Cabbage-Beef Stuffed Bread Buns (Runza)
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
18 buns
ingredients
- 3 (1 lb) frozen bread dough, thawed
- 5 lbs lean ground beef
- 1⁄4 cup water or 1/4 cup beef broth
- 1 large head green cabbage, chopped into pieces
- 2 onions, finely chopped (or use 1 large onion)
- 2 tablespoons fresh minced garlic
- 1⁄2 - 1 cup grated parmesan cheese (or to taste)
- 2 teaspoons seasoning salt (or to taste) or 2 teaspoons white salt (or to taste)
- 2 teaspoons fresh ground black pepper
- melted butter
directions
- Divide each loaf of the frozen bread dough into 6 even pieces (you will have 18 pieces).
- Roll each piece into balls; cover with a clean tea towel and set aside.
- Crumble the ground beef in a large pot over medium heat; cook stirring until no longer pink; drain all fat.
- Add in water or beef broth, cabbage, onion and garlic.
- Reduce the heat to medium-low and cook stirring occasionally until the cabbage is soft.
- Drain all liquid very well (important the you must drain very well!).
- Mix in the 1/2 cup Parmesan cheese (add 1/2 cup to start, adding in more later to taste if needed) seasoned salt, startind with 1 teaspoon seasoned salt and add in more to taste and lots black pepper; stir to combine well; set aside.
- On a lightly-floured board roll each piece of dough into 5-inch squares (does not have to measure exactly).
- Place about 3/4 cup of the cabbage mixture into the center of each square.
- Fold the dough over and pinch to seal.
- Place onto a greased baking sheet seam-side down.
- Bake at 375 degrees F for 15-18 minutes or until golden brown.
- Remove and brush each with melted butter.
- Serve hot or warm.