A family favorite, these tasty little pockets are made with cabbage, biscuits and cheese.
Approximately 1 lb ground chuck
1/2 head cabbage, shredded (about 4 cups)
Salt and pepper
1 can refrigerated biscuit dough
1 cup shredded mozzarella cheese
Olive oil or vegetable oil
Preheat oven to designated temperature on biscuit package. Brown beef and cabbage in a large skillet until internal temperature of meat reaches 160° F on a meat thermometer. Season to taste with salt and pepper. Separate dough and flatten into squares. Place about 1/4 cup of beef mixture onto center of each square. Top with cheese, fold over and pinch sides until sealed. Rub a bit of oil on outside of each bierock. Bake according to biscuit package directions.
All recipes serve 4 to 6 servings, unless otherwise noted. Please verify the status of all gluten-free, nut-free, dairy-free, soy-free, vegan, vegetarian and kosher products before consumption for your protection. Cargill does not make any claims to any recipes included on this website. This website provides general information, however, it not intended for any medical application, including, but not limited to diagnosis, or treatment of any health condition. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Cargill assumes no liability for any recommendations, suggestions, information, menus or recipes. Cargill accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.