In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of active dry yeast, and 1 teaspoon of salt. Whisk thoroughly to blend.

In a small saucepan, gently heat 1 cup of milk, 1/4 cup of water, and 1/4 cup of unsalted butter over low heat until just warm. Remove from heat.

Pour the warm milk mixture into the dry ingredients. Mix until a smooth dough forms, about 2 to 3 minutes.

Crack in 2 large eggs, then gradually add 1 to 1.5 cups of remaining flour while mixing until the dough no longer sticks to hands.

Transfer the dough onto a floured surface and knead for about 6 to 8 minutes until it becomes smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.

While dough is rising, heat 2 tablespoons of vegetable oil in a large skillet. Add 1 pound of ground beef and 1 chopped onion, browning the meat until fully cooked.

Stir in 2 cups of shredded cabbage, 1 tablespoon of Worcestershire sauce, and season with salt and pepper.

After rising, punch down the dough, divide into 8 pieces, and roll each into a 6-inch circle. Fill with 1/3 cup of cooled filling.

Arrange on a greased baking sheet and let rise for 20 minutes.

Preheat oven to 375°F. Bake for 20 to 25 minutes until golden brown.

Brush tops with melted butter after baking for added flavor.