I loved when my mom made cabbage pockets for us when I was a kid. I think they have an original German name. This is nice comfort food when eaten hot, and serves as a convenient food when carried around cold.
Prepare the dough first ($1-2 depending on the type of flour, if you use milk, and how much you pay for yeast):
1 cup water
1 cup whey (or milk or water)
2 Tbsp butter
1.5 tsp salt
1 Tbsp sugar or honey
2.25 tsp active dry yeast (1 packet)
5.5 cups flour
Proof the yeast in 100-110 degree F water. Mix all the ingredients together, and kneed the dough, then roll into a ball and leave in a lightly oiled covered bowl to rise until doubled. If you only use whole wheat flour, you will have to add more liquid. Liquid needs vary by humidity and flour density also, so you'll really have to get a feel for proper dough consistency to figure out how much to add.
1 lb lean ground beef
1/2 head of cabbage
2 medium/large onions
5 garlic cloves
1 Tbsp oil
oregano, whatever seasoning you like
Start preparing the filling when the dough finishes rising. In a big skillet or saute pan, saute the onion and garlic in oil. When the onions are translucent, add the cabbage and spices and stir. Punch down the dough and divide into 24 equal parts. Roll each part into a ball and let rest. Cook the beef in a separate skillet, drain, and add to the cabbage. Roll each dough ball into a flat circle about a quarter inch thick, put about 2 Tbsp of cabbage mix in the center, and pinch the edges together over the filling so that the dough completely encompasses the filling in a ball. Bake these, seam-side down, for 20 minutes at 400 F.
Next time I make these, I intend to add diced jalepeno. This should make 24 cabbage pockets pretty easily for $7-9. Each pocket is about 150 calories, and three make a decent meal for about $1, though bread-heavy.