1/2 lb. ground beef
2 c. shredded cabbage
2 tbsp. chopped onion
2 tbsp. water
1/2 tsp. salt
1/2 tsp. caraway seed
Dash of pepper
3 c. Bisquick baking mix
3/4 c. cold water
3/4 c. shredded American cheese (about 3 oz.)

Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in cabbage, onion, 2 tablespoons water, the salt, caraway seed and pepper. Cover and simmer until cabbage is tender, about 10 minutes.

Heat oven to 400 degrees. Mix baking mix and 3/4 cup water until soft dough forms, beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut into 4 inch rounds; place on ungreased cookie sheet. Make indentations in center of each round to within 1/2 inch of wedge, forming a shell. Spoon beef mixture into shells. Sprinkle each with 3 tablespoons of cheese. Bake until light brown, 10-12 minutes. Serve with catsup or chili sauce if desired.