Ingredients
- 1-2 lbs ground turkey or ground beef, or sausage
- 1 head cabbage chopped
- 1 onion chopped
- 2-3 cans crescent rolls 16–24 rolls
- 1-2 tbsp extra virgin olive oil
- Worcestershire sauce to taste
- Cavender's All Purpose Greek Seasoning generous amount
- Kinder's Garlic & Herb seasoning with lemon generous amount
- Garlic powder to taste
- Salt to taste
- black pepper to taste
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method Start Cooking
- Brown meat in a large skillet or Dutch oven. Season generously with Cavender's, Kinder's Garlic & Herb, garlic powder, salt, and pepper while browning.
- Add chopped onion and sauté 1–2 minutes.
- Add chopped cabbage and drizzle with olive oil. Season again with all seasonings. Sauté until cabbage is soft and tender, about 5–10 minutes.
- Preheat oven to 375°F. Spray baking sheets with cooking spray.
- Lay out 2 crescent roll triangles and press the seam together to form a rectangle. Repeat for each hot pocket.
- Spoon ⅓ to ½ cup of cabbage mixture onto one end of each rectangle. Fold the other end over and press all edges firmly with a fork to seal.
- Bake for 13–15 minutes until golden brown.
- Serve immediately. Extra filling can be served on the side or over noodles or mashed potatoes.
Nutrition
Video
Notes
The filling almost always makes more than the crescent rolls can hold — and that's a feature, not a bug! The extra filling is delicious on its own as a side dish, or over noodles or mashed potatoes. For a low-carb version, skip the crescent rolls and serve the filling over cannellini beans.
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