Berrox

3 packages of yeast
4 heaping T sugar
1 1/2 c warm water
2 T salt
2 large, tight heads of cabbage
2 1/2 c warm water
11 to 12 c flour
1 large onion
4 lbs ground beef
1 c vegetable oil

Mix yeast, sugar and 1 1/2 c water together and let stand 5 minutes. Mix salt, oil and 2 1/2 c water together and add to yeast mixture, stirring to dissolve. Stir in 8 cups of flour, then add 3 to 4 more cups of flour, stirring in by hand.

Turn dough mixture out onto a well floured counter and mix in more flour if needed so that dough isn't sticky. Let sit 4 to 5 minutes.

Grease a Dutch oven with Crisco and place dough in to rise. Cover Dutch oven with kitchen towel and put in a warm place. Let rise until doubled, punch dough down and let rise double again. Punch down and remove from Dutch oven.

Shred cabbage and slice onion. Cook ground beef with onion until it loses its pink color. Add cabbage. Cook covered for 20 minutes. Drain.

Roll dough out to about 1/4 inch thickness and cut into 5 inch squares. Put meat mixture on dough. Pinch opposite corners of dough square together to enclose meat mixture. Put meat squares on a greased cookie sheet and let sit 10 minutes. Bake in a 375 degree oven for 25 to 30 minutes.

YIELD: Makes approximately 15 servings