Filling:
• 1 med. head cabbage, shredded
• 1 1/2 lbs. ground beef
• 1 lg. onion, chopped
• salt and pepper to taste
Dough:
• 1 pkg. dry yeast
• 2 c. warm milk or water
• 1/2 c. sugar
• 1/2 c. shortening
• 2 tsp. salt
• 2 eggs, beaten
• 7 or 8 c. flour or enough to make a soft dough
Directions
Lightly brown meat in skillet. When brown and crumbly, remove from pan. Place cabbage and onion in skillet and stir until partially cooked. Return meat to skillet with cabbage and onion, cover and simmer 15 minutes or until tender. Cool.
Soften yeast in liquid and add rest of ingredients, except flour. Add flour, about 2 cups at a time, beating until smooth. When dough is stiff enough to handle easily, but still somewhat sticky, place in greased bowl. Cover and let rise until doubled in bulk. Punch down and let rise again. Turn out on board and divide dough. Roll half of dough at a time to about 3/8″ thickness. Cut into squares or about 5 to 6″. In center of square place 2 tablespoons or so of filling, bring corners of dough together and pinch openings securely. Turn pinched side down on well greased shallow pan or cookie sheet. Grease tops. Let rise double in bulk. Bake in 400 degree oven for about 20 minutes or until golden brown. Makes 24.
Recipe by Adra Rietveld
