CABBAGE BURGERS

Steps:

• Dough Scald milk, then add cold water. Remove 1/2 cup liquid; mix-in yeast. To liquid in saucepan, add salt, sugar, shortening, and eggs, then add dissolved yeast. Mix well. Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir or use hands until liquid disappears and gradually form dough into smooth ball, and then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature for 2 hours until doubled in bulk. Punch down dough. Cut the dough into four equal size quarter. Then, roll out each of the quarters into a rectangle and cut into four to six squares. Then, place a large spoonful of the filling onto each cut square, and taking the edges of the square, pull up together to make a sealed pillow. Place on a lightly greased or parchment papered baking sheet. Let these cabbage burgers rest and have a third rising until they are looking tender and full. Filling: In a large stock pot put meat and butter over medium high heat until the meat is barely pink and butter is melted. Then, quickly add the onion and the cabbage, mixing well with the meat, for about 3 minutes. Remove from the heat and let sit so it is still very warm. Fill the waiting dough, taking the edges of the dough and making a sealed pillow with the seal side down on the prepared baking sheet. Let rise about 20-30 minutes until the dough is tender and full looking. Bake in a 375F preheated oven, until the tops are just beginning to brown. Remove from the oven and let sit for about 10-15 minutes before serving.