Cooking Connection is a Journal-World feature that prints favorite reader recipes. This week’s featured cook is Evelyn Falen of Lawrence, with her cabbage biscuits.

Why it’s special: “This was my mother-in-law’s recipe, and it was made by her relatives before she started making it. My husband encouraged me to learn to make cabbage biscuits when I became a member of his family 40 some years ago. Now our two daughters also have learned to make them, and I’m certain the recipe will continue with the five grandchildren. I’ve not served them to anybody who didn’t love them! Put a few chips and a dill pickle on the side, and you have a complete lunch.”

Cabbage biscuits

1 cup milk

1/4 cup sugar

1 teaspoon salt

1/4 cup (1/2 stick) margarine

1/2 cup warm water

2 packages yeast

2 eggs, beaten

5 1/4 cups unsifted flour

2 to 3 pounds hamburger

1 small head of cabbage

Onion, as desired

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Stir in yeast until dissolved. Add lukewarm milk mixture, eggs and two cups flour. Beat until smooth. Stir in 3 1/4 cups flour to make soft dough. Knead 8 to 10 minutes and place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 30 minutes.

While dough is rising, fry 2 to 3 pounds of hamburger in large skillet. Add cut-up cabbage (one small head) and onion as desired. Season and cook until cabbage is done. Divide dough into 12 pieces and roll each into a round, 4- to 5-inch circle, leaving the thickest dough in the center of circle. Put hamburger mixture on top of dough and fold it up. Turn upside down and place in two greased 9-by-13-by-2-inch pans. Let rise about 30 minutes and bake in 375-degree oven until well browned, about 20-30 minutes.