Recipe - Cabbage Bread

DOUGH
One half cup Lukewarm water
One half cup Milk; (I used powdered milk
+ water)
2 Eggs; beaten
3 cup Bread flour; *note
One fourth cup Sugar
Three fourths teaspoon Salt
One fourth cup Shortening; (I used
vegetable oil)
2 One half teaspoon Active dry yeast

FILLING
1 pound Ground beef
One fourth cup Chopped onion
2 cup Chopped cabbage
Salt and pepper to taste

NOTE: I had to add quite a bit more to make the dough the right
consistency; you can do this during the kneading if the dough looks too
moist and sticky; the consistency should be the same as for regular bread
dough.

I just tried a recipe for 'Cabbage Bread', from a newspaper clipping I'd
saved from 1981! I used the 'dough' setting to make the dough, then rolled
and formed the rolls by hand. They're something like calzones. We like them
for breakfast. Here's the recipe:

(Source: The Washington Star, 6/21/81, Cookbook/Advertising Supplement;
adapted for bread machine use)

Put the ingredients in the bread maker in the usual order. Run the 'dough'
setting.

Brown the ground beef together with the onion and cabbage in a frying pan,
adding salt and pepper to taste.

When the dough cycle is complete, divide the dough into two balls. Roll out
the first ball into a large sheet. Cut in squares. Fill each one with the
beef mixture. Either fold the dough over and seal, or cover with another
square (if the squares turn out small and thin) and pinch the edges shut
tight. Arrange on a baking sheet. Repeat with the second ball of dough. Let
rise 15 minutes. Brush the top of each with beaten egg or egg yolk. Bake in
a 375 F degree oven until golden brown. Do not overbake.

Karen Steffen Chung, in Taipei
Posted to Digest breadbakers.v097.n077 by "Karen S. Chung"
karchung@ccms.ntu.edu.tw on Dec 7, 1997