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Place 1-¾ cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes.
Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted.
Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place ¾ cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets.
Bake at 350° for 18-20 minutes or until golden brown. Serve hot.