Runzas - cooking recipe

Ingredients

2 loaves frozen bread dough (1 pound each)
1/2 lb lean ground beef
1 medium onion, chopped
1/2 cup beef broth
1 -2 clove garlic, minced
4 cups finely chopped cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg white, beaten with
1 tablespoon water

Preparation

Thaw bread according to package directions and allow to rise.
Cook beef in a large non-stick skillet until well browned, breaking up with a fork while cooking until crumbly.
Add onion and 1/4 cup broth to pan.
Cover and cook over medium heat for 5 minutes.
Add garlic and cook for 1 minute.
Add cabbage and remaining 1/4 cup broth; cover and simmer over low heat until cabbage is tender and pan juices have evaporated, 12-15 minutes.
Season with salt and pepper and let cool.
Preheat oven to 375 degrees.
Cut each loaf into eight pieces.
On a lightly floured surface, roll each piece into a 4 x 6 in rectangle.
Place 2 heaping tablespoons of filling on dough; fold in half and pinch edges to seal tightly.
Place turnovers on greased baking sheets.
Brush tops with egg white mixture.
Bake 20 minutes until golden brown.
Serve warm.