Bratwurst & Cabbage Pockets
FANtastic!.My family loves this recipe so much that is has become a part of my regular repertoire. I had a German Grandma who made Cabbage Biscuits from scratch â baked the meat, made the dough from scratch, used the grinder to make a hash of the fillingâ¦ I get tired just thinking about it. This cheater version is delicious and something that Iâm able to make in an afternoon. I am still trying to figure out how to make the pockets like Grandmaâs so they are uniform. She would fold a square rather than the crescent shape. I recommend straining the filling (if you get too much liquid from the cabbage) before adding to the dough. I have also tried this with the frozen dinner roll dough â slightly sweeter, but easy to portion. Just roll out one ball of dough and stuff to your heartâs content! Youâll want to keep a glass of water close to seal your seams, and an egg wash makes the dough pretty and shiny! Grandma Ritter, I hope you can forgive me!! — Cathy
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