Ingredients
1 head Cabbage
1 whole Large Onion
3 cloves Garlic
1 Tablespoon Olive Oil
Method
Sources
📖
Recipe1M+
dataset
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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chop cabbage, onion and garlic up into small pieces, mincing the garlic pretty finely. pour olive oil in a large skillet. brown hamburger in the olive oil, breaking it up finely. after about 5 minutes, add in the cabbage, onion and garlic. brown over medium-low heat, stirring often for about 30 minutes or until cabbage softens well. unfold and separate all triangles of crescent rolls. spray 12 muffin tins with baking spray. press the middle of one of the triangles down into the pan, molding it to the sides of the muffin tin cup. leave the tops parts of triangle up over the flat surface of the tin. spoon a heaping tablespoon or two of the meat mixture into the tins or until even with top of muffin tin. fold the triangle flaps over the top of the filling, pinching together. bake in a 350 degrees f oven for 20 to 25 minutes until dough is well-browned. for a homemade dough pocket recipe, see the related blog post!