German Runza

• 2 pounds Ground Beef
• 1 whole Large White Onion
• 1 whole Cabbage, Shredded
• Salt
• Pepper
• 2 loaves Bread Dough

1. Saute onion in a bit of oil until just translucent.
2. Add hamburger and saute until no longer pink.
3. Season with salt and pepper.
4. Drain away the grease, and return to the pan.
5. Cover the mixture with the shredded cabbage and cook until the cabbage is done.
6. Stir occasionally.
7. This could take about 45 minutes or so.
8. Using an egg-dough recipe doubled or frozen store-bought dough, roll small balls of dough thinly to make a 5x5 square.
9. Put about 1/2 cup of cabbage mixture in the center of the square and seal closed.
10. Place seal side down on a parchment-lined baking sheet (or a lightly greased sheet).
11. Cover pan with a kitchen towel and place in a warm area for 30 minutes and let the pockets puff a bit more.
12. Brush with melted butter just before placing in the oven.
13. Bake for 20 to 25 minutes at 350 F or until lightly golden brown.

ground beef, white onion, cabbage, salt, pepper, loaves bread

Taken from tastykitchen.com/recipes/main-courses/german-runza/ (may not work)