NEBRASKAN RUNZAS
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.
WOWLERS! (RUNZAS)
This is your basic cabbage roll filling, but instead of wrapping in a cabbage leaf, you wrap it up in homemade bread dough. They're great warm or cold. Makes a great substitute for ho-hum sandwiches! We like 'em with spicy mustard spread on top. The recipe was given to me by a neighbor, years ago. I double the recipe so I usually get about 2 dozen filled rolls. Note: if you don't want to fool with homemade dough, hot roll mix works great.
Provided by Laudee
Categories Yeast Breads
Time 1h
Yield 24 rolls
Number Of Ingredients 12
Steps:
- Pour hot water in large bowl.
- Add milk, yeast, and stir to dissolve.
- Add oil, sugar, salt, and eggs.
- Beat well.
- Add 2 cups, or enough flour to make a soft dough.
- Blend thoroughly.
- Add rest of flour, in 1/2 cup increments, kneading well after each addition, until dough is elastic and easy to work with.
- Place dough on floured surface, cover, and let rest 10 minutes.
- Roll out, cut in 4 inch squares, and place a couple of tablespoons of filling in center of each square.
- Fold and seal tightly around all edges.
- (Filling recipe follows).
- Place each filled square on greased cookie sheets, and bake in a 375 degree oven for about 15-20 minutes, or till a nice golden brown.
- Remove from cookie sheet and set on cooling rack.
- Filling: In large skillet, melt oleo some, then add meat, and brown and drain.
- Shred cabbage, and add to meat.
- Chop onions; add to cabbage/meat mixture.
- Add salt and pepper, or seasonings of your choice.
- Stir well.
- Cover, and steam mixture about 20-30 minutes.
- Cool down to where it's comfortable to handle and then spoon onto dough squares.
RUNZAS
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
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
RUNZA
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
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).
RUNZAS (CABBAGE BURGERS)
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
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.
RUNZAS
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
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
RUNZAS
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
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
SAVORY RUNZAS
Similar and so much like the original runzas. The prep time is long, but well worth the wait. You may add a slice of your favorite cheese if you want to.
Provided by Khadija Danielle Provencher
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
- Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
- Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
- Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
- At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
- Bake in the preheated oven until dough is done and golden brown, about 20 minutes.
Nutrition Facts : Calories 731.1 calories, Carbohydrate 94.1 g, Cholesterol 97.8 mg, Fat 30.1 g, Fiber 4.1 g, Protein 20.5 g, SaturatedFat 10.1 g, Sodium 676 mg, Sugar 20.2 g
RUNZAS
These are tasty little pasties perfect for hand-held eating. Great to take along for a cool-weather picnic if you have a way to keep them warm, or just good comfort food on a chilly evening. I'm trying to figure out how best to freeze these for OAMC, so I can just pop one in the oven when I come home from school and have no energy to do anything. Any tips on that would be welcome. Additionally, I'm planning on using a homemade whole grain bread instead of the frozen storebought dough, but I don't have a recipe for that right now.
Provided by kitchengrrl
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Thaw dough and let rise until nearly doubled in size.
- Preheat oven to 375°F
- Brown beef in skillet; drain excess fat. Add cabbage, onion, garlic, Worcestershire sauce, salt, pepper and spices. Cook until cabbage and onion are tender, about 10 minutes. Set aside.
- Roll dough into a 16x8-inch rectangle, approx 1/4-inch thick. Cut into 8 (4-inch) squares. Fill each square with 2 T of beef mixture.
- To make pasties: Bring corners to center and pinch edges together. Place seam side down on ungreased baking sheet. Brush with softened butter. Let rest 10 minutes. Bake for 15 to 20 minutes or until golden brown.
CABBAGE BURGERS (RUNZAS)
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
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
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