3/4 c. milk
1/4 c. sugar
2 tsp. salt
4 1/2 tbsp. shortening
3/4 c. warm water
1 pkg. yeast
2 1/4 c. flour

Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Measure into bowl warm water and yeast; stir until dissolved. Stir in lukewarm mixture. Add 2 1/4 cups flour, beat until smooth. Stir UP TO 2 1/4 cups flour, too much makes dough hard to roll out. Knead dough well. Place in greased bowl. Cover. Let rise in warm place until double. Punch down and shape into rectangles 6 x 8 inches and 3/16 inches thick. Place 1/2 cup mixture in center, placed pinched side down on pan. Let rise, bake at 375 degrees for 15 to 20 minutes.

FILLING:

1 1/2 lb. hamburger
1/2 lg. head cabbage
1 tsp. salt
3/4 tsp. pepper
Dash savor salt

Fry hamburger on medium heat until pink. Drain off fat and liquid. Chop and add cabbage to hamburger. Cook only until partially tender. Add salt, pepper, and dash of savor salt. Taste while adding seasonings. Cool to lukewarm.