2 1/2 lbs. lean ground beef
1 large head cabbage, cored and coarsely chopped
2 large onions, coarsely chopped
2 - 3 T. ground black pepper
2 tsp. kosher salt (standard iodized salt can be substituted)
1 box Pillsbury Hot Roll Mix or your own yeast bread dough.
Prepare the hot roll mix according to the directions on the box. While dough is rising to twice it's size, prepare the filling.
Put the ground beef in a large frying pan or pot and cook thoroughly on medium high heat, breaking the meat up as it cooks into the consistency of the meat filling for tacos. Add the chopped onions and cook until the onions are almost transparent. Add the cabbage and cook until it is almost soft, but still retains a somewhat firm texture (you don't want it to be mushy), stirring frequently until the meat, onions and cabbage are well mixed. Add the salt, then begin adding the pepper. Taste the mixture after you have added 2 tablespoons. The mixture should have a distinctly peppery flavor. Add more pepper as needed. Set aside and allow to cool slightly.
Preheat oven to 375ºF. Punch down the dough and divide into 12 equal pieces. Roll out each piece into a circle about 8 inches across.
For each pocket, pile several spoons full of the filling on one half of the dough circle. Lift the remaining half of the dough over the filling and seal the dough all the way around the half circle.
Place the pockets on a large cookie sheet (you probably will need two cookie sheets) lightly dusted with corn meal. Bake in the preheated over for about 35 minutes or until Golden Brown.
These freeze extremely well.