1 1/4 c. lukewarm water
1 pkg. yeast or 1 cake
1 c. milk, scalded
2 tsp. salt
2 tbsp. shortening
6 1/2 to 7 c. flour

Dissolve yeast and 1 tsp. sugar in 1/4 cup lukewarm water taken from above amount. Let stand 10 minutes. Scald milk. Add sugar, salt, water and shortening. Cool to lukewarm.

Add yeast mixture and flour gradually, beating thoroughly after each addition. Turn dough out on a lightly floured board and knead until smooth and satiny, about 10 minutes. Shape into a ball and place in greased bowl. Brush top lightly with melted shortening. Cover. Let rise until double in bulk, about 1 1/2 hours. When ready to use, punch down and turn on lightly floured board.

FILLING:

2 lbs. hamburger
1 c. onion
1 tbsp. salt
2 cans cream of mushroom soup
1/4 tsp. pepper
2 cans mushrooms or fresh mushrooms
1 head cabbage