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The Runza, a beloved staple in Nebraska with roots that stretch back to Eastern Europe, is a delectable blend of seasoned meat, cabbage, and onions encased in a soft, yeasty bread pocket. It’s a classic comfort food, hearty and filling, perfect for chilly days or any day when you’re craving something satisfying and homemade. The beauty of this recipe is its versatility – once you master the basic technique, you can tailor the filling to suit your palate. For those looking to recreate a taste of the Midwest at home or simply curious about this regional delicacy, this simplified Nebraska Runza using frozen unbaked roll dough will bring that nostalgic, home-cooked essence to your kitchen with half the effort.
Ingredients :
- 2 pounds ground beef
- 1 large onion, diced
- 4 cups shredded cabbage
- Salt and pepper, to taste
- 1 teaspoon caraway seeds (optional, but traditional)
- 12 frozen unbaked roll dough pieces
- 1 tablespoon canola oil, for sautéing
- 1/2 cup shredded Cheddar cheese (optional)
Instructions :
- Preheat your oven to the temperature instructed on the roll dough packaging, typically around 350°F (175°C).
- In a large skillet, heat the canola oil over medium-high heat. Sauté the onions until translucent, about 3-5 minutes.
- Add the ground beef to the skillet and cook until well-browned, breaking it apart with a spatula as it cooks. Drain any excess fat if necessary. Season with salt and pepper to taste.
- Stir in the shredded cabbage and caraway seeds into the beef and onion mixture. Continue to cook for another 5-7 minutes until the cabbage is wilted and the flavors meld together. Adjust seasonings as needed.
- Take each frozen roll dough piece and thaw it slightly, just enough to manipulate. On a lightly floured surface, roll out each dough piece into a 5-6 inch circle.
- Place a generous scoop (about 1/3 cup) of the beef mixture onto the center of each dough circle. Add a sprinkle of cheddar cheese onto the filling if using.
- Fold the dough over the filling, creating a half-moon shape. Pinch the edges to seal the runza, ensuring it’s completely closed so the filling stays contained.
- On a baking sheet lined with parchment paper, arrange the runzas seam side down, leaving space between them for expansion.
- Bake according to the roll dough package instructions until the bread is golden brown, generally about 20-25 minutes.
- Remove from oven and let the runzas sit for a few minutes before serving. Be cautious as the filling will be hot.
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