BREAD DOUGH: Mix yeast, sugar, powdered milk, potato flakes, 1/2 tsp. salt & 2 c. flour in large bowl. Stir in 2 c. warm water. Add 1/2 c. oil & 2 eggs & beat with a mixer for 2 min. Add another 1 c. flour & beat for additional 2 min. Stir in 3 to 4 c. flour & knead for 10-15 min. Cover & put dough in refrigerator until ready to assemble & bake.
FILLING: In a large pot, crumble & saute hamburger until browned. Drain off grease. Stir in shredded cabbage & chopped onion; cover pot & cook until vegetables are tender. (Add 1/4 c. water, if needed, to help steam cabbage.) Remove from heat; drain off any additional moisture, and add salt & pepper to taste. Put meat filling in refrigerator until cool.
TO ASSEMBLE: Divide dough into 16 equal pieces; cover lightly with plastic wrap to keep them from drying out as you assemble sandwiches. Lightly flour work surface & rolling pin. Roll out one piece of dough to about a 7-8 inch round. Place a (scant) 1 c. of filling in center of the circle. Gently pull up & pinch the edges of the dough together over the top, forming a round filled loaf. (A little water around the edge of dough will help it stick.) Place it seam-side down on cookie sheet. Repeat with remaining pieces of dough & filling, leaving 2-3 inch space between sandwiches. Lightly cover with cloth towel to rest 20-30 min.
Heat oven to 375 degrees. Bake sandwiches 35-40 min., rotating cookie sheets half-way through, until nicely browned. Cool slightly before serving.
Note: The dough will keep 4-5 days, covered, in the refrigerator. Making the dough & meat filling one day & assembling/baking the sandwiches on another day makes the process easier. Cooked sandwiches can be individually wrapped & freeze nicely; just reheat in a 325 degree oven until warm.
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