Bierocks

In large frying pan, fry the ground beef over medium heat. Drain off excess fat and set aside. In a large pan or Dutch oven, heat the shortening or oil over medium heat. Add the onion and cabbage and cover. Reduce the heat to medium low and cook, stirring occasionally until tender. Stir in the ground beef and add salt and pepper to taste. Cool to lukewarm before assembling. Scald milk and remove from heat and add the sugar, salt and shortening. Cool to lukewarm. Dissolve the yeast in the warm water and add to the lukewarm milk mixture. Stir in the beaten egg. Add 3 cups of flour and mix until smooth. Work the remaining flour as needed until the dough can be easily handled. Turn the dough out on a floured board and knead until smooth and elastic. Place it in a lightly greased bowl and cover. Let the dough rise in a warm place until doubled. To assemble, roll out the dough on a floured surface( I divide the dough into fourths) to about 1/8 in thickness. Cut the dough into 5 inch squares. Place some of the filling on each spare and pinch the edges to create a rectangle. Place the Bierocks on a greased cookie sheet. Let them rise in a warm place for 15 or 20 minutes. Bake at 350 degrees for 20 to 30 minutes or until golden brown.