posted by Pat T 06-14-99 7:10 AM
3/4 c. scalded milk
1 tsp. salt
4 Tblsp. sugar
3 Tblsp. shortening
3 c. flour
1 egg, slightly beaten
1 cake yeast
1/4 c. lukewarm water
1 medium head cabbage, chopped fine
3 medium potatoes, mashed
1 egg, beaten
1/2 lb. sauerkraut, drained
Pour milk over salt, sugar and shortening. Cook to lukewarm. Add egg. Add yeast which has been dissolved in water. Add about half the flour. Beat well.
Add remainder of flour. Beat well. Turn out on floured board and knead about 5 minutes. Place in greased bowl and let rise until doubled in bulk. Divide dough in 2 portions.
Flatten out one piece to about 2-inch thickness. Place desired filling in center. Draw up and pinch edges together to cover filling.
Roll out lightly and carefully to pie shape, about 3/4-inch thick. Follow same method for remaining half of the dough. Place on greased cookie sheet. Let rise about 1/2 hour.
Bake at 375 degrees about 20 to 30 minutes. When done, brush both sides with browned butter.
Cabbage Filling: Saute cabbage in butter until soft.
Potato Filling: Combine potatoes, chives and egg.
Sauerkraut Filling: Fry sauerkraut slowly in butter about 5 minutes.
Makes 2 round loaves.
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