3/4 c Milk, scalded
3 c Flour
1 ts Salt
1 ea Egg, slightly beaten
4 tb Sugar
1 pk Yeast
3 tb Shortening
1/4 c Water, lukewarm
1 x Med. hd. cabbage,chop fine
1 x Butter
3 ea Potato, med., mashed
1 ea Egg, beaten
1 x Chives, chopped
1/2 lb Sauerkraut, drained
1 x Butter
Pour milk over salt, sugar and shortening. Cool to lukewarm. Add
egg, then yeast which has been disolved in water. Add about half of
the flour. Beat well. Add remainder of flour. Beat. Turn out on
floured board and knead about 5 minutes. Place in greased bowl and
let rise until doubled in bulk. Divide dough in two 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. Folow same
method for remaining half of dough. Place on greased cookie sheet.
Let rise about 1/2 hour. Bake at 374-F 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 saurkraut slowly in butter about 5 mins.
Makes about 2 loaves.