A favorite in our family and one of the only ways that I can get my kids to eat cabbage, these soft, pillowy pockets of dough are stuffed with savory beef, buttery sauteed cabbage and onions and sharp cheddar cheese. If I let them, my crew will gobble these down as fast as they come out of the oven!
Dipped in a creamy sauce blend of mayo and mustard, cabbage pockets are a budget friendly road trip food, perfect picnic main course, or make ahead/then grab and go option for a busy appointment filled evening.
Cabbage Pockets (Bierocks)
One batch Best Basic Pizza Dough
1 lb ground beef
1 medium head cabbage, thinly sliced
1 large onion, diced
2 cloves garlic, crushed
2 Tblsp Montreal Steak Seasoning
2 cups cheddar cheese, shredded
1 cup mayonnaise
1/4 cup mustard, or to taste
Preheat oven to 375.
In a small bowl, mix together mayo and mustard until well blended. Set aside.
In a large skillet, over medium high heat, cook and stir ground beef until mostly brown. Add sliced cabbage, diced onion, and seasonings. Continue to cook and stir until cabbage and onions are softened, about 10-15 minutes. Remove from heat.
On a floured board or counter, cut the ball of pizza crust dough into quarters. Roll one quarter at a time into a large rectangular shape. Cut each rectangle into six large squares. Place approximately 1/4 cup of beef and cabbage mixture into each rectangle and top with cheddar cheese.
Taking the opposite corners of each square, draw them together in the center and pinch to seal down each seam, creating a small square pocket.
Turning each pocket over (so the seams are on the bottom), place on a greased cookie sheet or baking pan about 2 inches apart.
Bake for 15-18 minutes or until each pocket is golden brown. Brush with butter and sprinkle with kosher or garlic salt, if desired.
Serve with dipping sauce.
Makes 24 cabbage pockets