Runzas Cabbage Burgers Food

RUNZAS

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.

CABBAGE BURGERS

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.

BIEROCKS OR RUNZAS

Steps:

• Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
• Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
• After the first hour has elapsed, punch down the dough, knead a few more times, then roll into a ball, cover and let sit another hour.
• When the dough has about 30 minutes to go, take the filling out of the fridge. It is important that it goes into the bierock at room temperature. Preheat the oven to 350°F. Grease a baking sheet well.
• Cut the dough into eight pieces. Set the pieces you are not working on under plastic wrap or a damp towel. Divide the filling into eight parts, too.
• Roll a piece of dough into a ball, then flatten it to about 1/3 of an inch thick. Roll the outer inch of the dough thinner, to about ¼ inch thick or even thinner if you can - this makes what will become the bottom of the pastry match better with the top. Add some filling and bring the dough up all around it to seal. Set the dough seam side down on a floured surface and gently shape it into a flattened ball with your hands. Set on the greased baking sheet and repeat with the other pieces of dough.
• When all your bierocks are made and on the sheet, paint them all with egg and sprinkle with the seeds, plus a little more salt.
• Bake for 25 minutes, and cool a bit before serving. These are excellent at room temperature, too.

NEBRASKAN RUNZAS

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.

RUNZA BURGERS

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.

HOMEMADE RUNZAS

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.

GRANDMA'S CABBAGE BURGERS!

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.

CABBAGE BURGERS (RUNZAS)

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.

NEBRASKA CABBAGE BURGERS

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.

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.

RUNZAS (CABBAGE BURGERS)

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

Steps:

• Brown hamburger meat, onions and garlic in large stewing pot.
• Add salt, pepper, basil and thyme.
• Wash cabbage and cut in half.
• Remove core and cut cabbage into shreds.
• Add to hamburger meat mixture.
• Add sherry.
• Cook 15 minutes.
• Turn off heat and leave to the side to cool.
• Prepare hot roll mix as directed.
• Flour a surface and roll out dough.
• Cut a 4X4 square and fill with 1 1/2 table spoons of hamburger/cabbage mixture.
• Pull dough around mixture until closed.
• Bake on a greased cookie sheet till brown.
• Brush with butter/margarine.
• Bake at 375°F.
• Makes approx 5 dozen.

HOW TO MAKE CABBAGE BUNS (AKA BIEROCKS OR RUNZAS)

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

RUNZA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray and set aside. Roll out one tube of crescent rolls and place on the bottom of prepared pan. Bake for 5 minutes.
• Add 1 1/2 pounds of ground beef to a large skillet and cook over medium-high heat until the meat is no longer pink. Drain and use a spatula to move the meat to outer edges of the skillet. Add 2 tablespoons of butter to the center of the skillet and allow it to melt. Add the onions, salt and pepper and cook, stirring, for 2 minutes.
• Add half of a head of cabbage (shredded) and cook for 5 minutes, or until it has cooked down and wilted. Season again with salt and pepper. Pour meat-cabbage mixture over top of bottom crescent layer. Top with an even layer of shredded cheddar cheese. Top with the remaining crescent roll dough. Bake 20-25 minutes or until crescent rolls are golden brown.

STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)

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.

EASY HOMEMADE RUNZAS

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.

~::~ RUNZAS ~::~

Steps:

• 1. Prep rolls to rise per instructions on bag -- this can take several hours, depending on temperature. (You can use the shortcut method according to instructions also on bag, although I've never done it so not sure how well it works!)
• 2. About an hour before rolls are fully-risen, prepare filling by first sauteing onion in a small amount of butter or oil until crisp-tender.
• 3. Add hamburger to same pan (with onion) and cook 'til brown, stirring occasionally. Drain fat, if desired; I typically use very lean beef that requires little-to-no draining.
• 4. Season with salt & pepper, to taste. (NOTE: I have not included measurements as individual tastes vary, but 'true' runzas are quite peppery -- this is what gives that distinct, tell-tale flavor!)
• 5. Add cabbage to same pan and cook, stirring occasionally, until soft. Once done, remove from heat and let sit while you prepare dough.
• 6. Once dough has fully risen, flatten individual rolls with rolling pin. Place about 1/2 c. or so of beef/cabbage filling in center, pinch the seams closed, and then place (seam-side down) on sprayed baking sheet. If not rushed for time, let sit for another 20-30 mins. to allow dough to rise a bit more.
• 7. Place in preheated 350 degree oven and let bake about 20 mins. or until lightly browned.