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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 5 |
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From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Stella Strauch. Prep time includes letting the dough rise. Ingredients:
1 (1/4 ounce) package dry active yeast |
1 cup water (warm) |
2 tablespoons sugar |
1/4 cup oil |
1 teaspoon salt |
1 egg |
4 cups flour |
1 head cabbage, shredded |
2 lbs hamburger |
1 large onion, chopped |
salt, to taste |
pepper, to taste |
Directions:
1. Dissolve yeast in water. Add oil, sugar, egg and salt; mix well. Add flour and mix. Cover and let rise for 45 minutes. Knead well and let rise again for 30 minutes. Knead dough and roll to about 1/4-inch thick. Cut into 4 squares.
2. Brown hamburger and onion until red disappears. Add cabbage and salt and pepper to taste.
3. Put 2-3 tablespoons filling of cabbage mixture in center of rolled out dough. Bring corners together at top, pinching edges securely; turn upside down and place on cookie sheet. Bake at 350* for 30 minutes.
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