Our version of Fleischkuekle

Tonight we had a favorite dinner--something resembling Fleischkuekle! 
Dan and I both have vague memories of eating something like this somewhere, and we started experimenting a few years ago with ground beef, cabbage, and a hankering for calzones.  Here's tonight's version:

Browned ground beef, onions, cabbage, and garlic salt

Frying in vegetable oil in cast iron skillet

Remove with tongs--they are hot!

Ready to serve with ketchup and mustard!

The ground beef was raised by members of our church so was, of course, delicious already.  The onions and cabbage were from our garden.  For the cabbage, I cut it into wedges and put it through the food processor slicing blade.  We browned the meat and onions, then added the cabbage and cooked just until it was not crispy.  

For the dough, I used my new favorite homemade tortilla dough recipe from Dining on A Dime (a great cookbook, by the way!)
Here it is, doubled to serve 7 hungry Redhages:
6 c. flour
2 t. salt
1 t. baking powder
Mix together in stand mixer, then add:
1 c. shortening (I had half vegetable shortening and half margarine on hand tonight, and it worked fine)
Mix until crumbly, then add:
1 1/2 c. warm water
Add more flour as needed to make it not too sticky.

Roll out golf ball sized lumps until about 1/8 inch thick and 6-8 inches across.  My new silicone rolling pin and mat from Cousin Penny were great for this!  (her online store is Not Your Mama's Kitchen)

Put a few spoonfuls of the meat filling into the middle of the dough circle, fold over to make a half-circle, and seal by pinching or folding the edges together. 

Set carefully into hot oil, and use tongs to flip over after a few minutes. 

Drain on paper towels, and serve! 

We usually like these best with regular ketchup and mustard, but you can be creative with sauces.