4 1/2 c. bread flour, divided
1/2 c. sugar
2 pkg. active dry yeast
1 tsp. salt
3/4 c. milk
1/2 c. water
1/2 c. shortening
2 eggs

FILLING:

1 lb. ground beef
2 sm. onions
4 c. chopped cabbage
1 tsp. salt
1/2 tsp. pepper

In a large mixing bowl, place 1 3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120-130 degrees. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in remaining flour; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted. Punch dough down; roll into 12 6-inch squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.