For Dough:
1½ tsp active dry yeast
½ cup warm water, plus 1 tbsp
3 tbsp sugar
1 egg, large
½ tsp salt
2¼ cups bread flour
For Filling:
1 lb ground beef
1½ cups cabbage, chopped
½ cup onion, chopped
salt and pepper, to taste
½ cup cheddar cheese, shredded
2 tbsp butter, melted
Dough:
In a large bowl, dissolve yeast in water. Add sugar, egg, salt, and 1 cup of flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead for about 6 to 8 minutes until smooth and elastic. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place for about 1 hour until doubled.
Filling:
In a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Add cabbage, onion, salt, and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool.
To Assemble:
Punch dough down and divide it into 12 pieces. Gently roll out each piece into a 5-inch circle. Top each circle of dough with about ¼ cup filling. Fold dough over filling to meet in the center; pinch edges to seal.
Place seam side down on a greased baking sheet. Cover and let rise in a warm place for about 30 minutes until doubled. Brush with butter. Bake at 350 degrees F for 20 minutes or until golden brown.
Serve warm. Enjoy!
:
:
