Dough:
2 1/2 c Flour
1 c Warm water
1 pk Yeast
1/2 ts Salt
Filling:
1 lg Onion peeled and sliced
1 md Head of cabbage shredded
1/2 c Oil
Salt and pepper
Dissolve yeast in the water. add salt and 2 1/2 cups flour and knead
smooth and elastic, adding more flour as needed. Place dough on
countertop, cover with stainless steel bowl. Allow to rise double in
bulk. Make filling: saute onion in oil until soft. add shredded
cabbage and salt and pepper and cover and cook until cabbage is
tender and soft. Drain off any excess oil. Punch down dough and
divide into 2 parts. Roll out dough into an 18 x 12 inch
rectangle.Place cooled filling on one side of rectangle, leaving a 2
inch margin from the edges. Fold the other half of dough over the
filling so you have a turnover, 9 x 12 inches. Pat the top of the
dough down lightly on the filling. Carefully pinch edges together.
Brush oil over the top of the dough and sprinkle with salt or garlic
salt. Place on greased baking sheet. let rise double. Bake 400 for 30
minutes or golden.
Yields
8 Servings