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Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the cabbage in the boiling water until it is tender, about 20 minutes. Drain the cabbage and refresh in an ice bath. Once the cabbage is cooled, drain again and press between clean kitchen towels or paper towels to absorb all excess moisture. Finely chop the blanched cabbage and set aside.
In a 14 to 16-inch skillet, heat the butter until it foams and subsides. Add the salami and cook over high heat 5 minutes, until the meat is well-browned. Add the cabbage and cook over medium heat, stirring to keep the meat or cabbage from sticking, until the cabbage is of an almost creamy consistency. Remove from heat and allow to cool.
Roll the dough out to the thinnest setting on a pasta rolling machine. Cut the dough into 3-inch squares. On half of the squares, place a tablespoon of the cabbage and salami mixture. Cover each filled square with another square, brush with water and press around the edges to seal.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pastries in the boiling water for 5 minutes. Remove from the water, drain and serve immediately.