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1
To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.
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2
Stir in dry milk, baking powder and shortening.
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3
Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.
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4
Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.
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5
Cover bowl with damp cloth & let rise until double in size. Punch down dough.
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6
To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.
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7
Drain extra fat from meat (or place in metal colander & rinse with hot water).
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8
Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.
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9
Turn heat off and add cheeses, stirring until melted.
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10
Preheat over to 350 degrees F.
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11
Divide dough into 12 equal portions.
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12
Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.
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13
Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.
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14
Place folded-side-down on a lightly oiled/greased cookie sheet.
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15
Repeat with remaining dough/filling.
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16
Bake in preheated oven for 20 minutes or until brown.
