Nebraska Runzas Food

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RUNZA



Runza image

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.

Provided by Jen Wiehl

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 loaves bread dough
1 lb hamburger
1/2 head of cabbage (chopped)
1/2 medium onion (chopped)
salt and pepper

Steps:

  • 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).

NEBRASKA RUNZA



Nebraska Runza image

Ask any homesick Midwesterner what they miss about Nebraska, and they'll tell you about the beef and cabbage filled baked sandwiches known as runzas.

Provided by Wide Open Eats Test Kitchen

Categories     Lunch

Time 1h20m

Number Of Ingredients 13

2 packets yeast ((Or 5 1/2 tsp))
1/2 cup warm water, divided
3/4 cup milk
1/2 cup vegetable shortening ((Can sub for coconut oil for a similar texture, or use butter for the flavor))
4 1/2 cups flour, divided
1/4 cup sugar
1 tsp salt
2 eggs
1 lb lean ground beef ((80% to 90%))
1/2 head cabbage, shredded ((About 5 cups))
1 medium onion, chopped
1 tsp garlic powder
Salt and pepper, to taste

Steps:

  • Combine the yeast and 1/4 cup warm water in a bowl. Set aside to let rest about 5 minutes.
  • In a large mixing bowl or a stand mixer, combine 1 3/4 cups flour, all the sugar, and the salt.
  • Warm the remaining water, milk, and shortening until they reach about 130 F, basically hot enough for the shortening to melt but the milk isn't simmering.
  • Pour the warmed liquids over the flour mix then add the eggs. Beat on low until everything is blended, then increase the speed to high and beat an additional 3 minutes. Work in the rest of the flour, kneading until smooth.
  • Lightly grease a large bowl. Transfer the dough to the bowl, then cover and let rise until doubled, about 1 hour.
  • While the dough is rising, prepare the filling. Cook the beef and onion until the meat is cooked through, then add the seasoning and the cabbage. Cook cabbage until wilted, then set aside until ready to fill.
  • Preheat the oven to 350 F and prepare a baking sheet by lightly greasing or lining with parchment paper.
  • Punch the dough down, then divide into 12 equal portions. Form each portion into a square, then top with filling. Fold the square over to form a rectangle then press the edges to seal.
  • Bake until golden brown, about 18 to 20 minutes. Serve warm, but leftovers can be refrigerated or even frozen.

NEBRASKA RUNZAS



Nebraska Runzas image

I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe.

Provided by hrlyhny

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 cup chopped onion
1 cup sauerkraut
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon caraway seed
1 loaf frozen bread dough, thawed

Steps:

  • Brown hamburger and onion, drain and add kraut and caraway seed.
  • Cook about 5 minutes.
  • Remove from heat.
  • Divide dough into 8 parts.
  • Roll out each and fill Pinch dough together.
  • Place seam side down on lightly greased baking sheet.
  • Let raise 20 minutes.
  • Bake 15 mins at 350.
  • Brush with soften butter.

HOMEMADE RUNZAS



Homemade Runzas image

Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!

Provided by Michaela Kenkel

Categories     Sandwiches

Time 4h

Number Of Ingredients 6

1 1/2 pounds of lean ground beef
1 small head of cabbage, shredded (about 4 cups)
1 small onion, diced (about 1/2 cup)
24 Frozen Bread Dough Dinner Rolls
salt and pepper
melted butter

Steps:

  • Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
  • While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
  • When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
  • Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
  • Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
  • Place each sandwich on a greased cookie sheet, seam side down.
  • Let rise again for another 30-45 minutes.
  • Preheat oven to 375 degrees F.
  • Brush the tops with melted butter.
  • Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
  • Serve hot.

