RUNZA BURGERS
Originally from Iowa, Runzas were a staple in our family dinners. Usually the beef and cabbage mixture was stuffed in fresh bread dough. This is an easy and quick variation that is a great way to get kids to eat their vegetables! My 10 year old son loves them.
Provided by superfoodie
Categories Main Dish Recipes Sandwich Recipes Sloppy Joe Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Brown ground beef in a large skillet over high heat. Drain fat. Stir in garlic, onion, and cabbage; cook until vegetables are wilted and soft. Stir in the beef broth, Worcestershire sauce, and mustard. Cook over medium heat, uncovered, until reduced to a sloppy joe consistency. Season with salt and pepper.
- Place hamburger buns on top of meat mixture; cover skillet to steam, about 1 minute. To serve, fill steamed buns with beef and cabbage mixture.
Nutrition Facts : Calories 284 calories, Carbohydrate 27.9 g, Cholesterol 44.6 mg, Fat 10.8 g, Fiber 3.3 g, Protein 18.3 g, SaturatedFat 3.9 g, Sodium 492.8 mg, Sugar 3.1 g
HOMEMADE RUNZAS
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
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
NEBRASKA'S HOMEMADE RUNZA
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.
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
RUNZA (CABBAGE BURGERS) MY WAY
I added Velveeta sauce with this classic recipe and it was so good. You can make up a bunch and throw in the freezer. Grab them out and nuke them and they make a great snack or quick dinner.
Provided by barbara lentz
Categories Burgers
Time 55m
Number Of Ingredients 8
Steps:
- 1. Brown the meat with salt and pepper. Add the onion, garlic, and cabbage and cook until cabbage is tender.
- 2. Melt Velveeta with heavy cream. Add to meat mixture.
- 3. Roll out bread dough. Cut 12 squares. Top with burger mixture and pinch seams together. Place on baking sheet and brush with melted butter.
- 4. Bake at 350 degrees for 30 to 35 minutes
RUNZAS
It's not difficult to make a decent batch of runzas, but it's dang tricky to make a FANTASTIC batch of runzas. This recipe includes several secrets to superlative runzas, those iconic cabbage and hamburger baked sandwiches that you can find in Nebraska and hardly anyplace else.
Provided by dramamamafive
Number Of Ingredients 15
Steps:
- First, make the filling: Chop onions and garlic and sauté in a large frying pan with a little butter or olive oil until tender.
- Add ground beef along with generous amounts of salt and pepper and cook through, then drain well, if needed. (This will depend on how fatty the beef is.)
- Put browned ground beef into a large pot (I like to use my Crock pot). Stir in cabbage and kraut and simmer 3-4 hours, stirring often, and seasoning and tasting. (If using a Crock pot, cook on "low" for 5 to 6 hours.)
- Now to make dough: Stir the yeast into the warm water.
- In a large bowl, mix together sugar, salt, and eggs. Beat in eggs, then stir in yeast mixture.
- Add flours quickly one cup at a time, stirring well after each cup. (I use my Bosch mixer for this step.)
- When the dough begins to pull away from the side of the mixing bowl, turn out onto a lightly-floured countertop and incorporate remaining flour by kneading. Knead 100 strokes until the dough is elastic and smooth. (Kneading can be omitted but this will make the dough nicer to handle, and with an improved texture.)
- Let rest in a covered bowl one hour or until doubled in size.
- Cut off golf ball sized pieces. Lightly flour countertop and roll out each piece.
- Fill each circle of dough with approximately 1/2 cup of filling, and optional cheese if desired. Pull edges of dough around the filling and pinch tightly. Place on a sheet of parchment on a sheet pan, or a 9x13" pan. Or any pan that you like, actually.
- Preheat oven to 375 while allowing runzas to rest for 30 minutes. Bake for approximately 30 minutes, until approaching golden.
- Swash with melted butter and bake for 10 more minutes or until golden. Serve while hot. Urge caution! The filling will be very hot.
GRANDMA'S CABBAGE BURGERS!
