A delightful twist on a classic turnover, filled with savory beef and cabbage.
Thaw the bread dough according to the package instructions and let it rise.
Ensure the dough is fully thawed and risen for easier handling.
In a large skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks.
Use a wooden spoon to break up the beef evenly.
Add the chopped onion and minced garlic to the skillet and cook until softened.
Stir frequently to prevent the garlic from burning.
Stir in the shredded cabbage and beef broth, cover, and simmer until the cabbage is tender and the liquid has evaporated.
Adjust the seasoning to taste after cooking.
Season the mixture with salt and pepper, then let it cool.
Cooling the filling makes it easier to handle.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Divide the dough into equal portions and roll each into a rectangle on a floured surface.
Keep the surface lightly floured to prevent sticking.
Place a portion of the filling onto each dough rectangle, fold over, and seal the edges tightly.
Use a fork to crimp the edges for a decorative touch.
Place the turnovers on a greased baking sheet and brush with beaten egg.
The egg wash gives the turnovers a golden, shiny finish.
Bake in the preheated oven until golden brown, about 20 minutes.
Rotate the baking sheet halfway through for even browning.
Serve the turnovers warm and enjoy.
Pair with a side salad or soup for a complete meal.
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