Ingredients:

  • 1 lb ground beef (90/10 lean)
  • 600g green cabbage, finely shredded
  • 150g yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp caraway seeds
  • 16 oz refrigerated crescent sheet dough (2 cans)
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp sesame seeds
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Brown the 1 lb ground beef in a large skillet over medium high heat until no pink remains and edges start to sizzle.
  3. Add the 150g diced onion and 600g shredded cabbage. Cook for 8 minutes until the cabbage is wilted and translucent.
  4. Add the 3 cloves minced garlic, 1 tbsp Worcestershire sauce, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp caraway seeds. Sauté for 2 minutes until the garlic is fragrant.
  5. Unroll one can of crescent sheet dough onto a parchment lined baking sheet. Press firmly to ensure there are no gaps.
  6. Spread the beef and cabbage mixture evenly over the dough, leaving a 1/2 inch border. Note: Drain any excess liquid from the skillet before spreading.
  7. Place the second sheet of dough over the top. Pinch the edges tightly to create a secure seal.
  8. Whisk 1 large egg with 1 tbsp water. Brush the top thoroughly and sprinkle with 1 tbsp sesame seeds.
  9. Place in the oven for 25 minutes until the crust is deep golden brown and sounds hollow when tapped.
  10. Brush the hot crust with 2 tbsp melted unsalted butter until it looks glossy and rich.