This is a modifed old German recipe. These are great served with a hearty soup. They make a substantial appetizer when cut into pieces. Yes, they are high in fat. Don't substitute the vegetable shortening as it is what really makes for soft and delicate dough. The sugar provides a sweetness to the dough. For a bit of color add some grated carrot to the cabbage. Serve with sour cream and chopped dill as a condiment. Wine: Cline Cellars 2009 Ancient Vine Mouvedre.
Combine 1 3/4 cup flour, sugar, yeast and salt into mixing bowl. Heat milk, water and shortening to 110 degrees and add to mixing bowl. Add eggs.
Beat on low until combined, then on high for 3 minutes until light and fluffy..
Add remaining flour and knead for 8 minutes until elastic. If the dough is too wet add flour a Tablespoon at a time until dough forms a ball and does stick to the side of mixer. Cover and let rise for 1 hour or until double in volume. The dough is fully risen when poke your finger into it making an indentation and it does not come back.
Brown beef and onion. Drain fat. Add cabbage/carrot mixture, salt & pepper and garlic. Cook until cabbage is done and mixture is somewhat dry; about ten minutes.
Divide dough and cabbage mixture into 12-14 portions; 3 1/2 oz for dough and 1 1/2 oz of filling . Roll dough into a disk (6" diameter) or rectangle about 1/8" thick for stuffing. Add cabbage mixture then fold into a half moon or rectangle. Crimp edges with a fork. Vent tops with a knife to allow steam to escape.
Optional: Coat with an egg wash for a glossy/golden appearance before baking.
Bake at 350 for 20 minutes. A Silpat or parchment is best on the sheet pan.
These freeze well before baking. Thaw before baking.