Turkey & Cabbage Buns

1 cup whole wheat flour
½ tsp SIDS CRAZY SALT
1 cup flour
1 packet active dry yeast
1 cup warm water
1 tsp rice bran oil
cooking spray
250 g turkey, minced
½ cup chopped onion
4 cups chopped cabbage
1 tsp garlic powder
½ tsp ground sage
½ tsp SIDS SALT & PEPPER

In a mixing bowl, mix together both flours, SIDS CRAZY SALT, yeast and warm water. Mix until a ball forms, then kneed for 10 minutes. Place the dough into a clean bowl and cover it with plastic wrap. Set aside in a warm place to rise for 1 hour.
While the dough is rising, add the rice bran oil and a generous amount of cooking spray to a large skillet over medium high heat. Add the turkey and sauté until just cooked through. Add the onion, cabbage, garlic powder, sage and SIDS SALT & PEPPER. Sauté until the cabbage is soft. Set aside to cool.
Once the bread dough has risen for an hour, preheat the oven to 190oC​. Coat a 25x 30 cm baking dish with cooking spray. Punch the dough down and roll it into a ball. Flatten the ball slightly and cut it into 8 equal-sized balls. Roll each ball out into a 15 cm disk. Place ⅓ cup of the ground turkey filling in the middle of the disk and pull all the sides up and pinch together to form a bun. Place the bun seam side down in the prepared baking dish. Repeat the process for the remaining 7 buns (the buns should be touching in the pan). Cover lightly and let rise for 20 minutes. After the buns rise, bake them for 30 minutes.