HAMBURGER MIXTURE:

1 1/2 lbs. ground beef
1 c. shredded cabbage
1 env. onion soup mix
3/4 tsp. salt
3/4 c. drained sauerkraut
1/2 tsp. pepper
3/4 c. water

In large skillet, brown meat, drain off fat. Add remaining ingredients, cook uncovered 20 minutes until liquid is absorbed.

DOUGH:

3/4 c. warm water
1 pkg. yeast
1/3 c. sugar
3/4 tsp. salt
1 egg
1 c. mashed potatoes
1/3 c. salad oil
3 1/4 c. flour

In large mixer bowl combine water, yeast, sugar and salt, let stand for 5 minutes. Add potatoes, egg, oil and beat at medium speed until well mixed. Add 1 1/2 cups flour and beat at medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in enough flour (about 1 1/2 cups) until smooth. Add more flour if necessary.

Divide dough in half. Roll out one half into an 18" square; cut into quarters. Place about 3/4 cup mixture in center of each square. Brush 2 edges with egg glaze. Fold over, press edges with fork. Let raise 20 minutes. Bake at 375 degrees for about 20 minutes.

EGG GLAZE: One egg, beaten mixed with 1 tablespoons water. Brush tops of turnovers with egg and water.