Ground Beef and Cabbage Pockets with Frozen Dough (Print version)

Golden frozen dough pockets filled with seasoned ground beef, cabbage, and onion for a hearty make-ahead family dinner.

# Ingredients:

For the dough

01 - 16 frozen unbaked roll dough pieces, such as Rhodes, thawed and risen
02 - 1-2 tablespoons all-purpose flour, for shaping

For the beef and cabbage filling

03 - 1 lb (450 g) lean ground beef
04 - 2 tablespoons unsalted butter
05 - 1 small yellow onion, finely chopped
06 - 3 cups (210 g) finely chopped green cabbage
07 - 1 tablespoon Worcestershire sauce
08 - 1 teaspoon kosher salt, plus more to taste
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon caraway seeds, optional

For the egg wash

11 - 1 large egg
12 - 1 tablespoon milk

# Instructions:

01 - Place frozen rolls several inches apart on parchment-lined baking sheets. Cover with lightly greased plastic wrap and let thaw and rise at room temperature until puffy, about 3-5 hours depending on your kitchen.
02 - Cook the ground beef in a large skillet over medium heat, breaking it into small crumbles, until no longer pink. Drain excess fat if the pan looks greasy.
03 - Add butter, onion, cabbage, Worcestershire sauce, salt, pepper, and caraway seeds if using. Cook for 8-10 minutes, stirring often, until the cabbage is tender and most moisture has cooked off.
04 - Transfer the filling to a shallow dish and let it cool for 10-15 minutes. It should be warm or room temperature before it touches the dough.
05 - Heat the oven to 350°F (175°C). On a lightly floured surface, flatten each roll into a 4-inch round. Add about 2 tablespoons filling, pull the edges together, and pinch firmly to seal.
06 - Place pockets seam-side down on parchment-lined baking sheets. Whisk the egg with milk, brush over the tops, and bake for 18-20 minutes until golden brown. Rest 5 minutes before serving.

# Good to know:

01 - Frozen roll dough needs 3-5 hours to thaw and rise before shaping.
02 - Cook the filling until it looks fairly dry so the pockets do not get soggy.
03 - Baked pockets freeze well for up to 3 months.

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