by Curt Smith
4 1/2 cups all-purpose flour, divided
1/4 cup sugar
2 (0.25-ounce) packages active dry yeast
1 teaspoon table salt
3/4 cup milk
1/2 cup water
1/2 cup shortening (plain or butter flavored)
1/2 pound lean ground beef
1/2 pound lean ground pork
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon coarse salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
1 1/4 cups of shredded mild cheddar (or any cheese of your choosing)
In a large mixing bowl, place 1 3/4 cups of flour, sugar, yeast, and salt. Heat milk, water, and shortening to 120F – 130F. (I heated the mixture in a saucepan on the stove and used a candy thermometer to check the temperature.) Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour (2 3/4 cups); knead dough on a lightly floured surface until smooth and elastic (about 6 – 8 minutes). Place dough in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour.)
Meanwhile, brown beef, pork and onions in skillet. Add cabbage, salt, and pepper; cook until cabbage is wilted and starting to become translucent. Continue seasoning filling with additional salt and pepper to taste.
Punch dough down. Divide into 10 equal pieces and roll each piece into a square on a lightly floured surface. Roll each square out thinly. Top each square with 1/3 cup meat mixture and 2 tablespoons of shredded cheese. Fold dough over the filling, crimp edges tightly to seal, and place on greased baking sheets. Bake at 350F for 20 minutes or until golden brown. Serve hot.
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