Pagachi

Today I found this recipe among
my Grandmother's favorite recipes.
I am happy to share this recipe
with you as it is made differently
than the other recipes I have seen.

Ingredients:
1 pkg dry yeast
½ cup warm water
½ cup oleo
1 cup warm milk
2-3 eggs
½ cup water
1-1/2 tsp salt
2 Tbsp sugar
7 cups flour (more or less)

Directions:
Soften yeast in 1/2 cup warm water.
Add oleo to 1 cup milk and heat together over low heat.
Beat eggs slightly and mix with the milk.
Add 1/2 cup water,sugar, and salt.
Add to yeast mixture.
Add 3 cups of flour mix and let
rise for about 40 minutes.
Add rest of flour and mix well again.
Knead and add flour until no longer sticky.
Let rise again and punch down several times.
Take out on floured board.Divide into 4 parts.
Roll each part out in circle and put cabbage or potato filling,
spreading to the edge. Pick up edges and towards center,
sealing so no filling escapes or shows.
Set aside to rise for 30 minutes.
Turn over on board and press down either with rolling pin
or heel of hand working from center toward edge
to make a circle of 12 inches in diameter.
The thinner the dough, the more delicious when baked.
Bake on greased cookie sheet for 20 minutes at 375 degrees.

Cabbage Filling:
Chop cabbage fine, add salt and
let stand 30 minutes.
Squeeze all juice out. In frying pan,
put in the oil or oleo, heat,
and then add cabbage and fry for about 35 minutes
stirring constantly until lightly browned.
Cool before using.

Potato Filling:
Mash 4 medium size potatoes,
season with salt and pepper and
grate into mixture 2 oz sharp cheese.