These meat pockets are stuffed with cabbage and hamburger. I love this recipe, this one is from my Grandmother, who was known for simplistic cooking, and stretching food. Here we stretch together well seasoned meat and cabbage together, and wrap this with a bread pocket. This recipe is by Ethel Eynard. Jefferson City, MO. 1946.

Home Made Meat Pockets

Yield: 16 meat pockets.

1/4 C. Shortening
1/4 C. Sugar
1 C. Milk
1 pkg. Yeast soaked in one cup of warm water
1 well-beaten Egg
3 1/2 C. Flour
1 tsp. Salt
1 1/2 lbs. Hamburger
1 small Onion
4 C. Chopped Cabbage

Scald Milk. Place shortening and sugar in mixing bowl and pour the scalded milk over the top. Cool until lukewarm. Add egg, flour, salt, and yeast. Knead well. Let dough rise until it has doubled in bulk. Knead down, and roll dough about 1/8 inch thick. While dough is rising again brown in skillet the hamburger, onion, and chopped cabbage, salt and pepper to taste. Drain well. Roll out dough and cut into flour inch squares. Place two tablespoons of mixture into each square. Bring up corners of dough a pinch together. Put folded ends down on cookies sheet, and spread these about one inch apart and let rise one hour. Bake in a 375 degree oven for 20 minutes or until golden brown.