Ingredients: |
Ingredients: Dough: 2 pkg. Active dry Yeast, 2 cups warm milk, 1/2-cup sugar, 1/2 t. salt, 2 eggs - beaten, 1/2 cup shortening, margarine or butter, 7 to 8 cups all-purpose flour
Filling: 2 lbs ground beef, 1 head of cabbage – finely shredded, salt and pepper to taste
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Directions: |
Directions:Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter. Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4 or 5 minutes or until dough is smooth. Put in a greased bowl, cover with a towel and allow to rise until double. Punch down and let it rise again.
Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is softened. Add salt and pepper to taste. Set aside until dough is ready.
Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4” thickness. Cut into 5"or 6” squares. (Reserve dough you cut off to reroll.)
Making Runzas: Put a large mound of filling on 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 on a cookie sheet lined with parchment paper (helps to keep any leakage from staining your cookie sheet) Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes.
Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown. Remove from oven and rub butter on the top of each Runza. Cool on cooling rack or eat them hot. Makes about 28 Runzas. |
This recipe for Omaha Runzas! is from