Nutrition Facts : Calories 530 calories, Carbohydrate 67g grams carbohydrates, Cholesterol 40g milligrams cholesterol, Fat 20 g grams fat, Fiber 4g grams fiber, Protein 20g grams protein, SaturatedFat 6g grams saturated fat, ServingSize 1 sandwich, Sodium 1370g milligrams sodium, Sugar 10g grams sugar, TransFat 3g grams trans fat, UnsaturatedFat 0 grams unsaturated fat

COPYCAT NEBRASKA RUNZAS



Copycat Nebraska Runzas image

Provided by Ann

Time 1h30m

Number Of Ingredients 17

3 1/2 cups bread flour
1 cup whole wheat flour
1/4 cup sugar
1 Tablespoon dry active yeast
1 teaspoon salt
1 cup milk
2 Tablespoons water
1/4 cup melted butter
2 large eggs
2 - 4 cloves garlic, peeled
1 large sweet onion, peeled and chopped into large chunks
1 1/3 lb. lean grass-fed ground beef
1/2 of a medium cabbage, cut into chunks
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 - 1 teaspoon ground white pepper
Red Robin Seasoning (or salt), Trader Joe's 21 Seasoning Salute (or Mrs. Dash) & freshly ground pepper, to taste

Steps:

  • Put the bread dough ingredients into a bread machine and set it on the dough setting. Press the start button. Check in a few minutes in to see if the dough is forming into a ball. If not, add a bit more water or if it is too sticky, add a little more flour.
  • While the bread dough is forming, make the filling: put the garlic and onions in your food processor and pulse to chop into little bits. Remove from the food processor and add the cabbage. Pulse to chop the cabbage well.
  • Heat a medium saute pan or wok over medium heat. Add the garlic, onion and ground beef and cook, chopping the meat frequently with a rubber spatula, until the meat is all browned. While cooking, season the meat generously, tasting as you go.
  • Add the onion powder, garlic power and white pepper and stir to mix. Stir in the chopped cabbage and continue cooking uncovered for about 10 minutes, stirring frequently, then reduce heat to medium low, cover and cook for 20 - 30 minutes, stirring occasionally, until the cabbage is very, very tender and soft. Add seasonings until it tastes just a little too peppery.
  • When the dough is done, preheat the oven to 375 F. and spray a baking sheet with cooking spray. Separate the dough into 12 pieces. On a floured surface, roll each piece of dough as thin as possible without making holes or tearing (about 1/8 inch thick).
  • Dust a bowl with flour and put one of the rounds in the bowl, letting it go up the sides of the bowl a bit. Put 1/3 - 1/2 cup of filling in the middle, then pinch the dough up around the filling until it's sealed. When you flip it over, it should be a nice rounded rectangle shape.
  • Set each Runza seam side down on the prepared baking sheet. Repeat until all the Runzas are formed. Bake at 375 F. for 20 - 25 minutes or until the pockets are nicely browned on top. Spray the tops of the hot Runzas with cooking spray or brush with melted butter. Enjoy!

Nutrition Facts : ServingSize 1 Runza

NEBRASKA'S HOMEMADE RUNZA



Nebraska's Homemade Runza image

Provided by My Farmhouse Table

Categories     Main Course

Time 50m

Number Of Ingredients 13

4 1/2 cups All-Purpose Flour
1/4 cup Sugar
2 pkgs (1/4 oz) Yeast
1 tsp Salt
3/4 cup Milk
1/2 cup Water
1/2 cup Butter
2 Eggs
2 lbs Ground Beef
1 Small Onion, diced
4 cups Cabbage, chopped
2 tsp Seasoned Salt
1 tsp Pepper

Steps:

  • Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
  • Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
  • Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
  • Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
  • Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
  • While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
  • Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
  • Punch dough down, and divide into 12 equal portions.
  • Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
  • Place a heaping 1/2 cup of filling into the center of each dough piece.
  • Fold dough over filling. Seal and tuck edges.
  • Place onto a greased baking sheet (edges can touch).
  • Bake at 350 degrees F for 18-20 minutes or until golden brown.

