Begin by making the soft bun dough. Warm milk with butter either over low heat in a saucepan or in 15 second intervals in the microwave until milk is warm and butter is melted. Set aside while you proof the yeast. In a small bowl add a pinch of the sugar to the warm water and sprinkle yeast over the top. Set aside until poofy, about 10 minutes. While yeast proofs, whisk eggs and sugar in a large bowl. Then stir in the warm milk and butter. Finally stir in the proofed yeast and water. Add salt to flour and slowly add to wet mixture to form a loose dough. Cover bowl with plastic wrap and all to proof 1 hour. After an hour, punch dough down and let rest again for another hour.

Meanwhile prepare filling. In a large skillet over medium high heat add oil and ground lamb and cook until lamb is browned, occasionally stirring, and breaking up meat. Once meat is browned, reduce heat to medium and do not drain. Add onions, garlic, paprika, salt and pepper and cook over medium until onions are starting to soften, about 5 minutes. Then top with shredded cabbage and vinegar and cook covered until cabbage is wilted, about 10 minutes longer. Remove lid and cook as needed to remove any additional moisture. Then remove from heat and allow filling to cool to room temperature.

Bake until golden brown, about 30 minutes. Serve warm or at room temperature.