Cabbage Rolls

For the rolls:

1 Tb. Yeast
1/4 C sugar
1 C. water
2 eggs
1/4 C. shortening
1 tsp. salt
4 cups flour (all white or mixture of white/wheat- I do 1 cup of wheat)

In a small bowl mix the water, 1 Tablespoon of the sugar, and the yeast. Let sit for 10 minutes. In a bowl (or your mixer), combine 3 cups of the flour, salt, shortening, the rest of the sugar and eggs. Add the yeast mixture and enough flour to make it workable. Knead on the counter until smooth. Let raise in a bowl for 2 to 2 1/2 hours. You may be able to shorten the time if needed.

For the filling:

1 lb ground beef or sausage
1/2 head cabbage, finely chopped (stick it in the food processor)
1/2 large yellow onion, finely chopped
Desired seasonings: Creole seasoning, salt, pepper, Worchestershire sauce

Brown ground beef or sausage. Add the onions and cabbage. Cook until soft. Add desired seasonings.

Combine:

After the dough has raised, punch down and put on a lightly floured surface. Roll out into a rectangle. Cut into squares the size of your palm with a pizza cutter. Place a spoonful of meat mixture in each. Pinch up the corners around the meat and place seam side down into a greased pan. Bake at 425* for 12 minutes or until golden brown on top.

This makes about 1 1/2 dozen rolls. I usually just use half of the meat mixture and then freeze the other half for another time. Then all I have to make is the rolls the next time. Serve with your choice of vegetables and potatoes, or just grab them and go for a complete meal.