Combine warm water, yeast, and sugar in a bowl.

Let the mixture sit until the yeast foams.

Add beaten egg and oil or melted butter to the yeast mixture.

Stir in most of the flour and salt to form a soft dough.

Add remaining flour as needed to achieve the right consistency.

Knead the dough until smooth and elastic.

Let the dough rise in a warm place until doubled in size.

Punch down the dough and knead several times.

Refrigerate the dough for several hours.

Brown ground meat and onions in a large skillet.

Add chopped cabbage, salt, pepper, and Tabasco sauce to the skillet.

Cook over low heat until the cabbage is tender.

Cool the filling slightly.

Roll out the dough into a large, thin rectangle.

Cut the dough into 5-inch squares.

Place 2 tablespoons of filling onto each square.

Bring the edges of the dough together and pinch them closed to form a sealed pocket.

Place the bierocks, seam-side down, on a greased baking sheet.

Let the bierocks rise for 15 minutes.

Bake at 350°F (175°C) for 20-30 minutes, or until golden brown.

Serve with white sauce.