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1
DOUGH: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
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2
Cool the milk to lukewarm and combine it with the yeast.
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3
Add the eggs, cream, salt, and sugar.
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4
Mix well.
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5
Work the butter into the flour until crumbly.
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6
Add the first mixture and mix quickly to form a soft dough, handling it as little as possible.
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7
DO NOT KNEAD.
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8
Place the dough on a floured board and divide into 2 equal parts.
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9
Roll each part into a rectangle about 1/3 inch thick.
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10
Place one part of the rolled dough on a greased baking sheet.
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11
9 x 13 inch pan.
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12
Spread the cabbage filling over it.
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13
Cover with the other part of the rolled dough.
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14
Seal the edges well on all sides.
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15
Prick the top lightly in several places.
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16
Cover and set it in a warm place to rise until light.
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17
This will take about 1 hour.
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18
Bake in a moderate over (350 degree F) for about 40 minutes.
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19
Cut into squares and serve warm.
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20
CABBAGE FILLING: Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes.
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21
Squeeze it dry.
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22
Cook the onion in the butter until tender.
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23
Add the cabbage and cook until it is tender but not overcooked.
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24
Mix in the lemon juice.
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25
Season to taste with salt and pepper.
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26
Stir in the hard cooked eggs.
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27
If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs.
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28
Traditional Ukrainian Cooking.
