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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Runzas Recipe

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This recipe for Runzas is from The Smejkal Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
1 envelope dry yeast
1/4 C warm water
1 C milk
4 T butter
2 T sugar
1 t salt
1 egg, beaten
2 C flour (additional flour as needed)
Filling:
1 1/2 lbs ground beef
1 onion, finely chopped
1 t salt
1 t pepper
1 medium head cabbage, shredded
Directions:
Directions:
Sprinkle yeast over warm water, stirring to dissolve. In a small saucepan, scald milk; add butter, sugar and salt. Cool to lukewarm. In a large bowl, combine milk and yeast mixtures, egg and flour. Beat well. Add enough additional flour to make a stiff dough. Cover and let rise until doubled.

Prepare filling: In skillet, brown ground beef with onion, salt and pepper. Drain. Add cabbage and simmer until tender. Cool

Punch down dough and roll out to 1/8" thickness. Cut into 16 equal squares. Place equal amounts of filling on squares. Pull up edges of dough, pinching to seal and shaping into rectangles.

Arrange runzas on a greased pan and let rise 30-60 minutes or until depression remains when dough is punched with fingertip.

Bake at 350º for 20 minutes or until browned. Brush with additional butter if desired. Serve immediately or chill, wrap individually and freeze.
Personal Notes:
Personal Notes:
Growing up in Nebraska, eating at Runza's was always a treat. A Nebraska original, the Omaha World Herald published this recipe years ago. Its so nice we can all have Runzas now, even if we're not in Omaha!!

 

 

 

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