Ingredients
4-1/2 cups all-purpose flour1/2 cup sugar2 packages (1/4 ounce each) active dry yeast1 teaspoon salt3/4 cup 2% milk1/2 cup water1/2 cup shortening2 large eggs, room temperatureFILLING:1 pound lean ground beef (90% lean)2 small onions, chopped4 cups chopped cabbage1 teaspoon salt1/2 teaspoon pepper
Preparation
Place 1-3/4 cups flour and the sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes.
Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.
Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal, and place on greased baking sheets. Bake at 350° until golden brown, about 20 minutes. Serve hot.
