Runzas Cabbage Burgers Recipes

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BIEROCKS OR RUNZAS



Bierocks or Runzas image

You can use any meat for your bierocks, and you can either grind the meat or dice it. I prefer to use both shredded cabbage and sauerkraut here, but you can use one or the other if you like. My seasonings reflect the Eastern European tradition of these buns, but you can play with it if you'd like. Once made, bierocks will keep in the fridge for a week, and are good cold.

Provided by Hank Shaw

Categories     lunch     Snack

Time 2h55m

Number Of Ingredients 19

1 cup warm water
1 packet of yeast
¼ cup sugar
1 teaspoon salt
1 egg, (lightly beaten)
¼ cup room temperature butter
3 1/2 cups bread flour, (plus more for dusting)
1 pound tender meat, (diced small (see above))
¼ cup butter
2 cups shredded cabbage
1 cup chopped sauerkraut
1 cup chopped onion
Salt and black pepper
1 teaspoon dried thyme
1 tablespoon mustard
2 tablespoons malt vinegar
¼ cup beer ((lager or pilsner))
2 eggs, (lightly beaten, for brushing the bierocks)
2 tablespoons seeds ((poppy, caraway, sesame, etc))

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.

Nutrition Facts : Calories 452 kcal, Carbohydrate 50 g, Protein 23 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 140 mg, Sodium 589 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

RUNZA BURGERS



Runza Burgers image

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

1 ½ pounds lean ground beef
3 cloves garlic, minced
1 onion, chopped
1 small head cabbage, shredded
1 (14 ounce) can beef broth
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
salt and pepper to taste
10 hamburger buns, split

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

CABBAGE BURGERS



Cabbage Burgers image

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

3 (1 pound) loaves frozen bread dough, thawed
5 pounds ground beef
¼ cup water
1 large head cabbage, chopped
1 large onion, chopped
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
2 tablespoons butter, melted

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

GRANDMA'S CABBAGE BURGERS!



Grandma's Cabbage Burgers! image

Imagine soft buttery yeast rolls stuffed with savory cabbage and beef. That's what these cabbage burgers are. The bread is sweet and fluffy. Perfect on its own. We opted to use ground beef, but you can use any type of meat you like. The beef is browned with onion and garlic so it's very flavorful. Adding cabbage and letting it...

Provided by Brenda Broadfoot

Categories     Burgers

Time 2h35m

Number Of Ingredients 19

FILLING
6 lb hamburger (I use deer or elk)
salt and pepper, to taste
garlic salt, to taste
5 Tbsp minced garlic
2 large onions
4 medium cabbage heads
5 loaves of bread dough
I have one person try these that stated they added cubes of potatoes to the filling as well!
BREAD DOUGH
1 c water, warm
1 Tbsp active dry yeast
1 Tbsp sugar
1/4 c sugar
1/3 c powdered milk
1 tsp salt
1 large egg
1/4 c oil or butter (melted)
3 c flour

Steps:

  • 1. I use my bread machines to make the bread. Add 1 Tbsp yeast and 1 Tbsp sugar to 1 cup warm water and mix until dissolved. Place in the bread machine.
  • 2. Add beaten egg and butter.
  • 3. Add all of the dry ingredients.
  • 4. Set the bread maker to the dough setting and start the dough process. I have it set up so when I take one batch of bread dough out I start the next loaf right away. Then by the time the cabbage burgers come out of the oven and cool I can be working on the next batch.
  • 5. While dough in the bread machine, cook the ground meat, onions, garlic, garlic salt, salt, and pepper. Drain the meat and set aside.
  • 6. While you are browning the meat you should chop up the cabbage. I like medium-sized chunks of cabbage.
  • 7. Add cabbage to the meat mixture and check seasonings to taste. Add about a half cup of water.
  • 8. Let simmer on low until the cabbage is tender.
  • 9. As soon as everything is ready to go, roll out dough on a floured surface. Cut dough into 12 squares large enough for a heaping 1/2 cup of the cabbage mixture.
  • 10. Place 1/2 cup of filling in the center of one square of dough.
  • 11. Fold up the corners and "just a pinch" to seal them.
  • 12. Place them on a large cookie sheet. Bake at 350 degrees for 30 to 35 minutes, till nice and golden brown.
  • 13. Lightly brush tops of rolls with butter.
  • 14. Serve right from the oven and freeze the rest if there is any. Enjoy!!!
  • 15. You can cut this down. I only do the majority of my baking in the winter so I do it this way and freeze them.

HOW TO MAKE CABBAGE BUNS (AKA BIEROCKS OR RUNZAS)



How to Make Cabbage Buns (aka Bierocks or Runzas) image

Provided by Jill Winger

Number Of Ingredients 17

For the Filling:
4 cups finely shredded green cabbage
1/2 pound ground beef (or venison or antelope or ??)
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
4 cloves minced garlic
sea salt & pepper to taste (I use this salt)
3-4 Tablespoons coconut oil, bacon grease, or tallow
For the Dough:
4 1/3 cups flour (you can use whole wheat, unbleached all-purpose, or a mixture of the two-but the more whole wheat flour you use, the drier the finished product will be)
2 1/4 t. dry active yeast
1 cup milk or whey
1/4 cup sucanat (like this) (or granulated sweetener of choice)
1/3 cup butter or coconut oil
1 teaspoon sea salt
2 eggs

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

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

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.

