Serves 12.
INGREDIENTS
- 4 1/2 cups all-purpose flour, divided
- 1/4 cup sugar
- 2 (.25 ounce) packages active dry yeast
- 1 teaspoon salt
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup shortening
- 2 eggs
FILLING:
- 2 pounds lean ground beef
- 2 med. onions, chopped
- 4 cups chopped cabbage
- 2 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, brown beef and onions in a skillet until no longer pink, then drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.
- Punch dough down; roll into 12 portions. and cover with plastic wrap. Working one piece at a time roll into a 6 inch square. Top each square with 3/4 cup meat mixture. Fold dough over filling forming a triangle. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.