Nebraskan Runzas
A native dish of Nebraska, these wonderful meat pies will become a family favorite. Stuffed with ground beef, cabbage, and onions, and baked in a delicious bread, these are perfect for lunch or dinner. This runza recipe is a delicious handheld treat.
Ingredients
- 1 1/2 pound ground beef
- 1 head cabbage, chopped
- 4 onions, thinly sliced
- 2 packages of yeast
- 1/4 cup water
- 2 cup warm water
- 6 tablespoon oil
- 5 tablespoon sugar
- 1 tablespoon salt
- 5 1/2 cup flour or more as needed
Instructions
- Brown beef and remove from pan, saute onions in hamburger grease until transparent.
- Add cabbage and cooked beef to onions and cook until tender, adding a little water if it gets too dry if necessary). Season to taste with salt and pepper.
- For dough, soften the 2 pkg yeast in 1/4 cup water. Add 2 cups warm water, the oil, sugar, and salt.
- Add flour until the dough consistency is no longer sticky (but not too stiff). Let rise until double, punch down and let re-rise (about another hour). These can truly be made in about any size or shape (appetizer vs. sandwich, round vs. rectangular), so use your own judgment.
- Preheat oven to 350 degrees F.
- Take a piece of dough and roll into a rectangular or round shape, about 1/4-inch thick.
- Add filling, and pinch the edges firmly to seal making sure the filling is totally enclosed.
- Flatten slightly, and place on greased cookie sheet or pan, seam-side down. Let rise again until about double (about 1/2 hour or so).
- Bake for 30 minutes. If desired, brush with 1 beaten egg mixed with a little water about 15 minutes into baking for a nice golden color.