1 lb. head cabbage
Salt & pepper to taste
1 lb. hamburger
1 c. onions, chopped

Saute onion in 2 tablespoons butter until tender. Add the shredded cabbage, and if it is very dry add a small amount of water to steam until tender. Cook hamburger in frying pan until it loses its color and separates into particles. Pour off grease. Add to drained cabbage and let cool.

DOUGH:

1 pkg. dry yeast
1/2 c. warm water
2 c. milk
6 to 7 c. flour
2 tsp. salt
1 tbsp. shortening
2 tbsp. sugar

Soften yeast in warm water. Add sugar, salt and shortening to hot milk and cool to lukewarm. Add yeast and flour to make a moderately stiff dough. Knead on floured board until smooth and shiny. Shape into a ball and put in greased bowl, turning once to grease surface. Let rise until double in size. Roll on board, cutting into 4 inch squares.

Put large spoonful of fillings on each square. Draw up edges and seal tightly. Place on greased pan. Bake at 375 degrees for 20 minutes.