FILLING:

1 lb. hamburger meat
3 c. shredded cabbage
1/2 chopped onion
1 1/2 tsp. salt
1/2 tsp. Accent
Pepper to taste
1 c. water

DOUGH:

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

Add yeast and sugar to warm water in a big bowl. Let stand a few minutes. Blend in milk, salt, oil and flour. Mix well. Turn dough out on floured board and knead for several minutes until smooth. Place dough in greased bowl and cover. Let rise in warm place until doubled in bulk, 30-45 minutes.

Brown beef and onion, drain. Add cabbage and spices and water and cook until water evaporated and cabbage is tender.

Roll dough into a rectangle 1/4 inch thick. Cut dough into 8 squares and place 2 heaping tablespoons of the mixture in center. Fold corners together and pinch edges to seal. Place squares seam side down on greased cookie sheet. Let rise 15 minutes. Bake in 375 degree oven for 25 minutes.

A short cut for this is to use a Hot Roll Mix and follow directions on box.