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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!Ellen Batt, Hoisington, Kansas Ingredients:
dough: |
10 to 11 cups king arthur unbleached all-purpose flour, divided |
1 package (1/4-ounce) active dry yeast |
1/2 cup sugar |
2 teaspoons salt |
2-1/2 cups water |
1 cup milk |
1/2 cup butter, cubed |
2 eggs |
filling: |
2 pounds ground beef |
1 large onion, chopped |
2 teaspoons salt |
1 teaspoon ground white pepper |
2 pounds shredded cabbage, cooked and drained |
Directions:
1. For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside.
2. 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.
3. 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.
4. 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.
5. Bake at 375° for 30 minutes or until brown. Yield: 24 servings.
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