RUNZAS (CABBAGE BURGERS)
SO GOOD!!!! These "burgers" are super tasty and very easy to make. My family has been making these forever. They are from a restaurant in NE. When I got married, I made these for my DH and he LOVED them. For the dough, I usually make my own, but if you are short on time you can use frozen dough (Rhodes loaves). They freeze very well. When I make them, I usually make a big batch and freeze the ones we don't eat that day. Dipping in Ranch Dressing is oh so delicious. You can add so many different things instead of the cabbage mixture. I have made breakfast ones that I put in eggs, cheese, and sausage or bacon. Very good as well.
Provided by allierowe29
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the ground beef with the onion. Drain the grease.
- In another pan, saute shredded cabbage in butter or margarine.
- Combine the meat and cabbage, adding salt and pepper.
- Roll out the dough. Make sure you roll the dough out thin or else the runzas will be all bread when you bite into them.
- Cut into 7" or 8" squares.
- Put some cabbage-meat mixture in the center of each square.
- Top with the mozzarella cheese.
- Bring the corners together; dampen the edges so they are secure.
- Bake at 350 degrees Fahrenheit for 15 to 20 minutes.
CABBAGE BURGERS (RUNZAS)
Make and share this Cabbage Burgers (Runzas) recipe from Food.com.
Provided by Anna Haines
Categories For Large Groups
Time 1h55m
Yield 1 serving, 24 serving(s)
Number Of Ingredients 4
Steps:
- cook meat with one onion chopped.
- shred and cook cabbage with other onion chopped.
- add meat and cabbage together.
- follow dough directions on box
- roll dough out till pretty thin cut into squares (however big you want them).
- put cabbage and burger in and seal.
- lay seal side down on parchment paper and oven tray.
- brush each with oil
- cover and let rise for 25 minute.
- heat oven at 375 degrees
- cook for 25 minute or until lightly browned.
Nutrition Facts : Calories 249.3, Fat 10.6, SaturatedFat 3.3, Cholesterol 20.1, Sodium 437.2, Carbohydrate 29.1, Fiber 2, Sugar 6.5, Protein 9.1
STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)
Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.
Provided by TGirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In 10 inch skillet, brown beef over medium heat.
- Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
- Cook until cabbage is crisp/tender (5 minutes).
- Add cheese and ketchup.
- Remove from heat and set aside to cool.
- Divide each bread loaf into 4 equal pieces.
- Roll dough out on lightly floured surface into a 6 inch circle.
- Place 1/2 C of beef mixture into center of each circle.
- Pinch the edges of the dough together to enclose beef and form into bun shape.
- Seam side down, place filled bun on greased cookie sheet.
- In small bowl, mix egg and milk.
- Brush top of bun with egg mixture.
- Sprinkle top with a bit of kosher salt and cracked pepper if desired.
- Bake for 25-30 minutes or until browned.
- Serve with ketchup, mustard, barbecue sauce and relish if desired.
- TIP-buns can be frozen after cooking.
- To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.
Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1
NEBRASKA CABBAGE BURGERS
From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Stella Strauch. Prep time includes letting the dough rise.
Provided by NELady
Categories Vegetable
Time 2h
Yield 12-15 burgers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in water. Add oil, sugar, egg and salt; mix well. Add flour and mix. Cover and let rise for 45 minutes. Knead well and let rise again for 30 minutes. Knead dough and roll to about 1/4-inch thick. Cut into 4 squares.
- Brown hamburger and onion until red disappears. Add cabbage and salt and pepper to taste.
- Put 2-3 tablespoons filling of cabbage mixture in center of rolled out dough. Bring corners together at top, pinching edges securely; turn upside down and place on cookie sheet. Bake at 350* for 30 minutes.
Nutrition Facts : Calories 751.1, Fat 28.2, SaturatedFat 8.3, Cholesterol 136.7, Sodium 530.6, Carbohydrate 79.3, Fiber 6.3, Sugar 11, Protein 43.8
RUNZAS
These Russo-German beef-cabbage mixtures encased in yeast dough were called kraut runsas by German farmers who had first settled in Russia and then emigrated to Nebraska. Later they became kraut baroques. Today the local chains of Runza Huts and Runza Drive-Inns have copyrighted the name for a dish not unlike a Cornish pasty. Nebraskans on home leave always return with runzas.
Provided by Marian Burros
Categories lunch, main course
Time 1h30m
Yield Eight runzas
Number Of Ingredients 15
Steps:
- Heat milk, water and butter together until the mixture is lukewarm; pour into electric mixer.
- Add rye flour, sugar, yeast and salt and mix.
- Beat in eggs for three minutes.
- Blend in enough white flour, about 2 1/2 cups, to make a soft dough.
- Let rise in a warm place, covered, about one hour, until doubled in bulk.
- Place all ingredients in a saucepan and cook until beef is brown.
- Heat the oven to 350 degrees.
- Roll out the dough and cut into eight squares of equal size, about 1/4- to 1/8-inch thick.
- Divide the filling into eight portions and place a portion of filling in the center of each square.
- Take the corners of each square and fold in to center to make an envelope, pressing edges together.
- Place the runzas on a greased cookie sheet and bake for 20 minutes at 350 degrees.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 26 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 568 milligrams, Sugar 15 grams, TransFat 1 gram
RUNZAS
A white roll stuffed with cabbage, beef and onions.
Provided by klinnea
Categories Appetizers and Snacks Pastries
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
- Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
- Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 31.3 g, Cholesterol 41 mg, Fat 8 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 4 g, Sodium 444 mg, Sugar 6.7 g
CABBAGE BURGERS
This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.
Provided by AARONNE2004
Categories Main Dish Recipes Sandwich Recipes Beef
Time 21m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
- Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
- On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
- Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.
Nutrition Facts : Calories 468 calories, Carbohydrate 41.2 g, Cholesterol 80 mg, Fat 19.2 g, Fiber 4.9 g, Protein 29.7 g, SaturatedFat 6.6 g, Sodium 518.4 mg, Sugar 5.6 g
SAVORY RUNZAS
Similar and so much like the original runzas. The prep time is long, but well worth the wait. You may add a slice of your favorite cheese if you want to.
Provided by Khadija Danielle Provencher
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
- Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
- Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
- Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
- At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
- Bake in the preheated oven until dough is done and golden brown, about 20 minutes.
Nutrition Facts : Calories 731.1 calories, Carbohydrate 94.1 g, Cholesterol 97.8 mg, Fat 30.1 g, Fiber 4.1 g, Protein 20.5 g, SaturatedFat 10.1 g, Sodium 676 mg, Sugar 20.2 g
RUNZA BURGERS
Make and share this Runza Burgers recipe from Food.com.
Provided by tuttifrutti1
Categories Meat
Time 30m
Yield 8 burgers
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Seperate rolls to make 8 squares.
- Put some meat mixture in each rolls.
- Then pull roll corners together and pinch shut.
- Bake 15 minutes or until brown according to instructions on crescent rolls.
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