FILLING:

1 lb. hamburger, crumbled
3 c. shredded raw cabbage
1/2 med-sized onion, chopped
1/2 tsp. MSG (optional)
1 1/2 tsp. salt
Pepper to taste
1 1/2 c. water

DOUGH:

1 pkg. yeast
Sugar
3 c. milk
Shortening
2 c. flour

TO MAKE DOUGH: Dissolve yeast in 1/4 cup warm water, let stand 5 minutes. Blend in 3 cups milk (scalded and cooled to lukewarm), 1/2 teaspoon salt, 1 tablespoon melted shortening and 2 cups flour. Mix well. Turn dough out on floured board and knead several minutes until smooth and elastic. Place in greased bowl, cover damp cloth and let rise in warm place until double in size (30 minutes). Roll dough into rectangle about 1/4 inch thick. Cut into 8 inch squares about 5 inches each. Place 2 heaping tablespoons filling in center of each square. Bring four corners together and pinch shut. Gently mold circular shape. Place seam-side down on greased baking sheet. Let rise in warm place.

TO MAKE FILLING: Brown hamburger in large skillet. Drain off all fat. Blend in remaining ingredients, mixing well. Bring to boiling point, reduce heat and simmer uncovered about 20 minutes or until all water has evaporated. Cool. Place filling in dough as above and bake on cookie sheet until brown at 350 degrees.