2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
3 cups flour
1 pound ground beef or
6 slices bacon cooked and crumbled
4 cups shredded cabbage
1 small onion, chopped
1/4 cup water
1 1/2 teaspoon salt
1/2 teaspoon caraway seeds (optional)
1/8 teaspoon pepper
For Pastry: Dissolve yeast in warm water. Stir in sugar, oil,
salt, egg and 1 cup of the flour. Beat until smooth. Mix in
enough remaining flour to make the dough soft but easy to
handle. Turn onto well-floured surface; knead until smooth,
about 5 minutes. Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
For Filling: Cook and stir beef until light brown. Stir in
cabbage, onion, water, salt, caraway seed and pepper. Heat to
boiling, reduce heat. Cover and simmer until cabbage is tender,
about 15 minutes.
Punch down dough. Roll into a 16-inch square and cut into 4 inch
squares. Place about 1/4 cup filling onto the center of each
square, bring corners up and together, then pinch to seal. Place
seam side down on a greased cookie sheet. Shape into rounds. Let
rise again until double, about 1 hour.
Preheat oven to 375F. Bake until pastry is light brown, about
20-25 minutes. Brush tops with butter. If desired, wrap
individually and freeze. If turnovers are prepared ahead and
frozen, they should be covered and reheated at 350F for about