Ingredients for Beef And Cabbage Turnovers
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound lean ground beef
- 4 cups shredded cabbage
- 1 medium raw carrot, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mace
- 1 tablespoon Worcestershire sauce
- 1/2 cup water (for filling), 1 tablespoon water (for egg wash)
- 1 package (14.1 oz) refrigerated pie crusts
- 1 egg yolk
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How to Make Beef And Cabbage Turnovers
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and cook gently until softened, about 5 minutes.
- Add 1 pound ground beef and cook, breaking it up with a spoon, until all redness disappears. Drain any excess grease.
- Stir in 4 cups shredded cabbage, 1 medium carrot (finely diced), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground mace, 1 tablespoon Worcestershire sauce, and 1/2 cup water.
- Bring to a simmer, cover, and cook for 15 minutes.
- Uncover and continue cooking until most of the liquid has evaporated and the beef is moist but not wet.
- Remove from heat and let the mixture cool completely.
- Preheat oven to 425°F (220°C).
- On a lightly floured surface, roll out 1 package (14.1 oz) refrigerated pie crusts very thinly into large rectangles. Cut into 18 (6-inch) squares.
- Place approximately 1/4 cup of the cooled beef and cabbage mixture onto the center of each pastry square.
- Moisten two adjacent edges of each square with water. Fold the pastry over to form a triangle, pressing firmly to seal the edges with a fork.
- Place turnovers on large baking sheets lined with parchment paper.
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon of water. Brush the mixture over the tops of the turnovers.
- Bake for 25-30 minutes, or until the turnovers are golden brown and cooked through.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
14g
Carbs
0g
