Ingredients Jump to Instructions ↓

  1. 10 to 11 cups all-purpose flour, divided

  2. 1 package (1/4-ounce) active dry yeast

  3. 1/2 cup sugar

  4. 2-1/2 cups water

  5. 1 cup milk

  6. 1/2 cup butter, cubed

  7. 2 eggs FILLING:

  8. 2 pounds ground beef

  9. 1 large onion, chopped

  10. 2 teaspoons salt

  11. 1 teaspoon ground white pepper

  12. 2 pounds shredded cabbage, cooked and drained

Instructions Jump to Ingredients ↑

  1. For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15-in. x 10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. Bake at 375° for 30 minutes or until brown. Yield: 24 servings.


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