RUNZA CASSEROLE RECIPE



Runza Casserole Recipe image

Runza Casserole is inspired by a world-famous sandwich made with ground beef and cabbage. This is a filling, delicious and affordable way to feed a family!

Provided by Megan Porta

Categories     Main Dish

Number Of Ingredients 8

16 oz refrigerated crescent rolls (do not separate rolls)
1 1/2 lbs ground beef
2 tbsp butter
1/2 head green cabbage (shredded)
1 yellow onion (chopped)
2 tsp salt
1 tsp pepper
1 1/2 cups cheddar cheese (shredded)

Steps:

  • Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray and set aside. Roll out one tube of crescent rolls and place on the bottom of prepared pan. Bake for 5 minutes.
  • Add 1 1/2 pounds of ground beef to a large skillet and cook over medium-high heat until the meat is no longer pink. Drain and use a spatula to move the meat to outer edges of the skillet. Add 2 tablespoons of butter to the center of the skillet and allow it to melt. Add the onions, salt and pepper and cook, stirring, for 2 minutes.
  • Add half of a head of cabbage (shredded) and cook for 5 minutes, or until it has cooked down and wilted. Season again with salt and pepper. Pour meat-cabbage mixture over top of bottom crescent layer. Top with an even layer of shredded cheddar cheese. Top with the remaining crescent roll dough. Bake 20-25 minutes or until crescent rolls are golden brown.

Nutrition Facts : Calories 364 kcal, Carbohydrate 18 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 834 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CABBAGE BURGERS (RUNZAS)



Cabbage Burgers (Runzas) image

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

2 (16 ounce) packages pillsbury hot roll mix
1 1/2 lbs ground beef
1 head of cabbage
2 large onions

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

RUNZAS (CABBAGE BURGERS)



Runzas (Cabbage Burgers) image

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

1 -2 lb ground beef
1 medium onion, chopped
8 cups cabbage, shredded
butter or margarine
2 teaspoons salt
1/2 teaspoon pepper
1 lb white bread dough
1 -2 cup mozzarella cheese (optional)

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.

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.

KRAUTBURGERS/CABBAGE BURGERS



Krautburgers/Cabbage Burgers image

Provided by kim

Categories     Appetizer     Main Course     Snack

Time 3h30m

Number Of Ingredients 14

1 1/2 Cup Water
1 Small Potato (a 2" square piece, or 2 Tbsp (optional))
1 Package Active Dry Yeast
2 Tbsp Sugar
2 Tbsp Melted Butter
2 Tbsp Milk
1/4 Teaspoon Salt
3/4 Lbs Ground Beef
1/2 Head Green Cabbage, finely chopped or shredded w/a food processor attachment. (or you can use 2 packages of pre-shredded green cabbage (without any red cabbage) )
1/2 Onion, finely chopped
6 Ounces Beer, White Wine, or Water (a Riesling-style or Dry White Wine can also be used. Water can also be used.)
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
Olive Oil, or your favorite neutral flavor cooking oil. (to brush in the bowl for the dough to rise, and on the parchment for baking. )

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.

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Cabbage Burgers Runzas Recipes 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 …
From tfrecipes.com


COPYCAT RUNZA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Original Runza Recipe (Cabbage Burgers, Cabbage Rolls or ... Visit site . Runzas Recipe | Allrecipes new www.allrecipes.com. Ingredient Checklist 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 …
From therecipes.info


RUNZA BURGERS RECIPE
Runza burgers recipe. Learn how to cook great Runza burgers . Crecipe.com deliver fine selection of quality Runza burgers recipes equipped with ratings, reviews and mixing tips. Get one of our Runza burgers recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


RUNZA COPYCAT RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Original Runza Recipe (Cabbage Burgers, Cabbage Rolls or ... Visit site . Runza Recipe - Food.com new www.food.com. 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 …
From therecipes.info


GRANDMA’S CABBAGE BURGERS! - SKINNY DAILY RECIPES
Tips: Note: As written, this recipe makes enough food to feed an army. We cut back the recipe to make 12 burgers and wanted to share the measurements in case you wanted to make fewer cabbage burgers. Measurements: 1 dough recipe 1 1/2 lbs ground meat 1 small onion 1 Tbsp minced garlic 1 head cabbage 1 tsp salt 1/2 tsp pepper
From healthonup.com


RUNZAS RECIPE
Get one of our Runzas recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 71% Runzas (Bierocks) Allrecipes.com European bread dough pastries filled with ground beef, cabbage and cheese. Also called bierocks.... 20 Min; 9 Yield; Bookmark. 87% Nebraskan Runzas Recipe Foodnetwork.com Get Nebraskan Runzas Recipe from Food …
From crecipe.com


RUNZA CABBAGE BURGERS - RECIPE | COOKS.COM
2016-01-24 Brown 1 pound hamburger meat; drain. Add cabbage, small amount of onion and salt and pepper. Mix together, cool before putting in bread dough. Roll out dough, cut into squares. Spoon mixture on dough, pinch together. Put on greased cookie sheet and let rise 40 minutes, covered with wax paper. Bake 20 minutes at 400 degrees. Add review or comment.
From cooks.com


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