Runzas Cabbage Burgers Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

RUNZAS



Runzas image

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

4 cups ground beef
1 onion, chopped
4 cups shredded cabbage
1 teaspoon salt, or to taste
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
⅓ cup butter, melted
⅔ cup instant dry milk powder
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon active dry yeast
1 egg, beaten
4 cups all-purpose flour

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

More about "runzas cabbage burgers food"

HOMEMADE RUNZAS (A NEBRASKA FAVORITE!) - HOUSE OF NASH EATS
Mar 21, 2023 Runzas are a type of bread pocket filled with various ingredients (but most often ground beef, onions, and cabbage), typically found in the midwestern United States, …
From houseofnasheats.com


RUNZAS - INSANELY GOOD
Oct 5, 2024 Why You’ll Love These Runzas. Comfort Food Classic: These hearty beef and cabbage-filled buns are the ultimate Midwestern comfort food. They’re perfect for cozy family …
From insanelygoodrecipes.com


RUNZA - THE RECIPE CRITIC
Jul 23, 2023 Runza is a tasty, handheld pastry stuffed with a scrumptious mix of ground beef, onions, garlic, cabbage, and spices, all snug inside soft pizza dough. It’s golden brown, …
From therecipecritic.com


RUNZA - WIKIPEDIA
A runza (also called a krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of ground beef, cabbage or sauerkraut, onions, and seasonings. [3][4][5][6] Runzas …
From en.wikipedia.org


RUNZAS RECIPE - SMALL TOWN WOMAN
Nov 29, 2024 This Runza Recipe uses already-prepared frozen bread dough and browned ground beef mixed with onion and green cabbage and seasoned with salt and fresh ground …
From smalltownwoman.com


RUNZA RECIPE: HOW TO MAKE THE NEBRASKA CLASSIC - TASTE OF HOME
Apr 16, 2025 When it comes to runzas—Nebraska’s version of hand pies—expect a handheld pocket sandwich made with a soft and fluffy yeast roll and a savory meat and vegetable filling. …
From tasteofhome.com


NEBRASKA’S HOMEMADE RUNZA - MY FARMHOUSE TABLE
Aug 22, 2018 Nebraska’s Homemade Runza is perfect served along side a helping of crisp crinkle fries. And a college football game on tv. P.S. I’ve made this recipe before using thawed …
From myfarmhousetable.com


HOMEMADE RUNZAS - NEBRASKA'S FAMOUS RUNZA RECIPE MADE AT …
Apr 23, 2020 Make Nebraska's famous Runzas at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown.
From anaffairfromtheheart.com


Related Search