Yield: 8 Servings
|1 cup||Warm water|
|1 large||Onion peeled and sliced|
|1||Med head of cabbage shredded|
|Salt and pepper|
Dissolve yeast in the water. add salt and 2½ cups flour and knead smooth and elastic, adding more flour as needed. Place dough on countertop, cover with stainless steel bowl. Allow to rise double in bulk. Make filling: saute onion in oil until soft. add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Drain off any excess oil. Punch down dough and divide into 2 parts. Roll out dough into an 18 x 12 inch rectangle.Place cooled filling on one side of rectangle, leaving a 2 inch margin from the edges. Fold the other half of dough over the filling so you have a turnover, 9 x 12 inches. Pat the top of the dough down lightly on the filling. Carefully pinch edges together.
Brush oil over the top of the dough and sprinkle with salt or garlic salt. Place on greased baking sheet. let rise double. Bake 400 for 30 minutes or golden.