Cabbage Pockets

Cabbage Pocket on a plate

Here’s a recipe for cabbage pockets…

that an older family member might enjoy helping with. It’s measurements are a little loose because it is an old family recipe that was never written down, but remembered.


  • 1 lb. of ground beef
  • salt and pepper to taste (or your favorite seasoning)
  • 1 small head of cabbage
  • 1/3 cup chopped onion
  • 1-2 carrots
  • margarine or olive oil (enough for frying cabbage)
  • 1 loaf frozen bread dough


  1. Thaw the loaf of frozen bread dough and let rise according to package instructions. This will usually have to be taken out in the morning if you will be having this meal for dinner.
  2. Fry ground beef until done. Season the meat with your favorite seasoning to your taste.
  3. Grate cabbage, onion, and carrot.
  4. Place the margarine or olive oil in a separate large pan and fry the cabbage, onion, and carrot together. Fry until all ingredients become soft.
  5. When the cabbage mixture is done, add the cooked ground beef to it. Stir together and cook for about 5-10 minutes. Remove from heat.
  6. Pull apart the bread dough that has risen into 8 separate pieces. On a floured surface flatten out the dough into a rectangle or triangle about 4″ X 5″. Sizes may vary.
  7. Fill 1/2 of each flattened bread dough with the meat and cabbage filling. Close each pocket by draping the unfilled side of your dough and pinching it together with the filled side. Place on a cookie sheet.
  8. Cook the cabbage pocket using the bread dough cooking instructions. (I cooked mine for approximately 15-20 minutes.) Cook until the bread dough is golden brown.
  9. You may want to cool slightly or cut open the cabbage pocket if serving to an older family member as the inside of the pocket becomes very hot. Enjoy!


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