EASY HOMEMADE RUNZAS
Classic Russian-German buttery beef, onion, and savory cabbage-filled sandwich baked in a yeasty pocket of dough. It resembles a hand pie.
Provided by Betty Streff
Categories sandwiches
Time 2h10m
Number Of Ingredients 17
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.
CABBAGE BURGERS
This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.
Provided by AARONNE2004
Categories Main Dish Recipes Sandwich Recipes Beef
Time 21m
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 468 calories, Carbohydrate 41.2 g, Cholesterol 80 mg, Fat 19.2 g, Fiber 4.9 g, Protein 29.7 g, SaturatedFat 6.6 g, Sodium 518.4 mg, Sugar 5.6 g
RUNZA BURGERS
Originally from Iowa, Runzas were a staple in our family dinners. Usually the beef and cabbage mixture was stuffed in fresh bread dough. This is an easy and quick variation that is a great way to get kids to eat their vegetables! My 10 year old son loves them.
Provided by superfoodie
Categories Main Dish Recipes Sandwich Recipes Sloppy Joe Recipes
Time 40m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 284 calories, Carbohydrate 27.9 g, Cholesterol 44.6 mg, Fat 10.8 g, Fiber 3.3 g, Protein 18.3 g, SaturatedFat 3.9 g, Sodium 492.8 mg, Sugar 3.1 g
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.
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 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)
SO GOOD!!!! These "burgers" are super tasty and very easy to make. My family has been making these forever. They are from a restaurant in NE. When I got married, I made these for my DH and he LOVED them. For the dough, I usually make my own, but if you are short on time you can use frozen dough (Rhodes loaves). They freeze very well. When I make them, I usually make a big batch and freeze the ones we don't eat that day. Dipping in Ranch Dressing is oh so delicious. You can add so many different things instead of the cabbage mixture. I have made breakfast ones that I put in eggs, cheese, and sausage or bacon. Very good as well.
Provided by allierowe29
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
COPYCAT NEBRASKA RUNZAS
Provided by Ann
Time 1h30m
Number Of Ingredients 17
Steps:
- Put the bread dough ingredients into a bread machine and set it on the dough setting. Press the start button. Check in a few minutes in to see if the dough is forming into a ball. If not, add a bit more water or if it is too sticky, add a little more flour.
- While the bread dough is forming, make the filling: put the garlic and onions in your food processor and pulse to chop into little bits. Remove from the food processor and add the cabbage. Pulse to chop the cabbage well.
- Heat a medium saute pan or wok over medium heat. Add the garlic, onion and ground beef and cook, chopping the meat frequently with a rubber spatula, until the meat is all browned. While cooking, season the meat generously, tasting as you go.
- Add the onion powder, garlic power and white pepper and stir to mix. Stir in the chopped cabbage and continue cooking uncovered for about 10 minutes, stirring frequently, then reduce heat to medium low, cover and cook for 20 - 30 minutes, stirring occasionally, until the cabbage is very, very tender and soft. Add seasonings until it tastes just a little too peppery.
- When the dough is done, preheat the oven to 375 F. and spray a baking sheet with cooking spray. Separate the dough into 12 pieces. On a floured surface, roll each piece of dough as thin as possible without making holes or tearing (about 1/8 inch thick).
- Dust a bowl with flour and put one of the rounds in the bowl, letting it go up the sides of the bowl a bit. Put 1/3 - 1/2 cup of filling in the middle, then pinch the dough up around the filling until it's sealed. When you flip it over, it should be a nice rounded rectangle shape.
- Set each Runza seam side down on the prepared baking sheet. Repeat until all the Runzas are formed. Bake at 375 F. for 20 - 25 minutes or until the pockets are nicely browned on top. Spray the tops of the hot Runzas with cooking spray or brush with melted butter. Enjoy!
Nutrition Facts : ServingSize 1 Runza
RUNZA BURGERS
Make and share this Runza Burgers recipe from Food.com.
Provided by tuttifrutti1
Categories Meat
Time 30m
Yield 8 burgers
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Seperate rolls to make 8 squares.
- Put some meat mixture in each rolls.
- Then pull roll corners together and pinch shut.
- Bake 15 minutes or until brown according to instructions on crescent rolls.
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