Recipe Train

“A little of this, a little of that” is a great guideline if you’ve been making the same recipe for decades, but Peggy Hershfeldt breaks it down for the beginners out there with her tasty cabbage pocket recipe. “I’ve eaten these my whole life,” said Hershfeldt. “You make them for that long, and you just make them naturally!”

Cabbage pockets

DOUGH:
    2 packages yeast
    1 cup warm water
    1 teaspoon sugar
    2 cups scalded milk
    2/3 cup sugar
    2/3 cup shortening or oleo
    2 teaspoons salt
    2 eggs
    8-9 cups flour
FILLING:
    11/2-2 pounds hamburger, browned and drained
    1 large onion
    1 large head cabbage, chopped (sauerkraut can also be substituted)
    Salt and pepper to taste
    
    Dissolve yeast and 1 teaspoon sugar in the warm water.
    Meanwhile, scald milk, and add the 2/3 cup sugar, salt and shortening. Let cool.
    Add beaten eggs and yeast mixture to the milk, then slowly mix in flour to make a soft dough. Knead on floured surface. Let rise.
    Brown hamburger and add to cabbage and onion in a large kettle. Season with salt and pepper and simmer until cabbage is cooked. If substituting sauerkraut, heat in oil with onion before adding hamburger.
    Roll out dough thinly, 1/16- to 1/8-inch, and cut into 6-inch squares. Put filling onto squares. Bring up four corners and pinch seams together.
    Place seam side down on greased cookie sheet. Bake at 375 degrees for 20 minutes or until browned.

Next stop on the recipe train: Ashley Hoffner’s Dill Pickle Dip
Chugga chugga chew chew!