Directions: |
Directions:Dough
Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl. Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130º. Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs. Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic. Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
Filling
While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain. Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
Assembly
Punch dough down, and divide into 12 equal portions.
Working with one piece of dough, roll into a rectangle (approx. 6 inches x 8 inches in size). Place a heaping 1/2 cup of filling into the center of each dough piece. Fold dough over filling. Seal and tuck edges. Place onto a greased baking sheet (edges can touch).
Bake at 350º for 18-20 minutes or until golden brown. |
Personal
Notes: |
Personal
Notes: I haven't tried this yet, but my friend who gave it to me said it's soooo good for those cold winter evenings. I'll be using the frozen bread when I try them! These freeze well. Make multiple batches (through the baking process) and freeze any cooked extras. When ready to use, thaw and either bake or microwave until heated. Can use 2 (8oz) cans of sauerkraut in place of cabbage.
Add a half slice of cheddar cheese to each Runza before sealing pouch for a Cheese Runza version. For a shortcut, use thawed frozen bread dough in place of making the dough from scratch.
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This recipe for Nebraska's Homemade Runza is from