Cabbage Burgers

1 lb lean ground beef or bison
3 c. shredded raw cabbage
½ med. Onion, chopped
2 tsp. salt
Pepper to taste
1 ½ cups water
1 pkg. dry yeast
2 tsp sugar
¼ cup warm water
¾ cup milk, scalded and cooled
1 Tbsp oil
2 c. flour

Heat hamburger and brown lightly. Blend in cabbage, onion, 1 ½ teaspoons salt, pepper, and water; mix well. Bring to a boil, reduce heat and simmer uncovered, about 20 minutes or until all the water has evaporated. Cool. Add yeast and sugar to warm water in a large bowl. Let stand five minutes. Blend in milk, ½ tsp salt, oil, and flour. Mix well. Turn dough out on floured board and knead several minutes until it is smooth and elastic. Place dough in a greased bowl. Cover bowl with a damp cloth. Let rise in a warm place until doubled in bulk, about 20 minutes. Roll dough into a rectangle about ¼ inch thick. Cut dough into 8 squares, about 5 inches each. Place 2 heaping tablespoons of cabbage-meat mixture in center of each square. Bring corners together and pinch shut. Gently mold into circular shapes. Place burgers seam side down on a GREASED baking sheet. Let rise in a warm place about 20 minutes. Bake 375 degrees for 30 minutes. Yield- 8 servings.