Quick, Easy -N- Fast Beef and Cabbage Turnovers Recipe

1 T. olive oil
1 onion, finely chopped
8 oz. ground beef
1/2 head green cabbage, cored, thinly sliced
1/2 t. salt
1/2 t. freshly ground black pepper
2 (17.3 oz.) packages refrigerated large reduced-fat biscuits (16 biscuits total)
1 egg yolk
2 t. water

Heat olive oil in a large skillet over high heat. Add onion; cook, stirring, until starting to brown, 3 minutes. Add ground beef; cook, breaking up lumps, until all pink is gone, 5 minutes. Drain fat.

Stir in cabbage; reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is limp and translucent, 10 minutes. Uncover; cook to let excess moisture evaporate, 2 minutes. Stir in salt and pepper. Let cool.

Heat oven to 375F. Roll biscuits out between sheets of wax paper to 6-inch-diameter circles. Arrange about 1/4 cup of the cabbage mixture on lower half of each biscuit, leaving a 1/4-inch border of dough. Fold top half over mixture; press edges together with tines of a fork to seal. In a small bowl, whisk together egg and water; brush turnovers with egg yolk mixture.

Place turnovers on foil-lined baking sheets. Bake until tops are golden brown, 12 minutes.