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
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.
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
WHOLE WHEAT RUNZA DOUGH
This is a recipe that I have adapted so that I can make whole wheat runzas. Please note that you can also use this recipe to make white bread runza dough, just substitute white flour for the whole wheat. Also you can use 1/2 whole wheat flour and 1/2 white flour if you so desire. Use any kind of fillings that you like. My family likes ham and cheese, philly cheese steak, pepperoni pizza, scrambled eggs with cheese and bacon, to name just a few other than the traditional. Use your imagination and tailor to what your family likes. These freeze beautifully after they are baked when individually wrapped. Just microwave from frozen or thawed.
Provided by SLColman
Categories Yeast Breads
Time 3h
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Add 2 cups of the flour and the yeast to the bowl of your kitchenaid mixer with the dough hook and mix well.
- Heat the milk, sugar, butter and salt to between 115 and 120 degrees.
- Add the warm mixture to the flour mixture and mix well.
- Add the eggs and mix for 5 minutes.
- Add 1/2 a cup of flour at a time mixing after each addition until a ball forms.
- Knead for 8 minutes using the mixer.
- Grease a bowl and add the dough ball.
- Cover and place in a warm spot.
- Allow to rise until double in size. About 1 hour.
- Punch down the dough and recover.
- Allow to rise for 10 minutes.
- Divide the dough into managable sections.
- Roll the dough to 1/4 inch thickness.
- Cut into 4 inch by 4 inch squares.
- Fill with desired fillings.
- Bring the opposite ends together and pinch together. Pinch together the seams so that the filling doesn't leak out.
- Allow to rise for 30 minutes.
- Bake at 375 degrees for about 30 minutes or until golden.
Nutrition Facts : Calories 120.4, Fat 3.9, SaturatedFat 2.1, Cholesterol 23.7, Sodium 130.9, Carbohydrate 19, Fiber 2.4, Sugar 2.9, Protein 3.9
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
Steps:
- Proof yeast in a measuring cup with lukewarm water.
- In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
- Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
- On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
- Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
RUNZAS
This recipe was given to me by my best friend's mother when I got married in an album full of family friendly recipes. My husband loves this and requests it often...which I find funny as he detests cabbage. It really is a nice comfort dish. If I have extra time I use Rhoads frozen bread dough for the wrap instead of bisquick. Sometimes I spice it up a bit by adding lots of black pepper and ground white pepper to the hamburger mixture. Lots of ways you can change this recipe. The photo is using Rhoads wheat bread dough and then glazed with egg white before baking...baked at 320 degrees for 25 minutes.
Provided by DogAndCatDoc
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- After hamburger has been browned, add in cabbage and onions.
- Cook until veggies start to soften.
- Drain.
- Add in soup and salt, mix well.
- Set aside.
- Preheat oven to 400 degrees.
- Combine Bisquick and milk to form a soft dough.
- Turn onto floured surface and knead 10 times.
- Roll into 16 X 8 inch rectangle and cut into 6-8 equal pieces.
- Fill each piece of dough with hamburger mixture and fold in all sides to seal.
- Pinch edges together well to ensure that it seals.
- Place on greased cookie sheet.
- Bake for 15 minutes or until dough is golden brown.
- Serve with mushroom or country gravy spooned over the top.
Nutrition Facts : Calories 382.6, Fat 18.8, SaturatedFat 6.2, Cholesterol 55.3, Sodium 1291.7, Carbohydrate 31.6, Fiber 1.2, Sugar 6.2, Protein 20.8
DEE'S RUNZA FILLING
This is how I made the runza filling. You just stuff it into runza dough. Let rise until doubled after filled. Bake until brown. You can use my runza dough recipe.
Provided by Dienia B.
Categories Lunch/Snacks
Time 3h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown the ground beef with the onion and garlic powder.
- Add the caraway seed and cabbage.
- Sweat this mixture down; pour off any grease.
- Roll out runza dough; cut into 8 squares.
- Add filling to each square.
- Add the cheese that you like .
- Stretch the dough around the mixture.
- Let rise until doubled.
- Bake until dough is done.
Nutrition Facts : Calories 445.9, Fat 29.5, SaturatedFat 14.8, Cholesterol 121.9, Sodium 921, Carbohydrate 12.8, Fiber 1.6, Sugar 6.9, Protein 31.5
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
RUNZA BREAD DOUGH
I got this recipe from my step mom which is something my whole family makes. The filling for Runzas is pretty basic.
Provided by ninismy5in
Categories Yeast Breads
Time 2h30m
Yield 10 runzas, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- soften yeast in liquid; add rest of the ingredients. (All done in one bowl).
- Knead together and let rise to double in bulk.
- Punch down and let rise again.
- Turn out on board and divide dough. roll half of dough at a time to about three-eights inch thickness.
- Cut into squares about 5 or 6 inches.
- Place portion of filling in center of squares and bring corners together.
- Pinch openings tight.
- Turn pinched side onto lightly greased cookie sheet.
- Let sit for about 20 minutes.
- Bake at 400F for about 30 minutes or until golden brown.
- Rub melted butter on top and place on rack and cover. (tip, dissolve yeast in a warm liquid, about 100F, or it will deactivate the yeast).
Nutrition Facts : Calories 628.5, Fat 16, SaturatedFat 4.4, Cholesterol 49.1, Sodium 295.1, Carbohydrate 96.6, Fiber 12, Sugar 10.3, Protein 29.4
RUNZA DOUGH
All the recipes for runzas call for frozen dough. This is a much better dough. It would be good with any number of fillings like ham and cheese etc. It's 2 packages of yeast but since I'm too stupid to figure out how to put it, I've written the recipe like I found it.
Provided by Dienia B.
Categories Yeast Breads
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Measure 1-3/4 cup flour.
- Add yeast, lard, sugar, milk, water, and salt.
- Mix.
- Add eggs.
- Stir in remaining flour.
- Knead 10 minutes; cover; let rise until double. This takes about 1 hour. Now you can go to other runza recipes and use this dough to wrap around the fillings.
- These are great.
Nutrition Facts : Calories 971.4, Fat 31.4, SaturatedFat 12.1, Cholesterol 123.8, Sodium 356.2, Carbohydrate 147.8, Fiber 5, Sugar 25.5, Protein 22
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