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Prep 30 mins
Cook 15 mins
This is an old recipe from a chain of restaurants in Nebraska called "The Runza Hut". The sandwiches at that time were more common than hamburgers and were often found at tailgate parties before the Nebraska football games. They can be made ahead and refrigerated or even frozen.
- Thaw bread according to package directions and allow to rise.
- Cook beef in a large non-stick skillet until well browned, breaking up with a fork while cooking until crumbly.
- Add onion and 1/4 cup broth to pan.
- Cover and cook over medium heat for 5 minutes.
- Add garlic and cook for 1 minute.
- Add cabbage and remaining 1/4 cup broth; cover and simmer over low heat until cabbage is tender and pan juices have evaporated, 12-15 minutes.
- Season with salt and pepper and let cool.
- Preheat oven to 375 degrees.
- Cut each loaf into eight pieces.
- On a lightly floured surface, roll each piece into a 4 x 6 in rectangle.
- Place 2 heaping tablespoons of filling on dough; fold in half and pinch edges to seal tightly.
- Place turnovers on greased baking sheets.
- Brush tops with egg white mixture.
- Bake 20 minutes until golden brown.
- Serve warm.
I made these yesterday and reheated them today for lunch. They reheat beautifully in the microwave. We REALLY enjoyed them! They are excellent served with Sweet and Sour Sauce for dipping. So far, this is the only way I can get my toddlers to eat cabbage. Thanks for sharing.
I ate these as a kid growing up in the Sandhills of Nebraska and had no way of getting the recipe! Thanks! Now I feel like I'm at home again! Please pass the mustard and ketchup!
Very delicious! I grew up in Kansas eating this at a Catholic grade school. These were every bit as good as I remember them. Took a little time and preperation, but was fairly simple to make.