Ingredients
4-1/2 cups all-purpose flour, divided1/4 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:2 pounds lean ground beef (90% lean)2 medium onions, chopped4 cups chopped cabbage2 teaspoons seasoned salt1 teaspoon garlic powder1 teaspoon pepper
Preparation
Place 1-3/4 cups flour, 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 speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes.
Place dough in a greased bowl; 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; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted.
Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets.
Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
