1. In a large mixing bowl, combine 2 cups of flour and yeast.
2. In a saucepan, heat milk, sugar, butter, and salt until warm (120°F to 130°F).
3. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in remaining flour to make a soft dough.
4. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until doubled (about 1 hour).
5. For filling, in a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat. Stir in cabbage, salt, and pepper. Cook and stir for 2 to 3 minutes or until cabbage is just tender.
6. Punch dough down. Turn out onto a lightly floured surface. Divide dough into 16 portions. Roll each portion into a 6-inch circle. Place about ¼ cup filling onto each circle. Fold dough over filling and pinch edges to seal. Place on a greased baking sheet.
7. Bake in a 375°F oven for 20 to 25 minutes or until golden brown. Serve warm.