Pagach

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

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

Potato filling:
3 potatoes
1 medium onion
1/4 lb oleo
1 tablespoon milk
5 oz cheddar cheese

The dough: 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.

Potato filling: Cook the potatoes in 2 quarts salted water, until done. Drain. Fry onion in oleo until golden. Add to the potatoes. Add cheese, milk and salt and pepper and mash with the potatoes.

Cabbage filling:
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.

Assembly:
Punch down dough and divide into 2 parts. Cut bread dough in half. Roll out one half and place on cookie sheet. Place cooled potato filling on one side of the dough and spread the cabbage filling on the other half, leaving a 2 inch margin at the edges. Cover with the other half of the dough. 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 until double.

Pagach_1 Bake at 400°F for 30 minutes or until golden brown.