Grandma's Cabbage Burgers Recipe - similar to Runzas and Bierocks
Soft and buttery yeast rolls stuffed with savory cabbage and beef - YUM! Grandma's cabbage burgers are similar to Runzas, Bierocks, Bushkas or Kraut Kuchen - no matter what you call these, they are GOOD! And they make a ton...literally 5 dozen. Don't worry, they freeze perfectly!
Full recipe for Grandma's Cabbage Burgers here:
Traditional German Bierocks aka Runzas - Made From Scratch From Start to Finish
Traditional German Bierocks aka Runzas - Made From Scratch From Start to Finish is a video where I show you a family recipe for a delicious home made, hand held and really really yummy German/Russian meat pie.
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it's RUNZA DAY....you heard me right....
Runza! (Recipe)
For everyone who either can't try a Runza due to location, or who are curious, We once again present the Runza recipe, sans the making of the dough (but that's easy to do)! Baking them on a Weber grill adds a bit of smoky flavor. Give these a try. Find out what all the shoutins' about!
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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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Runzas - Midwestern Meat Pie Recipe | Rada Cutlery Video
Yummy Runza's....you may ask, What's a Runza? A Runza is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round, square, or triangle. Oh, and they taste delicious. Follow along with Kristi in the Rada Kitchen to make your own fabulous Runza's.
Ingredients we used are:
1 lb. ground beef
1 small head of green cabbage, shredded
1 yellow onion
salt and pepper, to taste
2 cans thin pizza crust
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 142 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
Runzas Video Transcript:
Hi, Kristi in the Rada Cutlery kitchen, and today I want to show you how to make runzas. These are delicious pocket sandwiches that are popular in Colorado and Nebraska. The whole family will love them!
First, brown 1 pound ground beef until done. The straight edge of this Rada Non-Scratch Spoon easily breaks it up while cooking without scratching your pan. Drain when done. Then add a shredded small head of green cabbage and 1 yellow diced onion and stir. Cover with a lid and continue cooking until the cabbage and the onion are cooked down. Stir occasionally, adding salt and pepper to taste.
Roll out 2 cans of thin pizza crust to about 11” by 14”. Cut each crust into 8 rectangles. We’re using the Rada Pizza Cutter. Place a heaping quarter cup of the beef mixture on one side. Bring one side of the crust over and seal the edges. Bake at 375 degrees for 15 to 20 minutes or until browned.
And there you have tasty runzas! Be sure to subscribe to our YouTube channel, and visit our website at RadaCutlery.com.
End of Video Transcript