Community Recipe
from [psfreeman]


This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. From Ellen Batt: Hoisington, Kansas. Recipe published in Country Ground Beef.

  • Yield: 24 servings
  • Prep time:30 Minutes
  • Cook time:30 Minutes
  • Rise:1 Hour


  • DOUGH:
  • 10 to 11 cup(s) all-purpose flour, divided
  • 1 1/4-ounce package(s) active dry yeast
  • 1/2 cup(s) sugar
  • 2 teaspoon(s) salt
  • 2 1/2 cup(s) water
  • 1 cup(s) milk
  • 1/2 cup(s) butter, cubed
  • 2 eggs
  • 2 pound(s) ground beef
  • 1 large onion, chopped
  • 2 teaspoon(s) salt
  • 1 teaspoon(s) ground white pepper
  • 2 pound(s) shredded cabbage, cooked and drained


For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15-in. x 10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. Bake at 375° for 30 minutes or until brown.

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