|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Cooking oil/Salad oil||6 Tablespoon|
|Ice water||3⁄4 Cup (12 tbs)|
|Rendered chicken fat/Butter||1⁄2 Cup (8 tbs)|
|Finely shredded cabbage||6 Cup (96 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Celery salt||1 Teaspoon|
|Seasoned pepper||1⁄8 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
Combine flour, baking powder, and salt in a bowl; make a well in center.
Add egg, 4 tablespoons of the oil, and the water.
Work in the flour until a dough is formed.
If dough is too soft, add a little more flour.
Turn dough onto a lightly floured surface and knead until smooth and elastic.
Cover with a warm bowl while preparing filling.
Heat chicken fat in a skillet.
Stir in remaining ingredients.
Cook, stirring occasionally, 20 minutes, or until cabbage is tender.
Remove from heat and cool 20 minutes.
Roll out dough as thin as possible on a lightly floured surface.
Cover with cabbage mixture and roll up jelly-roll fashion.
Place roll in a greased shallow baking pan.
Brush with remaining 2 tablespoons oil.
Bake at 35Â°F about 45 minutes, or until crisp and brown.
Slice while hot and serve as a meat accompaniment.
Or, cut into very small slices for hors d'oeuvres