Originally posted by: SDGranny

I got this recipe from a German friend (It was her grandmother's recipe and my friend was old enough to be my mother) when I was 25 years old. I have made this every New Years Eve since then.

CABBAGE RUNZA

1 large head cabbage
2 lbs. ground beef
2 large onions
Salt & pepper to taste

Shred cabbage and chop onions while meat is browning in skillet. When meat is brown and crumbly, remove from pan. Add enough oil 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 minutes until tender. Cool.

DOUGH

1 pkg yeast
2 cups warm milk
1/2 cup sugar
1/2 cup shortening
1 TBS salt
2 eggs, beaten
7 – 8 cups flour, or enough to make soft dough

Soften yeast in liquid and add rest of ingredients. Let rise double in bulk. Punch down and let rise again. Turn out on board. Divide dough. Roll half of dough at a time to about 3/8 inch thickness. Cut into squares about 5 or 6 inches. Place portion of filling in center of squares and bring corners together and pinch openings securely. Turn pinched side onto pan or cookie sheet. Grease top of bread dough and let rise double. Bake at 425 degrees for about 20 minutes.

Note: Sometimes when I feel lazy, I use frozen bread dough.