Used to have these when we would go to visit family in Nebraska. Loved them then and now. I introduced my kids to these because I have such fond memories of them. Thanks for the posting.
Just a note. I grew up in Greeley Colo. We used to get these in school for lunch on occasion but we called them krautburgers. Loved them and still do. We served them with beef gravy over the whole thing, ymmm
One extra tip, to give it the nice crispy top. Beat an egg (and whatever seasoning if you'd like to add some flavor to the crust) and brush it on top of each one before baking! Also, when using some doughs, it's tough to pinch and keep together, so keep a small bowl of water next to you and dip the tip of your finger and run it along the edge to help seal. Great recipe and easy to remember!
This is the recipe I have--given to me by my MIL, a native Nebraskan. Every year I try to make at least one large batch and freeze several for warming up for lunch on cold weekend afternoons. However, the leftovers usually get eaten before they get frozen. ;-) Admittedly when my Nebraskan in-laws first introduced them to me I was skeptical--but after one bite I was a fan. Plus you couldn't ask for something more simple to make! Trust me, don't mess with perfection--this is exactly how this recipe should be.
I learned this recipe from my mom many years ago. She learned it in Germany, but she calls bierocks. If and when I go to Nebraska, I know to ask for it as a runza. Thanks for sharing your recipe.
Loved these, I used the whole wheat Runza Dough recipe but I used white flour and they were great. I added lots of spice to the meat, black pepper, red pepper, and garlic powder while it was cooking. Also put fresh chopped jalapenos and swiss cheese in the packets, and was hoping for some left overs but Grandsons just happened by and ate.. My husband and son said the bread was the best and would like to have hot rolls from the recipe. The cabbage and grated carrot really made the sandwich good. I will be making them again real soon.
This was very very good. I made as directed before trying new things. I love cabbage in pretty much any form, but it can be hard to get others in my house to like it. My oldest kids devoured what we had been saving for leftovers. I think in the future I will be adding a lot more salt & pepper, as well as some minced garlic. I am really glad that I had the big pan out to make the filling. Trust the process... the cabbage cooks down. Thanks for a great addition to the rotation. Cheers! :)
Good for a change of pace. I tried to remain to the tried & true recipe but couldn't help myself by adding a sprinkle of garlic salt to the hamburger while cooking. After I added the cabbage and onions, there wasn't enough moisture (grease) left to cook the cabbage, so I added a 10 oz. can of beef broth and cooked it until all the broth evaporated. I made Prize-winning Crusty Rolls (bread Machine Dough Cycle) for the bread roll and brushed with an egg wash to brown them up. They looked beautiful. As usual, leftovers tasted better the next day.
Yummy! I used my everyday whole wheat potato bread dough, and boy were these good. Can't wait to share them with all my Pennsylvania friends.
Excellent! We are huge Runza fans, being from Nebraska. What we also like about these is that they freeze well. So I just make up a couple of batches and when we are in the mood for Runza but don't want to travel 50 miles and don't want to have a long prep time, I can take them out of the freezer and re-heat!