Prep 45 mins
Cook 3 hrs
I ask you this, why don't more people know about these wonderful Nebraska treats? If I had the money to franchise a Runza restaurant in Florida, it would be a veritable cash machine! Cha-ching! I originally experienced these little wonders in their Nebraska homeland when I spent one memorable summer milking cows and swathing hay. After I returned to Florida, I experimented again and again trying to achieve the same level of yumminess. This recipe is close, but I still envy all those Cornhuskers who can purchase these yummies from a drive-through window.
- 1 lb ground beef
- 1 lb bulk Italian sausage
- 1 cup onion, thinly sliced
- 6 cups shredded cabbage
- 2 tablespoons prepared mustard
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon caraway seed
- 1⁄2 cup American cheese, shredded
- 1⁄2 cup cheddar cheese, shredded
- 3 lbs frozen bread dough, thawed and let rise for one hour (I use Bridgeford brand, 3 loaves)
- Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat.
- Drain the fat, then add the cabbage, mustard, salt and pepper.
- Saute until the cabbage is tender (about 5 to 8 minutes).
- Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).
- Divide the bread dough into eighteen (18) equal pieces.
- Flatten each piece of dough into a round disk.
- Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it).
- Lay them, pinched-side down, on a lightly greased baking sheet.
- Let dough rise for one (1) hour.
- Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
- Bake at 350°F for 20 to 30 minutes, or until golden brown.
- Sauerkraut can be used in place of the cabbage.
- These can easily be individually frozen and reheated in the microwave oven or conventional oven.
Hi Mercy,I\'m behind on my recipe reviews again,so I am trying to catch them up all at once,so I have 2 of yours to review today,and this one is so good!!! The only thing I did different was to use a pizza dough mix ( in a box) instead of the frozen bread dough.But it was really good,so I don\'t think the dough made any difference. Thanks for this yummy recipe.Darlene
Well...I'm living in Nebraska and I know exactly what you are talking about. These are wonderful and this recipe is what we Midwesterners call Bierocks also. My mother and grandmother made them when I was a child in Kansas and there are many variations to the recipe, but they are all good! Glad you enjoyed a nice piece of the Midwest when you were here (besides milking cows and swathing hay :).
This was very good! I made a few changes when I made it for us. I used blue cheese in place of the American ( I hate that stuff ) and added 2 cloves of minced garlic and substituted sauerkraut for the cabbage ( I did not have any cabbage ). I also added 1/8 tsp. fennel seed to the mix. We will make again soon.