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Ingredients
  • 2 tablespoons olive oil
  • 2 cups (¼ head) shredded green cabbage
  • 1 red potato, diced
  • 1 shallot, finely diced
  • ½ lb ground beef
  • 3 tablespoons tomato paste
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • ½ cup water or broth, plus more for sealing
  • 1 (14 oz) package 5” empanada baking disks
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