Ingredients:
2-1/2 cups flour
1 cup warm water
1 pkg yeast
1/2 teaspoon salt

1 lg onion peeled and sliced
1 med head cabbage, shredded
1/2 cup oil
salt
pepper

Method:
Dissolve yeast in the water. add salt and 2 1/2 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.

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 at 400°F for 30 minutes or until golden brown.