This recipe is my favorite school lunch recipe. Whenever I make these, I'm compelled to serve canned corn and mixed flavor jello squares with them.
The recipe, again, is army portions. These freeze well and are great tasting when reheated in the microwave. After baking and cooling, place on a cookie sheet lined with parchment paper and place in freezer for a while. When thoroughly chilled or freshly frozen, repackage into dinner servings or single servings in storage bags. Thaw before reheating and heat until desired temperature, but not so long as to make the bread dough tough.
These are excellent alone or dipped into ketchup and/or mustard (a kid thing).
One of my school friends worked for the school district's lunch program for a few years and was able to give the the "real deal" recipe from the school. My Aunt Mabel taught me how to make this, making the bread paper thin and still strong enough to contain the contents. And yes, Sharon, I'm sure these are the same ones your Granny made, given she lived "just up the street". I grew up in a town where many German immigrants (via the Shenandoah Valley) had moved from and eventually homesteaded in Northeastern Colorado.
3-1/2 lbs. Lean hamburger
3-6 small onions chopped
2 heads of cabbage
Cook until lightly browned, drain. Add 2 heads of cabbage chopped (discard hard pieces) or sliced (not grated) in the food processor. Add salt and pepper to taste. Cook until cabbage is tender. NOTE: Use two dutch ovens or equivalent. (This can take a few hours)
2 Cups warm water
½ Cup sugar
2 packages dry yeast.
Dissolve for about 10 minutes in a 4 quart bowel. Add 3 Cups flour to make a batter. Let sit 5 minutes. Add 2 beaten eggs, 6 tbls. Butter or margarine, 4 Cups Flour. Blend well, then add 3 teas. Salt. Knead for 15 minutes. Put in greased 4 quart bowl, cover with damp cloth or PAM-ed waxed paper. Put in a warm place let rise until doubled.
Roll dough 1/8” thick and cut into 4”x4” pieces. Add filling and cross corners together. Pinch shut. Flip so the "X" side is down on the baking sheet. Brush with melted butter or margarine. Bake until brown at 375° or 400°. Serves 25
Bottom of cabbage pocket, with corners folded in looks like this: