If you have ever dreamed of a warm, satisfying treat that combines soft, fluffy bread with a hearty, savory filling, then this Frozen Bread Dough Stuffed with Ground Beef and Cabbage Recipe is your perfect match. It takes simple ingredients and turns them into little pockets of pure comfort, where the tender ground beef and gently cooked cabbage nestle inside golden bread that’s just out of the oven. Ideal for feeding a crowd or enjoying as an indulgent snack, this recipe brings together every element to delight your taste buds and fill your kitchen with irresistible aromas.
Ingredients You’ll Need
This recipe is a celebration of straightforward, pantry-friendly ingredients that each play a key role in building layers of flavor and texture. From the soft Rhodes roll dough that creates the perfect bread casing to the hearty, savory beef and crisp cabbage that make the filling special, every item matters.
- 16 Rhodes rolls frozen unbaked roll dough: These rolls form the soft, pillowy bread that surrounds the filling, saving you time while delivering bakery-quality bread.
- 1 lb lean ground beef: Provides the rich, savory base of the filling that satisfies your hunger and brings meaty depth.
- 2 tablespoons butter: Adds richness and helps soften the onions and cabbage as they cook, enhancing flavor.
- 1 small yellow onion, finely chopped: Gives sweetness and subtle pungency that balances the beef perfectly.
- 2 cups finely chopped cabbage: Contributes a slight crunch and fresh earthiness to the filling.
- Salt and pepper to taste: Essential for seasoning and bringing out the best in every other ingredient.
- 1-2 tablespoons all-purpose flour (for dusting): Keeps the dough from sticking while you shape it.
- 1 egg (for egg wash): Adds a beautiful golden sheen to the baked bread.
- 1 tablespoon milk (for egg wash): Helps thin the egg wash for easy brushing and even coverage.
How to Make Frozen Bread Dough Stuffed with Ground Beef and Cabbage Recipe
Step 1: Prepare the Dough
Start by placing the frozen Rhodes rolls on a parchment-lined baking sheet. Space them out well, about several inches apart, because they’re going to rise quite a bit. Cover everything with plastic wrap and leave them at room temperature until they have doubled in size. This usually takes around 3 to 5 hours, so it’s a perfect start to a leisurely day in the kitchen or a wonderful way to prep the dough in the morning for baking later.
Step 2: Cook the Filling
While your rolls are rising, get moving on the savory filling. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. When it’s partly browned, add the butter, finely chopped onion, and chopped cabbage. The butter will help caramelize the onions and soften the cabbage, beautifully melding the flavors together. Keep cooking until the beef is fully browned and the veggies are tender. Once done, let this mixture cool slightly; it’s easier to handle and won’t melt the dough when you fill it.
Step 3: Preheat the Oven
Getting your oven ready early means you won’t have to wait once the dough pockets are formed. Set the temperature to 350°F (175°C), an ideal heat to cook the bread all the way through and develop that gorgeous golden crust we’re aiming for.
Step 4: Shape the Pockets
Dust a clean surface lightly with flour to keep things from sticking. Take each risen dough ball and gently press it into a small circle, resembling a miniature pizza base. Spoon a rounded portion of the cooled ground beef and cabbage mixture right into the center. Now comes the fun part: bring the edges of the dough up around the filling and pinch them tightly to seal the pockets. To make them airtight, gently roll the filled dough between your palms. Once sealed, arrange them seam-side down on the baking sheet. Don’t forget to cover them loosely with plastic wrap and let them rest for about 30 minutes – this resting helps create a light, fluffy final product.
Step 5: Apply the Egg Wash
Mix the egg and milk together until smooth and brush this over the top of each pocket. This simple step transforms the dough’s appearance, giving your creations a shiny, golden-brown finish that looks as incredible as they taste.
Step 6: Bake to Perfection
Pop the baking sheet into your preheated oven and bake for 18 to 20 minutes. About halfway through, rotate the sheet to ensure even browning. When the pockets emerge with a warm golden glow, your kitchen will be filled with tantalizing aromas, and you’ll know it’s time to enjoy!
How to Serve Frozen Bread Dough Stuffed with Ground Beef and Cabbage Recipe
Garnishes
To complement the rich, meaty pockets, a sprinkle of fresh chopped parsley or green onions adds a pop of color and fresh flavor. For an extra kick, serve alongside a dollop of sour cream or a side of tangy mustard that pairs beautifully with the savory filling.
Side Dishes
This dish shines on its own, but for a heartier meal, try pairing it with a simple leafy green salad lightly dressed in vinaigrette, or steamed vegetables for a balance of freshness and texture contrast. A bowl of warm tomato soup makes for a cozy companion, perfect for dipping!
