May 23, 2019
Created by Harmons
2 hours 30 minutes
Serves 12
  • Dough
  • 4 1/2 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 2 (.25 oz) pkg active dry yeast
  • 1 tsp salt
  • 3/4 cup whole milk
  • 1/2 cup water
  • 1/2 cup (1 stick) butter
  • 2 large eggs
  • Filling
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 lb lean ground beef (90% lean)
  • 3 cups chopped cabbage
  • 1 tsp seasoned salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • Cooking spray

To make the dough, in a stand mixer fitted with the dough hook attachment, add 1 3/4 cups flour, sugar, and yeast. In a saucepan over medium heat, add salt, milk, water, and butter. Heat to 110°. Pour over flour mixture. Add eggs and mix on low speed until blended. Beat 3 minutes on high. Add remaining 2 ¾ cups flour and continue to 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.

To make the filling, in a large frying pan over medium heat, add oil. Add onions and cook until beginning to soften, about 5 minutes. Add beef and cook until no longer pink, about 7 minutes. Drain and discard oil. Add cabbage, salt, garlic powder, and pepper and cook until cabbage is wilted, about 7 minutes.

Preheat oven to 375° and spray 2 baking sheets with cooking spray.

Punch dough down, divide into 12 portions and cover with plastic wrap. Working with one piece at a time, roll into a 6” square. Place 1/3 cup meat mixture in center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets. Bake until golden brown, 18-20 minutes.