Cabbage (Kapusta) Pasty

• Dough
• 1 fresh yeast cake
• 1/2 cup warm water
• 1/2 cup shortening
• 1 cup milk (warm)
• 2 eggs
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 7 -8 cups flour
• Filling
• 5 lbs cabbage
• 2 tablespoons salt
• 1/2 cup oil or 1/2 cup margarine
• Finishing
• 1 egg
• 1/2 cup milk or 1/2 cup water
• 1/2 cup butter, for brushing

1. Filling Preparation: Chop cabbage, add salt and let stand for 1/2 hour. Squeeze all juice out. In a frying pan, put 1/2 cup oil or shortening. Put in cabbage and fry for about 3/4 hour. Stir continually until just lightly browned (so the cabbage takes on a sweeter, caramelized taste). Then let cool.
2. Pasty Preparation: Soften yeast cake in 1/2 cup warm water. Add shortening to 1 cup milk and warm together. Beat eggs slightly, mix with the milk, and add 1/2 cup water, sugar and salt. Add to the yeast mixture. Add 3 cups flour, mix well, and let rise about 1/2 hour. Mix in as much of the remaining flour (4-5 cups)to get a good, non-sticky dough suitable for rolling. Let rise again and punch down.
3. Assembly: Roll dough into pasty sized circles (about a 4-6 inch circle, but you can make them smaller for appetizers, and larger for lunch on the go -- ) and spread your cabbage filling on half of the dough, almost to the edge. Fold dough over and pinch edges together to seal. Brush with an egg wash (makes a nice, shiny brown crust) and prick with fork as for pie.
4. Bake on greased cookie sheets at 375u0b0F for 20-30 minutes.
5. Brush the finished pasties with melted butter.

dough, yeast cake, warm water, shortening, milk, eggs, water, sugar, salt, flour, filling, cabbage, salt, oil, egg, milk, butter

Taken from www.food.com/recipe/cabbage-kapusta-pasty-180315 (may not work)