Dissolve yeast in warm water.

Stir in sugar, oil, salt, egg and 1 cup of the flour.

Beat until smooth.

Mix in enough remaining flour to make the dough soft but easy to handle.

Turn onto well-floured surface and knead until smooth, about 5 minutes.

Place in greased bowl and turn greased side up.

Cover and let rise in warm place until double, about 1 hour.

Cook and stir ground beef until light brown.

Stir in shredded cabbage, chopped onion, 1/4 cup water, 1 1/2 teaspoons salt, caraway seed (optional), and pepper.

Heat to boiling, then reduce heat.

Cover and simmer until cabbage is tender, about 15 minutes.

Punch down dough.

Roll into a 16-inch square and cut into 1-inch squares.

Place about 1/4 cup of filling onto the center of each square.

Bring corners up and together, then pinch to seal.

Place seam side down on a greased cookie sheet and shape into rounds.

Let rise again until double, about 1 hour.

Preheat oven to 375°F (190°C).

Bake until pastry is light brown, about 20-25 minutes.

Brush tops with butter.

If desired, wrap individually and freeze.

If turnovers are prepared ahead and frozen, they should be covered and reheated at 350°F (175°C) for about 20-30 minutes.