Imagine soft buttery yeast rolls stuffed with savory cabbage and beef. That's what these cabbage burgers are. The bread is sweet and fluffy. Perfect on its own. We opted to use ground beef, but you can use any type of meat you like. The beef is browned with onion and garlic so it's very flavorful. Adding cabbage and letting it...
Provided by Brenda Broadfoot
Categories Burgers
Time 2h35m
Number Of Ingredients 19
Steps:
- 1. I use my bread machines to make the bread. Add 1 Tbsp yeast and 1 Tbsp sugar to 1 cup warm water and mix until dissolved. Place in the bread machine.
- 2. Add beaten egg and butter.
- 3. Add all of the dry ingredients.
- 4. Set the bread maker to the dough setting and start the dough process. I have it set up so when I take one batch of bread dough out I start the next loaf right away. Then by the time the cabbage burgers come out of the oven and cool I can be working on the next batch.
- 5. While dough in the bread machine, cook the ground meat, onions, garlic, garlic salt, salt, and pepper. Drain the meat and set aside.
- 6. While you are browning the meat you should chop up the cabbage. I like medium-sized chunks of cabbage.
- 7. Add cabbage to the meat mixture and check seasonings to taste. Add about a half cup of water.
- 8. Let simmer on low until the cabbage is tender.
- 9. As soon as everything is ready to go, roll out dough on a floured surface. Cut dough into 12 squares large enough for a heaping 1/2 cup of the cabbage mixture.
- 10. Place 1/2 cup of filling in the center of one square of dough.
- 11. Fold up the corners and "just a pinch" to seal them.
- 12. Place them on a large cookie sheet. Bake at 350 degrees for 30 to 35 minutes, till nice and golden brown.
- 13. Lightly brush tops of rolls with butter.
- 14. Serve right from the oven and freeze the rest if there is any. Enjoy!!!
- 15. You can cut this down. I only do the majority of my baking in the winter so I do it this way and freeze them.
COPYCAT NEBRASKA RUNZAS
Provided by Ann
Time 1h30m
Number Of Ingredients 17
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
EASY HOMEMADE RUNZAS
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
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.
HOW TO MAKE CABBAGE BUNS (AKA BIEROCKS OR RUNZAS)
Provided by Jill Winger
Number Of Ingredients 17
Steps:
- To make the filling: Brown the ground beef and onions in a large skillet
- Add in the additional oil, peppers and garlic and sauté until tender
- Add cabbage and allow to soften and turn golden brown
- Season to taste with salt and pepper, then set the filling aside to cool- you can even prepare it ahead of time and refrigerate until dough is ready
- To make dough: In mixing bowl, combine the yeast and 2 cups flour
- In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast)
- Add warm liquid mixture to flour and yeast, add eggs
- Beat on low speed 30 seconds, beat on high 3 minutes
- Stir in rest of flour and knead 6-8 minutes until smooth and elastic
- Allow dough to rise for an hour in a warm place
- Punch down and roll out on a clean counter top to create a rectangle shape that's about 1/4 inch thick
- Cut dough into 4″x4″ squares
- Add large spoonful of filling to each square (I flatten the individual squares a bit more before adding filling)
- Bring up the four corners of wrapper and pinch together
- Place balls seam-side down on a baking stone or tray and allow to rise 30 minutes
- Bake at 375 F degrees 30 minutes or until golden brown
- Serve warm with a generous dollop of sour cream on the side
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- If your bread dough needs to rise, let it do so in a warm area while your oven pre-heats and you prep the filling.
- Heat a large skillet over medium-high heat. Once hot, add the ground beef, garlic, onions, rosemary, and thyme. Brown the ground beef mixture for about 10 minutes, or until the ground beef is no longer pink, breaking it up as you brown. Remove the browned ground beef from the skillet with a slotted spoon, place it in a bowl and set aside.
- Drain the grease and ground beef drippings and to the same hot skillet, add the olive oil and the cabbage. Cook, stirring frequently until the cabbage becomes soft and slightly translucent. Once cooked, add the cabbage to the ground beef mixture, season with salt and pepper to taste, and mix well.
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