Dissolve the yeast in the warm water and let it stand for about 5 minutes. Stir in the warm milk, sugar, shortening or butter, salt, and egg.

Mix in 3 cups of flour, then add the remaining 1/2 cup gradually only as needed. Knead the dough for 6–8 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.

Brown the ground beef and onion in a large skillet, breaking the beef into small pieces. Drain excess fat, add the cabbage, salt, and pepper, and cook for 10–15 minutes until the cabbage is tender.

Remove the filling from the heat and let it cool until warm or room temperature. Drain any excess moisture before assembling.

Punch down the dough and divide it into 12 equal pieces. Roll each piece into roughly a 6-inch square or circle, then place about 1/3 cup of filling in the center.

Pull the dough edges over the filling and pinch them firmly to seal. Place each runza seam-side down on a greased or parchment-lined baking sheet.

Cover the shaped runzas loosely and let them rest for 15–20 minutes if desired. This short second rise helps the dough bake up tender and pleasantly puffy.

Bake at 375°F for approximately 20–25 minutes, until the tops are golden brown. Brush the hot runzas with melted butter if desired.

Serve the runzas warm as a handheld meal. Offer mustard, pickles, or a simple side salad alongside them.