FOR DOUGH:
1 tsp. active dry yeast
5 cups bread flour
1/2 cup sugar
Salt
1-1/2 cups lukewarm milk
10 tbsp. butter, melted
2 eggs, lightly beaten
FOR FILLING:
3 tbsp. vegetable oil
1 yellow onion, peeled and finely chopped
1 lb. ground beef
4 cups shredded green cabbage
1/4 lb. mild cheddar cheese, grated
2 tbsp. Dijon mustard
Freshly ground black pepper
1. For dough, dissolve yeast in 2 tbsp. warm water in a small bowl. Mix together flour, sugar, and 1/2 tsp. salt in a large bowl. Add milk, 8 tbsp. butter, and eggs to yeast, then stir into flour (if dough is too dry, add more water). Turn dough out onto a lightly floured surface and knead until elastic, about 5 minutes. Put dough in an oiled bowl, turning it to coat with oil, then cover bowl with a clean dish towel and set aside for dough to rise until doubled, about 30 minutes. Punch dough down, then set aside to rise for 30 minutes more.
2. For filling, heat 2 tbsp. oil in a large skillet over medium
heat. Add onions and cook until soft, about 15 minutes. Increase heat to medium-high, add beef, and brown for 8 minutes. Stir in cabbage, cook for 10 minutes, then add cheese and mustard and season to taste with salt and pepper. Cook for 5 minutes more, then set aside to cool.
3. Preheat oven to 350�. Return dough to floured surface and divide into 12 balls. Roll out into 6" rounds. Spoon about 1/4 cup beef mixture into center of each round, then fold edges in and pinch closed. Place, seam side down, on an oiled baking sheet and set aside to rise for 20 minutes. Bake until golden, 15 - 20 minutes. Brush tops with remaining 2 tbsp. butter. Serve warm or at room temperature.