EASY HOMEMADE RUNZA RECIPE



Easy Homemade Runza Recipe image

Classic Russian-German beef and cabbage filled sandwiches baked in yeast dough. More like a hand pie than a sandwich I think.

Provided by gbskitchen

Categories     Main Dish

Time 40m

Number Of Ingredients 15

2 cups very warm water (about 110 degrees, a little warmer than a hot tub)
5 tsp yeast ( or two packets)
2 Tbsp butter (softened)
2 tsp salt
1/4 cup sugar
6 cups flour (approximately)
2-3 Tbsp butter (melted, to brush on finished runza)
6 cups chopped cabbage (about one medium head)
2 pounds ground beef
1 medium onion (chopped)
2 Tbsp olive oil
2 Tbsp butter
1 tsp garlic powder (or more if you like)
2 tsp favorite seasoned salt
2 tsp pepper

Steps:

  • This is by far easier when you use a large stand mixer with a dough hook. Put warm water, yeast, sugar, salt and butter in bowl and add a cup of flour. Using whip beater attachment, mix thoroughly, scraping down sides of bowl. HInt: grab a clean dish towel and wrap it around the bowl, see photo. That is unless you really enjoy cleaning up flour. (I don't.) Add 2 cups of flour, one at a time, and beat well. You'll still want to keep your mixer modestly draped for the next step. Switch to dough hook and keep adding flour gradually until the dough hook starts pulling the dough away from the sides of the bowl. Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook. Stop adding flour when it's soft but handles without sticking to your fingers.Great bread dough should feel satiny and elastic.At this point I simply remove the dough hook and gather the dough into a ball. I spray the bowl generously with Pam or similar, return the dough to the bowl (not necessary to wash it first) smooth a little cooking oil or olive oil over the dough, cover with dish towel and set in a nice warm place. (In the summer, I've found my car makes a great proofing box!!)When the dough has doubled in size, divide into 16 pieces and roll out into a thin oval about 6" by 8". Heavens, this is no time for exactitude. Think rustic and handmade. I like my runzas a little on the small side with thin, crisp dough wrappers. You may like yours chubby.(Sometimes I make 8 runzas with half the dough and cinnamon rolls with the other half.)

EASY HOMEMADE RUNZAS



Easy Homemade Runzas image

Classic Russian-German buttery beef, onion, and savory cabbage-filled sandwich baked in a yeasty pocket of dough. It resembles a hand pie.

Provided by Betty Streff

Categories     sandwiches

Time 2h10m

Number Of Ingredients 17

Dough, the Runza Wrapper
2 cups very warm water about 110 degrees, about the temperature of bathwater
5 tsp yeast or two packets
2 Tbsp butter softened
2 tsp salt
1/4 cup sugar
6 cups flour approximately
2-3 Tbsp butter melted, to brush on finished runza
Runza Filling
6 cups chopped cabbage about one medium head
2 pounds ground beef
One medium onion, chopped
2 Tbsp olive oil
2 Tbsp butter
1 tsp garlic powder or more if you like
2 tsp favorite seasoned salt
2 tsp pepper

Steps:

