Cabbage Hot Pocket
(adapted from the NY Times Dining recipe)
 

This is most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you.

2 & ¼ cups all-purpose flour
½ teaspoon salt
6 tablespoons unsalted butter, chilled and cubed
4-6 tablespoons ice cold water
2 tablespoons olive oil, divided
½ large yellow onion, sliced
12 ounce Savoy cabbage (1 small head), cored and sliced
Black pepper, as needed
1 teaspoon cider vinegar
2 tablespoons dry bread crumbs
3 large garlic cloves, finely chopped
1 1/2 teaspoons thyme leaves
4 ounces fontina cheese, grated, about 1 cup (or other easy melting cheese)
1 large egg yolk

To make the pastry combine the flour and salt in a large bowl. Using a pastry cutter or two forks, cut in butter until it forms coarse crumbs. Add the ice cold water, working it in a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. Season with salt and some pepper. Cook until cabbage is tender and any liquid has evaporated, about 7 to 10 minutes. Stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. Transfer mixture to a bowl. Add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. Cook until bread crumbs begin to color, about 1 minute. Scrape into a bowl, let cool slightly, and then add in the cooked cabbage and cheese.

Heat oven to 425°. On a floured surface, roll out dough into an 8-by-12-inch rectangle, then cut into 4 rectangles. Transfer the squares one at a time to a parchment lined baking sheet. In the center of each divide the cabbage mixture. Dab edges of dough with water. Fold in half over the filling and use the tines of a fork to seal edges. Brush crust with egg yolk. Using a knife, cut several slits in the center of the top crust. Transfer the pan to the oven and bake until crust is golden brown and firm, about 30 minutes. Cool for at least 15 minutes before slicing and serving.

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