In a large mixing bowl, place the 1 ¾ cup of flour, yeast, salt, and sugar. Whisk together and set aside.

In a saucepan, heat the milk, water and shortening to 120 degrees. Pour over the flour/yeast/sugar/salt mixture and stir to combine. Add eggs. Mix by hand or by mixer. Beat for about three minutes.

Stir in remaining flour, turn out and knead for a short time, adding in a little extra flour if it’s too tacky. Your dough should be smooth and elastic when done.

Place in an oiled pan, cover with a tea towel or plastic wrap and allow to rise for about an hour until doubled in size.

In a good-sized pan, cook hamburger and onion until hamburger is cooked through and onion is fairly translucent. Add in chopped cabbage and cook until tender and wilted.

Place the filling in a colander and allow to drain for about 15 minutes as it cools. Return to pan and add salt, peppers, clove, and allspice to taste.

Gently punch down and divide the dough into two portions. Roll dough into a rectangle about 10" by 15".

Using a pizza cutter, trim the edges and divide into six 5" by 5" squares.

Transfer about a half of a cup of the filling to each square. Pull up two adjacent corners toward the middle and seal the seams.

Preheat the oven to 350 degrees. Place the Runza on a lightly oiled baking sheet, seam side down. Let rise about 20 minutes.

Bake 15 to 20 minutes until golden brown. While still warm, brush tops with butter.