Stuffing:

2 lb. cabbage
2 medium dried mushrooms
1 medium onion
3 1/2 tablespoons butter
1 tablespoon sugar
salt and pepper, to taste
3 eggs

Dough:

1 (2/3 oz.) pkg. active dry yeast
1 tablespoon sugar
3 tablespoons milk
2 1/4 cups all-purpose flour
6 tablespoons butter
2 egg yolks
3/4 cup dairy sour cream
salt

Rinse and cook mushrooms and cut into small cubes.

Prepare stuffing:

Shred cabbage, add cubed mushrooms, onion, garlic, butter and a little mushroom stock and cook until tender over low heat. Steam off liquid at end. Cook hard-boiled eggs, cool and remove shells. Chop coarsely and mix with cabbage.

Prepare dough:

Stir yeast into lukewarm milk until dissolved. Set aside for 5 minutes. Cut in flour with butter and place in bowl. Add egg yolks, the raised leaven, sour cream and knead into dough firm enough to be rolled out. Let rise until nearly doubled in size.

When dough has risen, turn out onto a lightly floured work surface and roll out into a rectangular piece. Spread the cooled and dry cabbage mixture along one edge of dough and bring the opposite side of the dough up and over the filling; crimp as you would a pasty.

Grease a long baking sheet or pan and place the pasty in the center. Let rise again. Brush the top with beaten egg just before baking.

Bake at 350°F for 45 minutes or til golden brown.

Submitted by: Essie Dean