This is the time of year that I crave a Runza! Have you tried them? They are fresh baked sandwiches filled with meat and cabbage. I learned to love Runzas the years that I lived in Nebraska. That time is close to my heart as it’s where I met my husband!
Runzas are perfect for a Nebraska football game day party. They are also a great way to sneak some cabbage into little bellies as all my kids love this meal!
- 5 lbs. hamburger
- 1 large onion (finely chopped)
- 1 head of cabbage (finely chopped)
- 4 teaspoons salt
- 4 teaspoons ground pepper
- 5 batches of bread dough
Fry the beef in a large skillet with the onion until it is brown. Add the cabbage, lower heat to medium low, cover and cook (stirring often) until the cabbage is transparent. Uncover and fry until meat is beginning to crisp. Add salt and pepper.
If you are adventurous and serving a crowd, you can make five batches of bread dough (Frozen bread dough works great too.), make and bake all the Runzas. They freeze very well. I usually make one batch of dough (about 1 1/2 pound loaf per pound of hamburger) in my bread-maker while I cook the meat.
When the dough is ready, separate it into eight equal parts. Roll or press into 4 by 4 inch squares. Put about 1/4 of a cup of meat in the middle of each one. Fold them over like a book and press the edges together. Place seam side down on a baking sheet. Bake for about 20 minutes (or until lightly browned) at 350 degrees.
I freeze the rest of the filling in 4 freezer safe bags. So the next time I want a Runza, I just take a bag of filling out of the freezer and thaw. Then I make the bread dough, roll, fill, and bake. Enjoy!