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    You are in: Home / Recipes / Meat and Cabbage Pasties Recipe
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    Meat and Cabbage Pasties

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hr

    Pesto lover's Note:

    From Sunset. I think I would add some shredded carrot to this and either potato cubes or rutabaga cubes. Preparation time includes rising time.

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    Units: US | Metric


    1. 1
      In large skillet, crumble meat. Stir over med-high heat until meat begins to brown. Push meat to one side of pan and drain fat.
    2. 2
      Add chopped onions and garlic to the meat. Continue cooking until onion is limp, but not browned.
    3. 3
      Add cabbage, 1/2 cup water, beef buillon cube, oregano and cumin. Stir.
    4. 4
      Cover pan, reduce heat and simmer until cabbage is tender and juices have cooked away, about 20 minutes. Add salt and pepper to taste.
    5. 5
      Dissolve yeast in 1/4 cup of the warm water. Let stand 5 minutes.
    6. 6
      In large bowl of electric mixer, combine remaining water with salt, sugar, shortening and eggs. Add yeast and two copy of the flour. Beat on medium speed for about 5 minutes, scraping sides of bowl several times.
    7. 7
      Cover bowl and set in a warm place until mixture is bubbly, about 30-40 minutes. Put bowl back on heavy mixer and add 4 more cups flour, one cup at a time. Or you can do this by hand. Knead until soft and resillient, but not sticky, about 5 minutes, adding remaining flour as needed.
    8. 8
      Place in greased bowl, turn over, cover and set in warm place until almost doubled, about 1-1 1/2 hours Punch down dough and cut in half. Put one half back in the bowl and cover.
    9. 9
      Roll the other half of the dough on a lightly floured board into a 12x24 inch rectangle. Cut into 8 pieces, each 4 inches square. Repeat with remaining dough.
    10. 10
      Place about 1/3 cup of the filling on each square. Bring opposite corners of each square to meet in center. Or, you can make it a triangle and pinch 1/4 inch of edges, with water if necessary, to seal. Press with tines of a fork to get a good seal.
    11. 11
      With spatula, transfer each to a greased baking sheet, placing about 1 inch apart. Cover lightly with plastic wrap and let stand in warm place about 20 minutes.
    12. 12
      Unwrap and bake in a 375F oven until golden brown, about 30 minutes.
    13. 13
      Melt tops with melted butter and then let cool slightly before serving. Can be served at room temperature.

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    Nutritional Facts for Meat and Cabbage Pasties

    Serving Size: 1 (3288 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 447.4
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 6.9 g
    Cholesterol 67.8 mg
    Sodium 443.9 mg
    Total Carbohydrate 48.8 g
    Dietary Fiber 2.5 g
    Sugars 8.1 g
    Protein 16.8 g

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