Runzas Recipes

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EASY HOMEMADE RUNZAS



Easy Homemade Runzas image

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

Dough, the Runza Wrapper
2 cups very warm water about 110 degrees, about the temperature of bathwater
5 tsp yeast or two packets
2 Tbsp butter softened
2 tsp salt
1/4 cup sugar
6 cups flour approximately
2-3 Tbsp butter melted, to brush on finished runza
Runza Filling
6 cups chopped cabbage about one medium head
2 pounds ground beef
One medium onion, chopped
2 Tbsp olive oil
2 Tbsp butter
1 tsp garlic powder or more if you like
2 tsp favorite seasoned salt
2 tsp pepper

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



Runzas image

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

4 cups ground beef
1 onion, chopped
4 cups shredded cabbage
1 teaspoon salt, or to taste
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
⅓ cup butter, melted
⅔ cup instant dry milk powder
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon active dry yeast
1 egg, beaten
4 cups all-purpose flour

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

RUNZA



Runza image

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

2 loaves bread dough
1 lb hamburger
1/2 head of cabbage (chopped)
1/2 medium onion (chopped)
salt and pepper

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).

NEBRASKA'S HOMEMADE RUNZA



Nebraska's Homemade Runza image

Provided by My Farmhouse Table

Categories     Main Course

Time 50m

Number Of Ingredients 13

4 1/2 cups All-Purpose Flour
1/4 cup Sugar
2 pkgs (1/4 oz) Yeast
1 tsp Salt
3/4 cup Milk
1/2 cup Water
1/2 cup Butter
2 Eggs
2 lbs Ground Beef
1 Small Onion, diced
4 cups Cabbage, chopped
2 tsp Seasoned Salt
1 tsp Pepper

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.

HOMEMADE RUNZAS



Homemade Runzas image

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

1 1/2 pounds of lean ground beef
1 small head of cabbage, shredded (about 4 cups)
1 small onion, diced (about 1/2 cup)
24 Frozen Bread Dough Dinner Rolls
salt and pepper
melted butter

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

NEBRASKAN RUNZAS



Nebraskan Runzas image

Provided by Amy Thielen

Categories     main-dish

Time 2h

Yield 8 large runzas

Number Of Ingredients 17

For the dough:
1 1/4-ounce packetactive dry yeast
3 tablespoons sugar, plus a pinch
4 large eggs
3 3/4 cups bread flour,plus more for the counter
12 tablespoons (1 1/2 sticks) salted butter, softened, plus more for the bowl
2 teaspoons fine sea salt
For the filling:
1 pound 85 to 90 percent lean ground beef
Fine sea salt and freshly ground black pepper
3 tablespoons salted butter
1 large Vidalia onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried)
1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried)
1 tablespoon canola oil, plus more for the baking sheets
8 ounces baby spinach

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.

RUNZAS (BIEROCKS)



Runzas (Bierocks) image

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

1 (3 pound) package frozen white bread dough
1 ½ pounds ground beef
1 medium head cabbage, shredded
1 pound shredded mozzarella cheese
salt and pepper to taste
vegetable oil

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

RUNZAS



Runzas image

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

2 cups chopped onions
2 garlic cloves, smashed and diced
2 lbs ground beef
1 head of cabbage, shredded
1 can of sauerkraut, with the juice
salt and pepper (to taste)
cheese (optional)
1 cup butter, unsalted
2 Tb dry yeast
4 cups warm water OR milk
1/4 cup sugar
2 TBs salt
4 eggs, well beaten
14 cups unbleached flour
2 cups whole wheat flour

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



Runzas image

These Russo-German beef-cabbage mixtures encased in yeast dough were called kraut runsas by German farmers who had first settled in Russia and then emigrated to Nebraska. Later they became kraut baroques. Today the local chains of Runza Huts and Runza Drive-Inns have copyrighted the name for a dish not unlike a Cornish pasty. Nebraskans on home leave always return with runzas.

