Dissolve sugar in warm water, sprinkle yeast over, and let foam for 10 minutes.
Mix flour and salt, add oil and yeast mixture, and form a soft dough.
Knead dough for 10 minutes until elastic, then let rise in an oiled bowl for 45 minutes.
Fry beef and onions in oil until lightly browned.
Core and finely shred the cabbage leaves.
Stir cabbage and spices into meat, add 100ml water, cover, and cook for 5 minutes.
Knock back dough, divide into 20 portions, and roll each into 12cm rounds.
Fill dough with meat mixture, seal edges, and let rise on parchment-lined trays for 20 minutes.
Bake at 180°C for 20 minutes, brush with melted butter, and serve warm.