German Runza

1. 1

   Saute onion in a bit of oil until just translucent.

2. 2

   Add hamburger and saute until no longer pink.

3. 3

   Season with salt and pepper.

4. 4

   Drain away the grease, and return to the pan.

5. 5

   Cover the mixture with the shredded cabbage and cook until the cabbage is done.

6. 6

   Stir occasionally.

7. 7

   This could take about 45 minutes or so.

8. 8

   Using an egg-dough recipe doubled or frozen store-bought dough, roll small balls of dough thinly to make a 5x5 square.

9. 9

   Put about 1/2 cup of cabbage mixture in the center of the square and seal closed.

10. 10

    Place seal side down on a parchment-lined baking sheet (or a lightly greased sheet).

11. 11

    Cover pan with a kitchen towel and place in a warm area for 30 minutes and let the pockets puff a bit more.

12. 12

    Brush with melted butter just before placing in the oven.

13. 13

    Bake for 20 to 25 minutes at 350 F or until lightly golden brown.

No additional tips available.