Provided by Marian Burros

Categories     lunch, main course

Time 1h30m

Yield Eight runzas

Number Of Ingredients 15

2/3 cup milk
1/2 cup water
1/2 cup butter
2 1/4 cups rye flour
1/2 cup sugar
2 packages dry yeast
1 teaspoon salt
2 eggs
2 1/2 cups white flour, approximately
1 pound ground beef
1/2 cup chopped onion
2 cups finely shredded cabbage
Salt and pepper to taste
1 teaspoon caraway seeds
1/3 cup water

Steps:

  • Heat milk, water and butter together until the mixture is lukewarm; pour into electric mixer.
  • Add rye flour, sugar, yeast and salt and mix.
  • Beat in eggs for three minutes.
  • Blend in enough white flour, about 2 1/2 cups, to make a soft dough.
  • Let rise in a warm place, covered, about one hour, until doubled in bulk.
  • Place all ingredients in a saucepan and cook until beef is brown.
  • Heat the oven to 350 degrees.
  • Roll out the dough and cut into eight squares of equal size, about 1/4- to 1/8-inch thick.
  • Divide the filling into eight portions and place a portion of filling in the center of each square.
  • Take the corners of each square and fold in to center to make an envelope, pressing edges together.
  • Place the runzas on a greased cookie sheet and bake for 20 minutes at 350 degrees.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 26 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 568 milligrams, Sugar 15 grams, TransFat 1 gram

COPYCAT NEBRASKA RUNZAS



Copycat Nebraska Runzas image

Provided by Ann

Time 1h30m

Number Of Ingredients 17

3 1/2 cups bread flour
1 cup whole wheat flour
1/4 cup sugar
1 Tablespoon dry active yeast
1 teaspoon salt
1 cup milk
2 Tablespoons water
1/4 cup melted butter
2 large eggs
2 - 4 cloves garlic, peeled
1 large sweet onion, peeled and chopped into large chunks
1 1/3 lb. lean grass-fed ground beef
1/2 of a medium cabbage, cut into chunks
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 - 1 teaspoon ground white pepper
Red Robin Seasoning (or salt), Trader Joe's 21 Seasoning Salute (or Mrs. Dash) & freshly ground pepper, to taste

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

TRADITIONAL GERMAN BIEROCKS (AKA RUNZAS) - MADE FROM SCRATCH: RECIPE BY INDIANA MOMMY - COOKING FROM THE HEART LAND



Traditional German Bierocks (aka Runzas) - Made From Scratch: Recipe by Indiana Mommy - Cooking From the Heart Land image

Provided by Indiana Mommy

Categories     Main Course

Number Of Ingredients 15

10-11 cups flour
½ cup sugar
2 ¼ teaspoons of active dry yeast (or 1 packet)
2 teaspoons salt
2 ½ cups water
1 cup milk
1 stick or ½ cup butter cut into pieces
2 eggs
2 ½ pounds ground beef
1 head cabbage shredded or chopped into ribbons
1 large onion diced
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons butter divided & 1 tablespoons avocado oil
½ cup water

Steps:

  • For the filling: I make the filling the day before I want to make the bierocks and cool it overnight in the refrigerator. Start by warming 1 tablespoon of the butter & avocado oil in a large pot over medium heat. Add the shredded cabbage, the onion, the ground beef and the salt and pepper. Break up the beef. Add the water and cover and cook over medium low heat for 30-40 minutes stirring occasionally. The cabbage should be wilted and the beef fully cooked through. Drain the mixture when it finishes cooking.
  • For the dough: Heat the milk, water & butter over low heat on the stovetop until the butter is almost melted (between 120-130 degrees Fahrenheit.) In a stand mixer fitted with a dough hook add 4 cups of the flour with the salt, sugar and yeast and stir together. Slowly add the milk mixture while the dough hook is mixing. Scrape the bottom and the sides a few times to make sure there aren't any pockets of flour in this mixture. Once all the flour is mixed in, add the eggs 1 at a time and mix for 3-5 minutes until all those ingredients are fully incorporated. Then while the dough hook is going add 1 cup of flour at a time until your dough comes together. It will pull away from the sides of the bowl and no longer be sticky. You need to knead the dough for 10 minutes. Grease a large bowl and put the dough into that bowl, rubbing the top and bottom in the grease that is in the bowl. Cover with a damp cloth and let rise in a slightly warm place for 1 hour or until doubled in size. Punch it down and let it rise again for 1 hour or until doubled in size. Turn the dough out onto a lightly floured surface and divide into 4. Roll each of these 1/4ths into a rectangle and cut into 6 pieces. Take about ½ cup of the filling mixture and put it into each of the 1/6ths. Pull up the diagonal corners to meet in the middle and close all 4 seams by pinching them shut. Put all the bierocks on a parchment lined baking sheet and bake at 350 degrees Fahrenheit for 30 minutes or until nicely browned on top. I rotated mine halfway through cooking to ensure even browning. You can put them seam side up or down. Down is the more popular method because it holds the seams closed better, but that's up to you. I brushed them all with butter when they came out of the oven but that is not required.
  • These freeze so well and are really great dipped in ketchup, bbq sauce, ranch, blue cheese....I love my dips haha!

