For the filling:
1 teaspoon canola (or other vegetable oil)
1/2 onion, diced
1 clove garlic, minced
1 pound lean ground beef
1/2 head cabbage, quartered and thinly sliced
In a large skillet over medium heat, saute onions and garlic in oil until onions are translucent, about three minutes. Add ground beef and cook until browned and no longer pink, stirring occasionally. Add cabbage to pan, distributing evenly. Cover with lid and reduce heat to low. Allow mixture to simmer for about eight-ten minutes or until cabbage is steamed. Set aside to cool in the refrigerator until dough has risen.
For the dough:
1 Cup warm water (105-110 degrees F)
1 package yeast (about 1 teaspoon)
3 Tablespoons honey or sugar
1 teaspoon salt
1 Tablespoon canola oil
3-31/2 Cups flour
Dissolve yeast in water. Add honey (or sugar), salt and oil. Mix in about 2 Cups flour; dough will be sticky. Incorporate remaining flour, adjusting as needed for dough. Knead until dough is smooth and satiny and set aside to rise – about 45 minutes to an hour.
After dough has risen, roll into a 9”x12” rectangle on a lightly floured surface. Carefully spread cooled meat mixture evenly over dough, leaving one inch uncovered on both long sides of the rectangle. Starting on one long edge, roll dough jelly roll style, encasing meat mixture within dough. Pinch edges and ends to seal. Carefully move loaf to a greased cookie sheet, seam side down, and allow to rise again – about 30 minutes.
You can brush the dough with an egg wash (1 yolk and 1 Tablespoon water) before baking to help the crust bake to a rich, shiny brown color.
Bake in a 350 degree F oven for 30 minutes or until done and crust is brown. Remove from oven and allow to cool for about 10 minutes. Slice and serve.
Variations: Sprinkle shredded cheese over meat mixture before rolling or add mustard to the meat mixture before spreading over dough.