Cabbage (Kapusta) Pasty - cooking recipe

Ingredients

Dough
1 fresh yeast cake
1/2 cup warm water
1/2 cup shortening
1 cup milk (warm)
2 eggs
1/2 cup water
1/4 cup sugar
1/2 teaspoon salt
7 -8 cups flour
Filling
5 lbs cabbage
2 tablespoons salt
1/2 cup oil or 1/2 cup margarine
Finishing
1 egg
1/2 cup milk or 1/2 cup water
1/2 cup butter, for brushing

Preparation

Filling Preparation: Chop cabbage, add salt and let stand for 1/2 hour. Squeeze all juice out. In a frying pan, put 1/2 cup oil or shortening. Put in cabbage and fry for about 3/4 hour. Stir continually until just lightly browned (so the cabbage takes on a sweeter, caramelized taste). Then let cool.
Pasty Preparation: Soften yeast cake in 1/2 cup warm water. Add shortening to 1 cup milk and warm together. Beat eggs slightly, mix with the milk, and add 1/2 cup water, sugar and salt. Add to the yeast mixture. Add 3 cups flour, mix well, and let rise about 1/2 hour. Mix in as much of the remaining flour (4-5 cups)to get a good, non-sticky dough suitable for rolling. Let rise again and punch down.
Assembly: Roll dough into pasty sized circles (about a 4-6 inch circle, but you can make them smaller for appetizers, and larger for lunch on the go -- ) and spread your cabbage filling on half of the dough, almost to the edge. Fold dough over and pinch edges together to seal. Brush with an egg wash (makes a nice, shiny brown crust) and prick with fork as for pie.
Bake on greased cookie sheets at 375\u00b0F for 20-30 minutes.
Brush the finished pasties with melted butter.