A meat and cabbage filled yeast roll - perfect as an appetizer or a meal.
You can use freezer roll dough or you can make your own. To make your own, mix the yeast, milk and sugar. Let it rest for about 10 minutes. You'll be able to tell if the yeast is active if it's a little bit foamy on the top.
Beat the egg and stir it into the milk mixture. Add the butter, salt and flour to form a soft dough. Knead a few times, then cover and put in a warm place to rise for about an hour or two.
Punch the dough down. Lay the dough on a floured surface and knead it 10 to 12 times. Push it down flat and cut it into twelve, even sized pieces.
While the dough is rising, cook the beef (or, if you're slow cooking, get it into the crock pot early!). Add a little olive oil to a skillet and cook the onions until they start to sweat.
Chop the beef and add it to the pan.
Next add the cabbage and cook until it's soft and reduced.
Finally, add the remaining ingredients (except the extra butter) and simmer for 5 to 10 minutes or until the liquid is evaporated.
Now roll your pieces of dough out flat. Scoop about 1/3 to 1/2 cup of the meat mixture into the center. Pull the sides of the dough down and pinch to seal. Roll it into a ball and place on a parchment lined baking sheet.
Continue to fill the dough until all 12 rolls are done. Cover the baking sheet with a damp cloth and move to a warm place to rise (I use the top of my refrigerator).
After the dough has nearly doubled in size, preheat the oven to 350°. Cook the rolls for 25 to 30 minutes, until they are a golden brown.
Remove from the oven and brush with melted butter. Allow to cool before eating them.