Creative Ways to Present
For a fun presentation at parties, arrange these pockets in a circle on a large platter with dipping sauces in the center. You can also serve them sliced in half to showcase the delicious filling inside. If you want to make it a snack board, include cheeses, olives, and pickles for a beautiful spread.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making them perfect for easy lunches or snacks throughout the week.
Freezing
You can freeze these stuffed dough pockets either before or after baking. If freezing before baking, shape and seal them, place on a tray to freeze individually, then transfer to a freezer bag. Frozen, unbaked pockets can be baked straight from the freezer by adding extra baking time. If freezing after baking, wrap them tightly and freeze for up to 2 months.
Reheating
To reheat, warm individual pockets in a 350°F oven for about 10 minutes until heated through and crispy on the outside. Avoid microwaving to keep the bread from becoming soggy, preserving that wonderful texture.
FAQs
Can I use fresh bread dough instead of frozen Rhodes rolls?
Absolutely! Fresh bread dough works wonderfully and will yield a similar soft, fluffy result. Just be sure to adjust rising times if your dough recipe differs from Rhodes rolls.
What can I substitute for cabbage if I don’t like it?
If cabbage isn’t your favorite, finely chopped spinach, kale, or shredded carrots are great substitutes that add nutritional value and texture without overpowering the filling.
Is it possible to make these vegan?
Yes! Swap the ground beef for a plant-based meat alternative or cooked lentils, use a vegan butter alternative, and replace the egg wash with a plant-based milk brush to achieve a similar golden finish.
How long does it take for the dough to rise properly?
When starting with frozen Rhodes rolls, expect about 3 to 5 hours at room temperature for the dough to double in size. Keep them covered and undisturbed for the best rise.
Can I prepare the filling in advance?
Definitely! Cooking the filling a day ahead allows the flavors to deepen and makes assembly on baking day a breeze. Just be sure to cool it completely before filling the dough.
Final Thoughts
This Frozen Bread Dough Stuffed with Ground Beef and Cabbage Recipe is one of those dishes that simply feels like a warm hug from the inside out. It’s approachable, yet impressive, perfect for sharing with loved ones or treating yourself to something comforting and delicious. Don’t hesitate to give it a try – once you taste that first golden, savory pocket, you’ll be hooked for good!
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Frozen Bread Dough Stuffed with Ground Beef and Cabbage Recipe
- Prep Time: 15 minutes (excluding dough rising time)
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes (including 3-5 hours dough rising and 30 minutes resting after shaping)
- Yield: 16 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This hearty recipe features frozen bread dough filled with a flavorful mixture of ground beef and cabbage. Perfectly baked golden pockets, these savory treats are a great make-ahead option that combines tender dough with a deliciously browned meat and vegetable filling. Ideal as a comforting snack or a satisfying meal component.
Ingredients
Dough
- 16 Rhodes rolls frozen unbaked roll dough
Filling
- 1 lb lean ground beef
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cups finely chopped cabbage
- Salt and pepper to taste
Preparation
- 1–2 tablespoons all-purpose flour (for dusting)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Prepare the Dough: Place frozen rolls several inches apart on parchment-covered baking sheets. Cover with plastic wrap and allow to rise at room temperature until doubled in size, approximately 3 to 5 hours.
- Cook the Filling: In a large skillet over medium heat, brown the ground beef. When the beef is about halfway browned, add butter, finely chopped onion, and cabbage. Continue cooking until the beef is fully browned and the onions and cabbage are soft. Remove from heat and let the mixture cool for a few minutes.
- Preheat Oven: Set your oven to 350°F (175°C) to preheat in preparation for baking the filled dough pockets.
- Shape the Pockets: On a lightly floured surface, gently work each dough ball into a circular shape similar to a miniature pizza crust. Spoon a rounded amount of the cooled hamburger mixture into the center of each dough circle. Bring the edges of the dough up and pinch together to seal the filling inside. Roll the sealed dough gently between your hands to ensure the seams are closed. Place the filled pockets seam side down on the parchment-lined baking sheet. Cover with plastic wrap and let rest for 30 minutes.
- Apply Egg Wash: Whisk together the egg and milk to create an egg wash. Gently brush the tops of the dough pockets with this mixture to promote a golden, shiny crust after baking.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes or until the pockets are golden brown. Rotate the baking sheet halfway through the baking time to ensure even browning.
Notes
- Allow ample rising time for the dough to double in size for a light, fluffy texture.
- Ensure the beef mixture is cooled before filling the dough to prevent the dough from becoming soggy.
- Use a light hand when sealing the dough to avoid tearing but ensure no filling can escape during baking.
- Rotation of the baking sheet is important for even cooking and color.
