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.
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 STUFFED BEEF SANDWICHES
When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this runza recipe, a German-Russian beef sandwich, and it quickly became a family favorite. -Dolly Croghan, Mead, Nebraska
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes., Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted., Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets., Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
Nutrition Facts : Calories 433 calories, Fat 16g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 524mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.
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
RUNZAS (BIEROCKS)
My mother-in-law introduced me to this and it kinda stuck. I am from Iowa, now in Kentucky, and the only way I can get this is by making it at home.
Provided by Krista Tank
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 6
Steps:
- Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
- Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.
Nutrition Facts : Calories 750.2 calories, Carbohydrate 79.9 g, Cholesterol 78.8 mg, Fat 27.5 g, Fiber 8.6 g, Protein 41.2 g, SaturatedFat 10 g, Sodium 1221.7 mg, Sugar 9.9 g
WOWLERS! (RUNZAS)
This is your basic cabbage roll filling, but instead of wrapping in a cabbage leaf, you wrap it up in homemade bread dough. They're great warm or cold. Makes a great substitute for ho-hum sandwiches! We like 'em with spicy mustard spread on top. The recipe was given to me by a neighbor, years ago. I double the recipe so I usually get about 2 dozen filled rolls. Note: if you don't want to fool with homemade dough, hot roll mix works great.
Provided by Laudee
Categories Yeast Breads
Time 1h
Yield 24 rolls
Number Of Ingredients 12
Steps:
- Pour hot water in large bowl.
- Add milk, yeast, and stir to dissolve.
- Add oil, sugar, salt, and eggs.
- Beat well.
- Add 2 cups, or enough flour to make a soft dough.
- Blend thoroughly.
- Add rest of flour, in 1/2 cup increments, kneading well after each addition, until dough is elastic and easy to work with.
- Place dough on floured surface, cover, and let rest 10 minutes.
- Roll out, cut in 4 inch squares, and place a couple of tablespoons of filling in center of each square.
- Fold and seal tightly around all edges.
- (Filling recipe follows).
- Place each filled square on greased cookie sheets, and bake in a 375 degree oven for about 15-20 minutes, or till a nice golden brown.
- Remove from cookie sheet and set on cooling rack.
- Filling: In large skillet, melt oleo some, then add meat, and brown and drain.
- Shred cabbage, and add to meat.
- Chop onions; add to cabbage/meat mixture.
- Add salt and pepper, or seasonings of your choice.
- Stir well.
- Cover, and steam mixture about 20-30 minutes.
- Cool down to where it's comfortable to handle and then spoon onto dough squares.
SAVORY RUNZAS
Similar and so much like the original runzas. The prep time is long, but well worth the wait. You may add a slice of your favorite cheese if you want to.
Provided by Khadija Danielle Provencher
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
- Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
- Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
- Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
- At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
- Bake in the preheated oven until dough is done and golden brown, about 20 minutes.
Nutrition Facts : Calories 731.1 calories, Carbohydrate 94.1 g, Cholesterol 97.8 mg, Fat 30.1 g, Fiber 4.1 g, Protein 20.5 g, SaturatedFat 10.1 g, Sodium 676 mg, Sugar 20.2 g
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
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
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).
Nutrition Facts : Calories 166.9, Fat 8.7, SaturatedFat 3.3, Cholesterol 50.7, Sodium 64.2, Carbohydrate 5.2, Fiber 2, Sugar 2.8, Protein 16.7
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
BEEF & CABBAGE MEAT PASTRY (VARIATION OF BIEROCKS OR RUNZAS)
When I was first married, we lived in a very small town in western Kansas that has a strong German influence. Bierocks were a staple of community events including dinners & fundraising events. It is very common to purchase or make extras & freeze them for later. These aren't traditional bierocks because I've tweaked the recipe so that it's more appealing to my children.
Provided by CandCrew
Categories Savory Pies
Time 2h20m
Yield 12 pastries
Number Of Ingredients 16
Steps:
- To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.
- Stir in dry milk, baking powder and shortening.
- Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.
- Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.
- Cover bowl with damp cloth & let rise until double in size. Punch down dough.
- To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.
- Drain extra fat from meat (or place in metal colander & rinse with hot water).
- Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.
- Turn heat off and add cheeses, stirring until melted.
- Preheat over to 350 degrees F.
- Divide dough into 12 equal portions.
- Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.
- Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.
- Place folded-side-down on a lightly oiled/greased cookie sheet.
- Repeat with remaining dough/filling.
- Bake in preheated oven for 20 minutes or until brown.
Nutrition Facts : Calories 608.5, Fat 28.4, SaturatedFat 10, Cholesterol 57.4, Sodium 819.1, Carbohydrate 63, Fiber 2.9, Sugar 12, Protein 24.2
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