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Nebraska Runzas

1 large head of cabbage, shredded
2 pounds ground beef
2 large onions, chopped
salt to taste
pepper to taste

Shred cabbage and chop onion while meat is browning in skillet.
When meat is brown and crumbly, remove from pan and add enough fat
to meat drippings to make about 1/2 cup. Place cabbage and onions
in pan and brown slightly, stirring often. Cover and simmer for 15
min. until tender; cool.

Prepare the Dough as follows:

1 package (0.6 ounce) yeast
2 cups warm milk or water
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 beaten eggs
7 or 8 cups all purpose flour (about) (enough flour to make soft dough)

Soften yeast in liquid and add rest of ingredients; let rise until
double in bulk; punch down and let rise again. Turn out on board.
Divide dough; roll 1/2 of dough at a time to about 3/8 inch thickness.
Cut in squares about 5 or 6 inches. Place portion of filling in
center of square and bring corners together and pinch openings
securely. Turn pinched side onto pan or cookie sheet. Grease
generously and let rise double in bulk. Bake at 350-375F. until
golden brown about 20 min. Makes about 24.

NOTE: Can also use boxed bread mix.


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