Kraut Runza Recipes

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.

EASY GERMAN BIEROCKS (RUNZA)

Steps:

• Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
• Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
• Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
• Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

RUNZAS II (BIEROCKS)

Steps:

• Divide thawed bread dough into 6 pieces and roll into balls. Saute onion in a large saucepan until browned; add beef and cook until beef loses its red color (overcooking beef will cause Runzas to be very dry). Stir in cabbage and MSG, cover and steam until cabbage is wilted.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove beef/cabbage mixture from heat and let cool. Roll each dough ball into a 5 x 5 inch square. Fill center of each square with about 1/2 cup of beef mixture. Bring opposite corners of dough square together and seal. Place smooth-side-down on a lightly greased cookie sheet and flatten slightly.
• Bake in preheated oven for 20 to 25 minutes. Remove from oven and butter top of each pastry as soon as they come out of the oven.

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.

RUNZA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
• 3. While that is in the oven, brown the hamburger and onion in a skillet. ***Now is the time to add your choice of a thickener if you would prefer more of a gravy texture***
• 4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
• 5. Add the salt and pepper.
• 6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
• 7. Sprinkle the cheese on top of the meat mixture.
• 8. Spread the 2nd tube of crescent rolls over the top of the cheese.
• 9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

RUNZAS

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.

NEBRASKA RUNZAS

Steps:

• Brown hamburger and onion, drain and add kraut and caraway seed.
• Cook about 5 minutes.
• Remove from heat.
• Divide dough into 8 parts.
• Roll out each and fill Pinch dough together.
• Place seam side down on lightly greased baking sheet.
• Let raise 20 minutes.
• Bake 15 mins at 350.
• Brush with soften butter.

KRAUT RUNZA

Steps:

• Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.
• Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. (See note below). Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Allow these to sit, covered lightly with a tea towel, for about 20 minutes - so the dough can rise for the second time.
• Bake 20-25 minutes at 350 or until lightly golden brown.
• A side note: Use a slotted spoon or similar when filling the dough to allow the cabbage/hamburger mix to be dry'ish. You don't want these "juicy" or the bottom of the roll will be doughy and wet and not cook properly.

EASY HOMEMADE RUNZA RECIPE

Steps:

• This is by far easier when you use a large stand mixer with a dough hook. Put warm water, yeast, sugar, salt and butter in bowl and add a cup of flour. Using whip beater attachment, mix thoroughly, scraping down sides of bowl. HInt: grab a clean dish towel and wrap it around the bowl, see photo. That is unless you really enjoy cleaning up flour. (I don't.) Add 2 cups of flour, one at a time, and beat well. You'll still want to keep your mixer modestly draped for the next step. Switch to dough hook and keep adding flour gradually until the dough 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.At this point I simply remove the dough hook and gather the dough into a ball. I spray the bowl generously with Pam or similar, return the dough to the bowl (not necessary to wash it first) smooth a little cooking oil or olive oil over the dough, cover with dish towel and set in a nice warm place. (In the summer, I've found my car makes a great proofing box!!)When the dough has doubled in size, divide 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.(Sometimes I make 8 runzas with half the dough and cinnamon rolls with the other half.)

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.

RUNZA TIME

Steps:

• Place ground beef, onion, salt + pepper in a large pan cover with beef broth cook over high heat. Bring to boil. Turn down to medium/medium low heat and simmer for 1 hour. Use a potato masher to break apart the meat. Remove from stove. Strain away any leftover liquid. Add sauerkraut and cheese (if using) Preheat oven to 350 degrees F Roll out bread dough into large rectangle. Divide in 8 equal portions. Place a scoop of filling in the center of the bread dough portions and pull up edges of dough, pinch together to seal. Place on greased or parchment lined cookie sheet seam side down. Repeat with remaining dough and filling. Bake for 20-25 minutes or until golden brown.

KRAUTBURGERS/CABBAGE BURGERS

Steps:

• Place Potato and Water in a saucepan and bring to a boil, then lower to a simmer for 5 minutes. Strain out the potato and keep the water. Let cool to 105°-110°.
• Mix together: Strained Water, Yeast, Sugar, and Butter. Let stand for 10 minutes.
• Add the Milk, Salt, and 1 Cup of Flour. Beat together until smooth.
• Gradually, 1 Cup at a time, add the rest of the Flour. Use one hand to mix/knead the dough in between each cup. *(If you feel the dough getting stiff before all the flour is added, stop adding flour. ) Turn the dough out on a floured board or counter and knead for about 10 minutes, until the dough is smooth.
• Oil the inside of a large bowl and place in the dough. Let rise until double, approximately 1 1/2 hours. Punch down and repeat.
• In a large sauté skillet, place in the Ground Beef. Turn the burner on medium and gently start to cook.
• As the juices release from the beef, (about 1-2 minutes), place in the Shredded Cabbage and Onion, and stir. Let that mixture cook for 1-2 minutes until the cabbage begins to break down.
• Add the Beer and Salt and Pepper. Cover and let cook until cabbage is softened. (About 10-15 minutes). Remove the lid and let any additional liquid evaporate. (About 3-5 minutes). Taste the mixture and adjust Salt and Pepper to your taste.
• Place the mixture in a strainer, gently press, and let any excess liquid drain out of the filling. Let the mixture strain for about 5 minutes.
• Preheat oven to 350°F. Place a piece of parchment on a sheet pan and brush with olive oil. *(If you do not have parchment, make sure the pan is well-greased with shortening or butter, or prepared with non-stick baking spray.)
• Work with half of the dough at a time. Roll the dough out on a floured surface in the shape of a rectangle, 6" x 18", keeping the thickness to approx. 1/4". *(the burgers are 3" squares, so you should get approximately 12 from each half of dough).
• Measure out 3" x 3" squares and cut.
• To each square add 2 Tbsp of filling in the middle. With one hand take the bottom left corner of the square, with the other hand grab the top right corner and meet them in the center above the filling. Pinch the corners together. Repeat with the lower right corner and upper left corner. Then, pinch the seams together to securely close the bundle.
• Turn over and place on the parchment covered sheet pan, leaving about 2" between each burger. Fill the sheet pan and place in the oven. While the first batch is baking, repeat the process with the other half of the dough for the second batch.
• Bake for 25-30 minutes, until lightly browned on the bottom and top. Remove from the oven and brush with melted butter.
• Enjoy on its own, or serve with dill pickles, pickled veggies, crudités, and your favorite mustard for a lunch, or as part of a buffet.