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“This is a recipe I got when I was a senior in high school. That year, I attended a school in a German community in eastern Oklahoma. This is one of my favorite dishes from there. Prep time includes time for the dough to rise and chill.”
4hrs 30mins

Ingredients Nutrition


  1. For dough:
  2. Combine 2 cups warm water, 2 packages yeast and ¼ cup sugar.
  3. Once yeast has started to foam, add 1 lightly beaten egg and ¼ cup oil or melted butter.
  4. Stir in 6 cups flour and 1 ½ teaspoons salt to make a soft workable dough, add the extra ½ cup flour, if needed.
  5. Knead until smooth and elastic (3-5 minutes). Let the dough rise in a warm, draft-free place until doubled.
  6. Punch down, knead several times then refrigerate several hours.
  7. For filling:
  8. In a large skillet, brown meat and onions.
  9. Add cabbage, salt, pepper and Tabasco sauce and continue to cook over low heat until cabbage is tender. Do not add any liquid.
  10. Cool slightly.
  11. To assemble:
  12. Roll dough out into a large, thin rectangle. Cut into 5-inch squares.
  13. Place 2 Tablespoons of filling on each square.
  14. Bring edges together and pinch closed to form an �X�. Place, seam-side down, on a greased baking sheet.
  15. Let rise 15 minutes.
  16. Bake at 350° for 20-30 minutes.
  17. Serve with a white sauce.

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