  • Put warm water, yeast, sugar, salt, and butter in the mixer bowl and add a cup of flour. Using the whip attachment, mix thoroughly, scraping down the sides of the bowl occasionally.
  • Hint: grab a clean dish towel and wrap it around the bowl. That is unless you enjoy cleaning up flour. (I don't.)
  • Add 2 cups of flour, one at a time, and beat well. Keep the mixer draped for the next step.
  • Switch to a dough hook and keep adding flour gradually until the hook starts pulling the dough away from the sides of the bowl.
  • Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook.
  • Stop adding flour when it's soft but handles without sticking to your fingers. Great bread dough should feel satiny and elastic.
  • Remove the dough hook and gather the dough into a ball.
  • Spray the bowl generously with non-stick spray and return the dough to the bowl. It's not necessary to wash it before you do.
  • Smooth a little cooking oil or olive oil over the dough, cover the bowl with a dishtowel and set it in a nice warm place to rise for about an hour. (In the summer, I've found my car makes a great proofing box!!)
  • When the dough has doubled in size, divide it into 16 pieces and roll out into a thin oval about 6" by 8". Heavens, this is no time for exactitude. Think rustic and handmade. I like my runzas a little on the small side with thin, crisp dough wrappers. You may like yours chubby.
  • Brown the ground beef until it begins to lose its pink.
  • Next, add the butter, olive oil, onion, and cabbage and cook until the cabbage and onion wilts and the ground beef gets a little brown. Finally, break up the meat into pretty fine crumbles.
  • Add salt, pepper, and garlic.
  • Set it aside to cool until the bread is ready and rolled out.
  • Put about 1/2- 2/3 cup of filling on each dough oval and fold over, sealing edges of the bread dough.
  • You may water to wet the dough with your finger dipped in warm water for a better seal.
  • Place each runza seam side down on a baking sheet. Leave a bit of space between each one to allow the bread to rise.
  • Let them rise about 20-30 minutes.
  • Bake in a 375-degree oven for about 20 minutes or until nicely browned. Brush with melted butter when they come out of the oven to give them a soft, beautiful color and tasty crust.
  • These keep well in the fridge for a few days. Or, wrap individually in foil and freeze. They freeze well, so make a bunch when you do.
  • REHEAT: Heat frozen wrapped runzas in 400* oven for 20-25 min. Remove foil last 5 min.

NEBRASKAN RUNZAS



Nebraskan Runzas image

Provided by Amy Thielen

Categories     main-dish

Time 2h

Yield 8 large runzas

Number Of Ingredients 17

For the dough:
1 1/4-ounce packetactive dry yeast
3 tablespoons sugar, plus a pinch
4 large eggs
3 3/4 cups bread flour,plus more for the counter
12 tablespoons (1 1/2 sticks) salted butter, softened, plus more for the bowl
2 teaspoons fine sea salt
For the filling:
1 pound 85 to 90 percent lean ground beef
Fine sea salt and freshly ground black pepper
3 tablespoons salted butter
1 large Vidalia onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried)
1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried)
1 tablespoon canola oil, plus more for the baking sheets
8 ounces baby spinach

Steps:

  • Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
  • Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes.
  • Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.
  • Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
  • Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.
  • Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef.
  • Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.
  • Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
  • Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
  • Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.

NEBRASKA RUNZA



Nebraska Runza image

This traditional runza recipe features a bread dough filled with ground beef, onions, and cabbage, served with a smoked tomato sauce and roasted poblano peppers.

Provided by pasatiempobbq

Categories     Main Course

Time 1h40m

Number Of Ingredients 18

4½ cups Flour
¼ cup Sugar
¼ ounce Yeast
1 tsp Kosher salt
¾ cup Milk
½ cup Water
1 stick Butter
2 Eggs (beaten)
2 pounds Ground beef
1 Vidalia onion
½ head Cabbage
10-12 Cheddar cheese slices
2 Roma tomatoes (halved)
3 TBSP Olive oil
2 cloves Garlic
1 tsp Oregano
Fresh cherry tomatoes (halved)
1 Poblano pepper

Steps:

