Editors' Pick
Runza
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Anyone from Nebraska should know this recipe. I got this particular one from the Minnesotans for Nebraska website. If you don't know what a Runza is, I suggest you either get on the next plane to Nebraska or make this recipe! Prep time differs on how you make your bread.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 2 loaves bread dough
- 1 lb hamburger
- 1⁄2 head of cabbage (chopped)
- 1⁄2 medium onion (chopped)
- salt and pepper
directions
- Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
- While dough thaws, make the filling.
- Brown the hamburger and drain, then return to pan.
- Add cabbage and onion and cook down.
- Salt and pepper to taste (1 tsp pepper recommended).
- Let dough rise, then punch down and roll a portion to 1/4" thickness.
- Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
- Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
- Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
- Call Nebraska natives not in attendance and gloat (taunting not advised).
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Jen Wiehl
Contributor
@Jen Wiehl
Contributor
"Anyone from Nebraska should know this recipe. I got this particular one from the Minnesotans for Nebraska website. If you don't know what a Runza is, I suggest you either get on the next plane to Nebraska or make this recipe! Prep time differs on how you make your bread."
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As someone who has eaten a thousand and cooked hundreds of cabbage pockets (what Volga Germans in Colorado call them), use Pillsbury Hot Roll Mix. This way you can’t go wrong, just stuff with cooked ground beef, shredded cabbage, onion, salt and heavy on the pepper. I usually fold and pinch dough, bake seam down. But, as an experiment, I am trying a 5 1/2 inch empanada press.
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Has anyone used sourdough bread dough for these? Seems like it would work well, with a slightly dense bread, and a really crunchy crust.
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Sounds similar to a recipe my mom makes called "bierrocks" which are round rolls stuffed with meat and cabbage, salt, pepper, and a bit of cayenne pepper sauce.
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I may try this--sounds interesting. My Mom was as Nebraska native as I am I. She from near Oxford, area too small and underpopulated to give it a name. I am from Omaha. Never heard of a runza before. I'll take your word for it, will have to ask my cousins. Thanks for sharing!
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We make the Runza meat mix, then use it with sourdough hamburger buns. We also add celery and chopped garlic to the mix.
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