4 1/2 - 5 c. flour
1/2 c. sugar
1 tsp. salt
3/4 c. milk
1/2 c. water
1/2 c. shortening

Measure 1 3/4 cup flour in mixing bowl. Stir in sugar, salt and yeast. Heat milk, water and shortening until warm (120 to 130 degrees). Pour into flour mixture. Add eggs and beat 1/2 minute; continue beating and add rest of flour. Dough will be soft and sticky. Knead 3 to 5 minutes until smooth. Cover and rest 20 minutes. Shape into rectangles; put filling on and seal edges. Let rise 40 to 60 minutes. Bake at 375 degrees for about 30 minutes or until brown. You may want to wrap each runza in aluminum foil before it is baked and freeze. Then when you need you may bake runza in the foil. Comes in handy.

FILLING:

1/2 lb. ground beef, browned, drained
1/2 c. chopped onion
1 c. shredded cabbage, wilted
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper

Brown ground beef and onion. Heat cabbage in butter until cabbage is wilted. Then add it to beef mixture with salt and pepper.