  • In a large bowl, mix together 1½ cups of flour, ¼ cup of sugar, and ¼ ounce of yeast.
  • In a saucepan over medium heat, heat ¾ cups of milk, a stick of butter, and ½ cup of water to 120-130 degrees.
  • Pour the wet ingredients into the dry ingredients and stir.
  • Add 2 beaten eggs.
  • Add in a cup of flour and mix. Continue in one-cup increments until dough comes together and is smooth and elastic.
  • Place into a greased bowl, cover, and let rise for 1 hour.
  • Fire up your grill or smoker and brown your ground beef seasoned with your favorite beef rub in a cast iron skillet.
  • Place your halved Roma tomatoes and poblano pepper on the smoker grate.
  • Drain the fat from the beef and add in your diced onion. Cook until soft and translucent. Add in your chopped cabbage and cook until cooked through.
  • Once your Roma tomatoes are soft and slightly charred, place them in a separate skillet along with 3 TBSP olive oil, 2 cloves minced garlic, 1 tsp oregano, and a handful of halved cherry tomatoes. Simmer, stirring often, until well combined.
  • Remove from stove top and place into blender. Pulse until desired consistency is reached.
  • Place your poblano into a paper bag or Ziploc for about 10 minutes to steam. Carefully remove the skin, then dice up the pepper.
  • Once your dough has risen, punch it down and divide into 10-12 equal portions.
  • Roll out each portion into a 6"x8" rectangle.
  • Place filling into the center of each one, top with a slice of cheese, fold the dough over it and seal.
  • Place onto a baking sheet and bake at 350 degrees for about 20 minutes or until golden brown.
  • Serve with your smoked tomato sauce and roasted poblanos.

Nutrition Facts : ServingSize 1 runza, Calories 680 kcal, Carbohydrate 88 g, Protein 27 g, Fat 26 g, Sodium 1952 mg, Sugar 2 g

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From tripadvisor.ca


RUNZAS: A NEBRASKA TRADITION | TASTY DISHES, RECIPES, FOOD
Jan 26, 2015 - This is an example of a page. Unlike posts, which are displayed on your blog’s front page in the order they’re published, pages are better suited for more timeless content that you want to be easily accessible, like your About or Contact information. Click the Edit link to make changes to this page or add…
From pinterest.ca


WHAT IS SERVED WITH THE RUNZA SANDWICH? – GROUPERSANDWICH.COM
In Nebraska, however, runz may come not as the first thing you think of to explore food — the chain is a beloved restaurant, and the eponymous rizon probably won’t come as the first place you think of for a food adventure, but the cornhusker state does . What Goes With A Runza? A few months ago, when I made this recipe, I usually added a half slice of cheddar to …
From groupersandwich.com


HOW TO MAKE A GERMAN RUNZA SANDWICH? – GROUPERSANDWICH.COM
Sandwich is also called Bierock’s as well as the Runza Sandwich. In a bun (a bread pocket), beef, cabbage or sauerkraut, onions, and seasonings go into a yeast dough. Whenever someone uses the word official, he/she is referring to the shaped shape of the official Nebraska Runza, as well as the shape of the Bierocks from Kansas.
From groupersandwich.com


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From runza.com


‘IT’S NOWHERE ELSE’: WHY THE RUNZA SANDWICH RESONATES WITH ...
Runza regularly ships full-sized and mini sandwiches to watch parties of Nebraska fans and alumni around the country. This year in Week 2, the company towed a …
From theathletic.com


GOOD FOOD - RUNZA RESTAURANT, BEATRICE TRAVELLER REVIEWS ...
Runza Restaurant: Good food - See 31 traveler reviews, 6 candid photos, and great deals for Beatrice, NE, at Tripadvisor.
From tripadvisor.ca


WHY IS RUNZA ONLY IN NEBRASKA? | POPULARASK.NET - YOUR ...
Insider named chili and cinnamon rolls as Nebraska’s most iconic food. Do runzas have onions? Our Signature Sandwich is Filled With Cabbage. The Runza® Sandwich features fresh-baked bread stuffed with ground beef, onions, our secret blend of spices, and yes, cabbage. What are the bad parts of Omaha? North and South Omaha – The area with the worst reputation is …
From popularask.net


EASY NEBRASKA RUNZAS – HEAVEN RECIPE
EASY NEBRASKA RUNZAS. by Hamza January 19, 2022, 3:38 pm 123 Views. 0. SHARES. Share Tweet. INGREDIENTS. 16 Rhodes rolls (frozen unbaked roll dough) 1 lb lean ground beef 2 tablespoons butter 1 small onion finely chopped 2 cups finely chopped cabbage salt and pepper to taste 1 egg 1 tablespoon milk. INSTRUCTIONS. Place frozen rolls several …
From heavenrecipe.com


