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This recipe for KRAUT RUNZA (BIEROCKS) #3, by , is from HOPP 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!

Nina Wolf Dubes


1 lb ground beef
4 c shredded cabbage
c water
1 small onion, chopped
t caraway seed
Salt and pepper

Yeast Roll Dough:
2 pkgs yeast
c warm water
1 c buttermilk
c shortening
2 T sugar
2 t baking powder
1 t salt
4 - 5 c flour

Cook beef and onion until brown and drain. Slice cabbage and cook in beef and onion mixture. Mix all ingredients. Cook 10 minutes. Cook 7 minutes with lid off and 5 minutes with lid on.

Prepare yeast dough rolls. Mix together yeast, warm water, buttermilk, shortening, sugar, baking powder and salt. Add 2 cups flour. Blend, then add remaining flour. Roll out dough and cut 3 inch circles about inch thick. Let rise double. Add some of the Runza mixture to the circles. Pinch edges together to seal Runza mixture inside. Bake at 375 for 18 minutes. (You may also use purchased rolls if you don't want to make rolls from scratch).

I found this recipe in Helen's handwriting inside her Odessa cookbook, "Favorite Recipes from our Best Cooks", compiled by the Memorial Hospital Auxiliary, Odessa, Washington, 1967.

Helen Hopp Wolf




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