The following recipe can be found on page 40 under Breads & Buns in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Debra Moore and Marilyn Moore (Johnston) who are connected to the Mowat School. They are my paternal cousin and aunt.

Dough for Cabbage Buns

• 4 cups flour
• 3 tablespoons sugar or less
• 1/2 teaspoon salt
• 1/2 pound lard
• 1 cup sour cream
• 3 eggs
• Packet yeast

Dissolve yeast in 1/2 cup water and 1 teaspoon sugar. Beat eggs and 1 cup sour cream. Cut lard into flour, then add egg mixture. Add yeast mixture, mixing with spoon. Knead until dough comes away from fingers. Place in refrigerator overnight.

Fill with favourite filling and make at 350 degrees F until golden brown.