EASY HOMEMADE RUNZA RECIPE



Easy Homemade Runza Recipe image

Classic Russian-German beef and cabbage filled sandwiches baked in yeast dough. More like a hand pie than a sandwich I think.

Provided by gbskitchen

Categories     Main Dish

Time 40m

Number Of Ingredients 15

2 cups very warm water (about 110 degrees, a little warmer than a hot tub)
5 tsp yeast ( or two packets)
2 Tbsp butter (softened)
2 tsp salt
1/4 cup sugar
6 cups flour (approximately)
2-3 Tbsp butter (melted, to brush on finished runza)
6 cups chopped cabbage (about one medium head)
2 pounds ground beef
1 medium onion (chopped)
2 Tbsp olive oil
2 Tbsp butter
1 tsp garlic powder (or more if you like)
2 tsp favorite seasoned salt
2 tsp pepper

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 RUNZA



Nebraska Runza image

This traditional runza recipe features a bread dough filled with ground beef, onions, and cabbage, served with a smoked tomato sauce and roasted poblano peppers.

Provided by pasatiempobbq

Categories     Main Course

Time 1h40m

Number Of Ingredients 18

4½ cups Flour
¼ cup Sugar
¼ ounce Yeast
1 tsp Kosher salt
¾ cup Milk
½ cup Water
1 stick Butter
2 Eggs (beaten)
2 pounds Ground beef
1 Vidalia onion
½ head Cabbage
10-12 Cheddar cheese slices
2 Roma tomatoes (halved)
3 TBSP Olive oil
2 cloves Garlic
1 tsp Oregano
Fresh cherry tomatoes (halved)
1 Poblano pepper

Steps:

  • In a large bowl, mix together 1½ cups of flour, ¼ cup of sugar, and ¼ ounce of yeast.
  • In a saucepan over medium heat, heat ¾ cups of milk, a stick of butter, and ½ cup of water to 120-130 degrees.
  • Pour the wet ingredients into the dry ingredients and stir.
  • Add 2 beaten eggs.
  • Add in a cup of flour and mix. Continue in one-cup increments until dough comes together and is smooth and elastic.
  • Place into a greased bowl, cover, and let rise for 1 hour.
  • Fire up your grill or smoker and brown your ground beef seasoned with your favorite beef rub in a cast iron skillet.
  • Place your halved Roma tomatoes and poblano pepper on the smoker grate.
  • Drain the fat from the beef and add in your diced onion. Cook until soft and translucent. Add in your chopped cabbage and cook until cooked through.
  • Once your Roma tomatoes are soft and slightly charred, place them in a separate skillet along with 3 TBSP olive oil, 2 cloves minced garlic, 1 tsp oregano, and a handful of halved cherry tomatoes. Simmer, stirring often, until well combined.
  • Remove from stove top and place into blender. Pulse until desired consistency is reached.
  • Place your poblano into a paper bag or Ziploc for about 10 minutes to steam. Carefully remove the skin, then dice up the pepper.
  • Once your dough has risen, punch it down and divide into 10-12 equal portions.
  • Roll out each portion into a 6"x8" rectangle.
  • Place filling into the center of each one, top with a slice of cheese, fold the dough over it and seal.
  • Place onto a baking sheet and bake at 350 degrees for about 20 minutes or until golden brown.
  • Serve with your smoked tomato sauce and roasted poblanos.

Nutrition Facts : ServingSize 1 runza, Calories 680 kcal, Carbohydrate 88 g, Protein 27 g, Fat 26 g, Sodium 1952 mg, Sugar 2 g

~::~ RUNZAS ~::~



~::~ RUNZAS ~::~ image

My aunt is from Nebraska and she used to make these for the family. We all got HOOKED on 'em and despite our begging & pleading, she won't make 'em for us anymore. SO, I was forced to learn to make 'em myself! These are awesome hot out of the oven, warmed up as leftovers, and/or they freeze well, also.

Provided by Cat Kiselica

Categories     Savory Pies

Time 20m

Number Of Ingredients 5

1 pkg rhodes frozen 'texas' rolls (sold in a bag)
1 large onion, chopped
1 head of cabbage, chopped
2 lb ground beef
salt & pepper, to taste

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.

RUNZAS



Runzas image

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

2 cups Bisquick
1/3 cup diced onion
1 (10 3/4 ounce) can cream of mushroom soup
2/3 cup milk
1 cup cabbage, chopped medium fine
1 lb hamburger, browned
1 teaspoon salt

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

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