RUNZA FROM NEBRASKA | RECIPE - WORLD FOOD AND WINE
Runza from Nebraska. Description. Use simple white bread dough, or frozen or chilled dough. Ingredients. 2 lb beef (ground or minced) 1⁄2 hd cabbage (small, shredded) 1 onion (finely chopped) seasoning (salt and pepper to taste) cooking oil (to cook meat) Instructions. Prepare the filling. Heat oil in a pan over a medium heat. Cook onion for 2 minutes. Brown meat together …
From worldfoodwine.com


NEBRASKA RESTAURANT STAPLE RUNZA WILL OPEN FIRST WYOMING ...
A family-owned franchise, Runza opened its first location in 1949 in Lincoln, Nebraska and sells other fast-food fare like burgers, fries, chicken dishes and salads alongside its classic sandwiches. “Frings,” or a side order of onion rings mixed with crinkle-cut fries, are a common pair with a sandwich, as are a bowl of chili with a fresh cinnamon roll.
From oilcity.news


NEBRASKA RUNZA - FOOD RECIPES
Food Recipes. Home Main dishes Nebraska Runza. Main dishes; Nebraska Runza. By. Apr - March 9, 2021. 111. 0. Facebook. VK. Twitter. Pinterest. Telegram. This Runza Recipe is made with already prepared frozen roll dough and browned ground beef mixed with onion, cabbage and seasoned with salt and fresh ground black pepper. The end result is …
From recipes.studio


EASY NEBRASKA RUNZAS – QUICK MEALS RECIPES - SWEET 21'S
EASY NEBRASKA RUNZAS – Quick meals recipes. By Blog Jan 29, 2022 baked asparagus, cheesesteak near me, chicken strips chinese delivery near me, chilis near me, factor meals bosh recepies, funnel cake, funnel cake recipe, green tomato recepies sushi delivery near me, homemade dog food, ice cream sandwich, keto ground beef recepies, korean corn dog, …
From sweet21s.com


FAMOUS FOOD FROM NEBRASKA - STATE OF DINNER
Nebraska does not have a state food. But many would argue that the unofficial state food of Nebraska is the Runza sandwich. This sandwich is kind of like a fancy Hot Pocket. It has soft, fluffy bread and is stuffed with a mixture of seasoned beef, cabbage, and onions. In other parts of the midwest, this pocket sandwich is called a bierock.
From stateofdinner.com


FOOD - SHOP RUNZA®
FOOD. It’s always exciting to get a package in the mail. But if you know the package contains homemade Runza® Sandwiches or Miller & Paine® Cinnamon Rolls, then we recommend letting the mail carrier know in advance so there's no surprise when you meet them at the door with an awkwardly long hug. Sandwiches & Cinnamon Rolls ship on Mondays.
From runzashop.com


EASY NEBRASKA RUNZAS – ALL RECIPES GUIDE
EASY NEBRASKA RUNZAS. January 13, 2022. INGREDIENTS. 16 Rhodes rolls (frozen unbaked roll dough) 1 lb lean ground beef 2 tablespoons butter 1 small onion finely chopped 2 cups finely chopped cabbage salt and pepper to taste 1 egg 1 tablespoon milk. INSTRUCTIONS. Place frozen rolls several inches apart on parchment covered baking …
From allrecipesguide.net


NEBRASKA’S CHERISHED RUNZA: IS IT A SANDWICH? - INSIDEHOOK
In McCook, Nebraska, runzas go by a different name — “bieroc” (pronounced “beer-rock”) — and are served by Sehnert’s Bakery and Bieroc Cafe. Founded in 1957, Sehnert’s Bakery began as a modest enterprise that was predominately wholesale. “In those days, we had a product showcase on the street, which was filled with pans of donuts, peanut butter rolls, cream horns and a …
From insidehook.com


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