Add yeast to warm water, stirring to dissolve.
Stir in milk, sugar, salt, eggs, shortening and half of the flour.
Mix with spoon until smooth.
Add enough of remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 minutes). Round in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place until double (about 1 1/2 hour). Punch down; let rise again until almost double (about 30 minutes).
While dough is rising the last 30 minutes, brown 2 pounds hamburger in skillet, add onion to taste. In another skillet, melt 1/2 cup margarine. Shred 1 medium head of cabbage. Wilt cabbage in melted margarine. Drain hamburger and cabbage, mix together.
Divide dough in half, roll and cut into 4x6" rectangles. Fill with hamburger mixture. Fold edges and ends up. Place on lightly greased cookie sheets.
Bake at 350-degrees for 20-25 minutes or until lightly browned.
I always double the recipe and fill the freezer.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 220 (63%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 58.6mg||18 %|
|Sodium 176.2mg||6 %|
|Potassium 294mg||8 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 20.3g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 347
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