In a large bowl, dissolve yeast in warm water. Let stand until creamy, approx.10 minutes.
Mix in milk, sugar, margarine, eggs, salt, baking powder, and 1/2 of the flour. Beat until smooth; add shortening and remaining flour until dough pulls together.
Place in oiled bowl. Cover and let rise for 1 hour.
In a large skillet, brown ground beef and sausage together. Drain, saving drippings in the skillet, and set aside.
Add the 2 tablespoons olive oil. Saute onion, garlic, salt, lemon pepper, and mustard for 1 to 2 minutes.
Add the cup of beer, cabbage, and meat mixture. Simmer 30 minutes.
Drain any excess fluid. Cool until lukewarm-about the same time it takes the dough to rise.
Preheat oven to 350 degrees. Coat a cookie sheet with non-stick spray.
Punch down dough and divide (20 pieces for appetizers; 10 pieces for entrees).
Roll each piece of dough into a 1/8-x1/4-inch thick square on a lightly floured surface and add filling (2 to 3 tablespoons for appetizers; 4 to 5 tablespoons for entrees).
Fold corners to the center and pinch to seal edges. Place on prepared cookie sheet with pinched edges down. Let rise for 1 hour. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in the preheated oven for 15 to 20 minutes, or until golden brown.
Brush with butter (if not already done) and serve warm.