• Begin by preparing the dough. Gently heat the milk, sugar, butter, and salt in a saucepan until it reaches a warm temperature (about 115-120°F) and the butter is nearly melted while stirring continuously.

For the Dough:

• In a large bowl, combine 2 cups of flour with the yeast.
• Add the warm milk mixture into the flour.
• Incorporate the beaten eggs and mix at a low speed for 30 seconds; increase to high speed for 3 minutes.
• Gradually add the remaining flour using a spoon until a dough begins to take shape.
• Transfer the dough onto a floured countertop and knead in enough flour to create a smooth and elastic dough, about 6 to 8 minutes.
• Form the dough into a ball and place it in a greased bowl, turning it to cover. Let it rise in a warm environment until it has doubled in size, which typically takes around 1 hour.

For the Filling:

• While the dough rises, prepare the filling by cooking the cabbage and onions in a pan until the cabbage softens and turns golden.
• In another frying pan, brown the ground beef and then mix it with the cabbage and onion combination. Season with salt and pepper according to your preference.
• After the dough has risen, punch it down and let it rest for another 10 minutes.
• Preheat your oven to 375°F. Roll the dough out into a rectangle about 1/4 inch thick.
• Cut the rolled-out dough into squares measuring 3x3 inches or 4x4 inches.
• Add a spoonful of the filling to the center of each square. Fold the corners of the dough together to meet in the center and pinch securely to seal.
• Arrange the sealed buns seam side down on a baking sheet. Cover and allow them to rise for an additional 30 minutes.
• Place in the preheated oven and bake for approximately 30 minutes or until they are a beautiful golden brown.
• Once removed from the oven, brush each bun with melted butter to enhance the flavor.