Ingredients
16
16 servings
- •4 cups ground beef
- •1 onion, chopped
- •4 cups shredded cabbage
- •1 teaspoon salt, or to taste
- •2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
- •0.33333334326744 cup butter, melted
- •0.66666668653488 cup instant dry milk powder
- •0.25 cup white sugar
- •1.5 teaspoons salt
- •1 teaspoon active dry yeast
- •1 egg, beaten
- •4 cups all-purpose flour
Instructions
- Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
- Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
- Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam-side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until golden brown, about 20 minutes.
Nutritional Facts
Per 16 servings
- Calories: 243
- Carbohydrate: 31g
- Fat: 8g
- Fiber: 2g
- Protein: 11g
- Sugar: 7g
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