apart on parchment lined baking sheets and cover loosely with plastic wrap so they do not dry out The dough should double in size and feel soft and pillowy when properly risen
- Cook the Filling:
- Brown the ground beef in a large skillet over medium heat breaking it into small crumbles with a wooden spoon Once the beef is halfway cooked about four to five minutes add butter chopped onion and chopped cabbage Continue to cook for another five to seven minutes until the beef is fully browned and the vegetables are soft Season generously with salt and pepper to your preference Remove skillet from heat and let cool slightly before handling
- Shape the Pockets:
- Work on a lightly floured surface Take each risen dough ball and gently flatten it into a circle of about four to five inches in diameter Place a generous tablespoon of the slightly cooled meat mixture in the center of each dough circle Bring the edges up and pinch firmly to seal Try not to let any filling escape Roll gently between your palms to ensure all seams are closed Arrange each seam side down on a baking sheet
- Bake to Golden Perfection:
- Brush each pocket completely with the egg wash to promote an even golden brown crust Bake in a preheated three hundred fifty degree Fahrenheit oven for eighteen to twenty minutes or until the pockets are evenly golden brown and sound hollow when tapped on the bottom Rotate the sheets halfway through for the most even color Allow to cool slightly before serving
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The humble cabbage truly transforms this recipe from ordinary to exceptional My grandmother taught me that cabbage not only stretches your meat budget but adds a sweet note that makes the beef shine Whenever I make these for my family I remember her smart kitchen wisdom and the many cozy dinners we shared
Make-Ahead Magic
These beef and cabbage pockets were made for batch cooking Bake and cool them completely before wrapping individually in plastic wrap and popping them into freezer bags They hold up well for up to three months To reheat thaw them overnight in the fridge and rewarm at three twenty five degrees Fahrenheit for ten to fifteen minutes If you need dinner in a hurry you can microwave straight from frozen for about two minutes but the oven keeps that beautiful crust crisp
Customization Options
This basic recipe is a blank canvas for your favorite flavors Stir in half a cup of shredded cheddar cheese for extra richness or add minced garlic and a little smoked paprika for a deeper flavor You can use leftover rice or breadcrumbs for a heartier filling On busy nights diced bell peppers add a sweet colorful pop and a little nutrition boost My crew loves the cheese and pepper version best
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Serving Suggestions
Set a few of these golden pockets next to a crisp green salad topped with vinaigrette for a complete easy meal They also pair perfectly with roasted veggies or a clear warm soup For a party try shaping smaller bites for appetizers or offer bowls of dipping sauces like ranch and marinara for a fun twist My kids love dipping theirs in honey mustard
Recipe FAQs
- → Can I use a different type of dough?
Yes, other doughs like pizza or biscuit dough can replace frozen bread dough, adjusting rising and baking times accordingly.
- → Is freezing the pockets before baking possible?
Absolutely, freeze shaped and filled pockets on a tray until firm, then store in airtight containers. Bake directly from frozen, adding a few extra minutes.
- → How can I add flavor variations?
Incorporate spices like smoked paprika or chili powder, add minced garlic, or mix in shredded cheese to customize the filling.
- → What sides pair well with these pockets?
They complement fresh green salads, roasted vegetables, or a warm bowl of clear soup for a balanced meal.
- → Any tips to prevent soggy bottoms?
Let the filling cool before stuffing and avoid overfilling to keep the pockets firm and prevent leaks during baking.