Runza | The Recipe Critic
Runza is a tasty, handheld savory pastry stuffed with a scrumptious mix of ground beef, onions, garlic, cabbage, and spices, all snug inside soft pizza dough.
Runza: A classic from Nebraska! (Inspired by Cleetus McFarland)
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These were so easy and amazingly delicious! Simplicity at it's finest. Now, to get myself to Nebraska to try them from the source...
RUNZA:
The Dough:
- 4.5 teaspoons (2 envelopes) active dry yeast
- Pinch of sugar
- 3/4 cup milk
- ½ cup water
- ½ cup (one stick) unsalted butter, cut into pats and softened
- ¼ cup sugar
- 2 whole eggs
- 580 grams all purpose flour (plus some more as needed)
- 1 teaspoon kosher salt
The Filling:
- 4 cups cabbage, chopped
- 1 medium onion, diced
- 2lbs lean ground beef
- 2 teaspoons seasoned salt
- 1 teaspoon fresh ground black pepper
1. Bloom yeast in stand mixer bowl by adding yeast, pinch of sugar and the milk & water which have been heated to 100-110 degrees F. Allow to bloom for about 10 minutes until top is foamy
2. Add butter, sugar, eggs, flour and water. With dough hook, begin mixing on low and increase speed. After 5 minutes or so, check dough consistency. It should be tacky, not sticky. If it's too sticky, add flour a tablespoon at a time and mix until combined. Check again and repeat until dough reaches desired consistency.
3. Turn dough out on to a floured workspace. Knead dough for a few minutes, adding flour as needed to form a soft ball that springs back gently when pushed.
4. Place dough ball into a lightly greased bowl. Cover and let rise 60-90 minutes until doubled in size.
5. Chop cabbage and onion
6. In a large pot, add onion over medium high heat and stir occasionally until sizzling
7. Add meat and break up with spoon as it browns
8. When almost fully browned, add seasoned salt and pepper. Stir to mix thoroughly.
9. Add cabbage and cook until cabbage is tender
10. Remove from heat and pour filling mix into a colander to drain off excess liquid.
11. Preheat oven to 350 degrees F
12. Punch down dough and remove from bowl. If you have a scale, weigh entire dough ball and divide into 12 equal portions. If you don't have a scale, divide equally by eye. May the odds be in your favor.
13. Roll each piece into a small log, and roll with rolling pin into a rectangle about 8x6
14. Fill each piece with ½ cup of filling. Fold over on long axis, slightly overlapping the seam on the bottom. Fold ends under and place on lightly greased baking sheet. Don't overcrowd them. Add 1 slice of cheese torn in half to each before adding filling if desired.
15. Bake in center of oven at 350 degrees F for 18-20 minutes until golden brown
16. Allow to cool for a bit before devouring
17. Enjoy!
Easy and Delicious Runza Casserole! Thank you Nebraska natives! This was scrumptious!
I saw this recipe in an old cookbook and I found it online as well. I just had to try it. And it did not disappoint.
It was easy to make and absolutely scrumptious. I made mashed potatoes on the side, which complimented this dish perfectly.
We love cabbage, and any recipe with cabbage always catches my eye.
I was curious about the name, so here is a little history for you.
Runza is a a yeast dough bread that is pocket filled with beef, sauerkraut, onions and seasonings. It is a regional dish of Nebraska, although it first originated in Eastern Europe. It made its way to America by German immigrants who settled in Sutton Nebraska.
So interesting! But on another note I fixed my iPhone. Somehow one if my settings was changed, perhaps due to an update. Therefore I have lots to catch up on. No time like the present. ????. Y'all have a great afternoon and go make you some Runza Casserole! ❤️Deb
Ingredients from original recipe:
2 lbs beef
2 tubes of crescent rolls
2 onions diced
4 C cabbage cubed
2 C mozzarella cheese
salt and pepper to taste
Ingredients I used:
1 lb turkey burger
1 tube of crescent rolls
1/4 yellow onion diced
2 1/2 C cabbage cubed
8 slices Swiss cheese
1/2 tsp garlic powder
salt and pepper to taste
1 Tbs olive oil
1/4 very large yellow onion
Pleas see video for full instructions...Thanks and enjoy!
Homemade Runza Recipe
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Kraut Runzas (Bierocks) - Nifty Recipe
Globe-trotting buns that ended up in Nebraska. Incredibly simple to make, but also incredibly customizable. They may be similar to calzones, but while calzones use a pizza dough, runzas use a bread dough and are required to include cabbage.
Ingredients:
Dough:
9 g Salt
500 g Bread Flour (All-Purpose will also work)
300 mL Water between 90 and 105°F (33-39°C)
7 g Dry Yeast
1 tbsp Sugar
Filling:
1 lb Ground Beef
1 White Onion
½ Head of Cabbage (sauerkraut could also work)
1 ½ tbsp Kosher Salt
2 tsp Black Pepper
2 tbsp Worcestershire Sauce
2 tbsp Melted Butter
Possible additions: Cheese, Mushrooms, or if you’re feeling experimental maybe use pork instead of beef and throw in garlic, ginger, and hoisin sauce to make some chinese-flavored runzas and get back to me on how they taste!
Calories: 3290 (or 550 per pocket)
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