1 lb. ground beef
4 c. shredded cabbage
1/4 c. water
1 sm. onion, chopped (1/4 c.)
1 tsp. salt
1/2 tsp. caraway seed
1/8 tsp. pepper
Yeast Roll Dough (below)

Cook and stir ground beef until light brown; drain. Stir in cabbage, water, onion, salt, caraway seed and pepper. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, about 10 minutes.

Prepare dough; roll into rectangle 20 x 15 inches, about 1/4 inch thick. Cut in 3 inch circles. Spoon beef mixture, rounded tablespoon, onto center of each circle. Bring side to center and pinch dough to seal. Place on greased baking sheet. Let rise in warm place until double, about 1 hour. Bake at 375 degrees in preheated oven until golden, about 18 minutes. 2 1/2 dozen Runzas.

YEAST ROLL DOUGH:

2 pkgs. active dry yeast
3/4 c. warm water (105-115 degrees)
1 1/4 c. buttermilk
1/4 c. shortening
2 tbsp. sugar
2 tsp. baking powder
2 tsp. salt
4 1/2-5 c. flour

Dissolve yeast in water in large mixing bowl. Add next 5 ingredients and 2 1/2 cups of the flour. Blend on low speed 30 seconds. Beat on medium 2 minutes. Stir in enough flour to make dough easy to handle. Turn onto well-floured surface; knead 5 minutes. For last minute reheating, cover and heat in 350 degree oven for 20 minutes.