Um? Yum! Everyone say Runza!


We had the best dinner tonight thanks to a mom on one of my email groups. Lately, I’m in search of filling dinners that don’t cost a lot … this one fit the bill and more. It takes a little time, but if you double the recipe, you can freeze at least one dinner or a bunch of lunches.

They’re called Runza, but I think they have names that are regional – BierRocks is one I found. Whatever you call them, you need to eat these NOW!

RUNZAs:

Dough:
1 pk Active Dry Yeast (I used 4 tsp)
2 c. warm milk (room temp works)
1/2 c. sugar
2 eggs, beaten
1/2 tsp. salt
1/2 c. shortening, margarine or butter
7-8 c. flour

Put yeast and milk in a large bowl. Let sit for 5 or 10 minutes. When the yeast is nice and puffy, add sugar, eggs, salt, and softened choice of fat. Mix it up a bit. Add flour until dough pulls together into a ball. Knead for 5-8 minutes until dough is smooth and supple. (A mixer with a dough hook is a nice touch here.)

Put dough in a greased bowl, cover with a towel and let it rise until it’s doubled. Punch the dough down and let it rise again.

Remove dough from bowl and divide it into thirds. On a floured surface, roll one portion of the dough to 1/4″ thickness. Cut into 5-6″ squares. (Reserve dough you cut off to re-roll.)

Give each square an extra roll with the rolling pan before filling.

FILLING:
2 lbs ground beef
1 head of cabbage
LOTS of salt and pepper
(I added red pepper flakes as well)

Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is softened. Add salt and pepper – it takes a LOT!

Put a large mound of filling in the center of each dough square. Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together and use your fingers to pinch all edges together to seal in filling. Turn Runza over and put it on a cookie sheet lined with parchment paper (or sprayed with PAM).

Space Runzas about 1″ apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes.

Bake Runzas in a 350 oven for 15-20 minutes – until they are a deep brown.

Remove from oven and rub butter on the top of each Runza (optional).

Cool on a cooling rack or eat right out of the oven. Runzas can be cooled and then frozen, too!

The variations on this recipe are endless – the dough is just delicious and well worth your time! The recipe as I’ve posted is delicious – not one of my boys realized that there was cabbage involved. Good stuff.

6 thoughts on “Um? Yum! Everyone say Runza!

  1. These sound super easy! I wonder if you can change the filling to maybe a fruit? I need 350 baked good for Tuesday.. I will have to try a batch this weekend..

  2. Oh Thanks! I have a local friend that makes these and they are SO good. But I forget to grab the recipe from her every time. Making these this weekend with the last cabbages out of my garden!

  3. Amy !! A variation on this recipe is what Chad makes that we call Krautburgers !! Remember when he sent you & Jul the recipe but didn't explain it well ? LOL. I'm glad that you got to eat them finally. Grammy called them Kraut Runzas. I'm not super sure of the spelling though … anyway … yay !! She used to love when he'd make them for her because she used to have them when she was little. It's a big German thing I guess, but Chad's dad is the one that taught him how to make them & so they remind me of both Grammy & Chad's dad. They're probably in Heaven eatin' them together. LOL.

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