Beef And Cabbage Turnovers - Bierocks

• 1 (1/4 ounce) package active dry yeast
• 1 cup warm water
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 egg
• 3 - 3 1/2 cups flour
• 1 lb ground beef
• 4 cups shredded cabbage
• 1 small onion, chopped
• 1/4 cup water
• 1 1/2 teaspoons salt
• 1/2 teaspoon caraway seed (optional)
• 1/8 teaspoon pepper

1. Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1.
2. cup of the flour. Beat until smooth. Mix in enough remaining flour.
3. to make the dough soft but easy to handle. Turn onto well-floured.
4. surface; knead until smooth, about 5 minutes. Place in greased.
5. bowl; turn greased side up. Cover; let rise in warm place until.
6. double, about 1 hour.
7. Cook and stir beef until light brown. Stir in cabbage, onion, water,.
8. salt, caraway seed and pepper. Heat to boiling, reduce heat. Cover.
9. and simmer until cabbage is tender, about 15 minutes.
10. Punch down dough. Roll into a 16-inch square and cut into 1 inch.
11. squares. Place about 1/4 cup filling onto the center of each square,.
12. bring corners up and together, then pinch to seal. Place seam side.
13. down on a greased cookie sheet. Shape into rounds. Let rise again.
14. until double, about 1 hour. Preheat oven to 375u0b0F Bake until pastry.
15. is light brown, about 20-25 minutes. Brush tops with butter. If.
16. desired, wrap individually and freeze. If turnovers are prepared.
17. ahead and frozen, they should be covered and reheated at 350F for.
18. about 20-30 minutes.

active dry yeast, water, sugar, vegetable oil, salt, egg, flour, ground beef, cabbage, onion, water, salt, caraway, pepper

Taken from www.food.com/recipe/beef-and-cabbage-turnovers-bierocks-204588 (may not work)