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Irish O' Garlic Cabbage Pockets

Irish O' Garlic Cabbage Pockets

5 of 5 Average (4 reviews)
Latest Review

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 – baked the meat, made the dough from scratch, used the grinder to make a hash of the filling… I get tired just thinking about it. This cheater version is delicious and something that I’m able to make in an afternoon. I am still trying to figure out how to make the pockets like Grandma’s 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 – slightly sweeter, but easy to portion. Just roll out one ball of dough and stuff to your heart’s content! You’ll 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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Ratings & Reviews

Ratings Breakdown (5 average)
  • 5 Stars
    4
  • 4 Stars
    0
  • 3 Stars
    0
  • 2 Stars
    0
  • 1 Stars
    0

FANtastic!

by Cathy 2 years ago
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 – baked the meat, made the dough from scratch, used the grinder to make a hash of the filling… I get tired just thinking about it. This cheater version is delicious and something that I’m able to make in an afternoon. I am still trying to figure out how to make the pockets like Grandma’s 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 – slightly sweeter, but easy to portion. Just roll out one ball of dough and stuff to your heart’s content! You’ll 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!!
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Ready for Some Football With These!

by patti 4 years ago
I made these for our first preseason football game party and they disappeared before the first quarter ended! Every guest was given the recipe knowing these little pockets would go fast because they are a Johnsonville product! I made my recipe into 24 servings and doubled the batch to end up with 48 appetizers. I can be certain by word-of-mouth this will be at A Lot of parties as this year ends and another begins.
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THE BEST RECIPE EVER

by Kathy in Pinckney, Mi 5 years ago
I love making this recipe for my family. Everyone likes it, even my grand children. The leftovers freeze well for another day. I like to use sweet Italian brats in the recipe for a change-up.
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Delicious!

by Tammy 7 years ago
I made a few small changes - I used a roll of refrigerated pizza dough instead of the frozen bread dough, and I didn't cut apart the pocket as instructed in step 5 until after cooking (I was afraid the filling would fall out when transferring the pocket from pan to plate). Worked out great and my whole family loved it, even my picky 5 year old! We will definitely be making this one again!!!
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