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Beef and Cabbage Turnovers - Beirocks
16 turnovers

1 pkg active dry yeast
1 cup warm water
2 Tbsp sugar
2 Tbsp vegetable oil
1 tsp salt
1 egg
3 to 3-1/2 cups flour

1 pound ground beef
4 cups shredded cabbage
1 small onion, chopped
1/4 cup water
1-1/2 tsp salt
1/2 tsp caraway seeds (optional)
1/8 tsp pepper

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.

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 1 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 20-30 minutes.


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