Instructions: Make dough and set aside to rise or chill while you make the filling.

Heat the butter in a large skillet over medium heat. Add the onion, mushrooms, and herbs, and cook until softened, about 10 minutes. Add the cabbage, 1 tsp salt, and 1/2 cup water. Cover and cook slowly until the cabbage is tender, about 15-20 minutes, turning it occasionally. Add more liquid. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture should be fairly dry. Stir in the parsley, egg, and sour cream. Season with vinegar and taste for salt and pepper.

Preheat the oven to 400 F. Roll the dough into a large thin circle and set it on the back of a sheet pan or a cookie sheet. The edges will hang over the sides. Add the filling, making a mound 7 to 8 inches across, then fold the edges over and brush with the melted butter. Pour any extra butter into the vegetables. Bake until browned, 25-30 minutes. Carefully slide it onto a serving plate. Serve with the Fresh Horseradish Sauce on the side.

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