Favorite Runza Recipe

I was introduced to Runzas several years ago while visiting my sister in Nebraska. Thy are best described as a bun stuffed with a ground meat and cabbage mixture. They are also known as bierocks, fleischkuche or Kraut Pirok. German? I think so. In short, they are very, very tasty and it is a shame there are no Runza restaurants anywhere near my current vicinity.

While pregnant and very far from a Runza joint, I found myself in dire need of one for dinner so I looked around for a recipe. Inspired by this recipe on Allrecipes.com | Pam's Bierocks -- I made my first pan of Runzas. They were so good and my German husband loved them so much, I have made them many times since.

I have a bad habit of revising recipes based on the ingredients I have on hand and/or in an attempt to reduce the guilt--uh, fat and calories, actually. So here's how I make our Runza's, but first a disclaimer...

GROUND BEEF vs. GROUND TURKEY

 Around here I usually substitute ground beef with ground turkey due to the fact that it is cost effective and healthier. I have learned to cook and season it in such a way that you don't miss the red meat. It's not a conviction, it just works for us and my husband likes it and so far all our guests do too... 

Runzas

Bread Dough:

2 cups warm water

2 (.25 oz.) packages active dry yeast (4 1/2 teaspoons)

2 Tablespoons white sugar

1/4 cup butter, softened

1 egg

2 teaspoons salt

6-7 cups unbleached all-purpose flour (I usually make 2-3 of those cups whole wheat flour)

In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Mix in butter, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Let rise for 1 hour.

Meat & Cabbage Filling:

1 pound ground turkey

1 onion, chopped

6 cups shredded cabbage

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons garlic powder

steak seasoning (optional--I like the extra pop of flavor it adds)

Shredded cheddar cheese (optional--traditionally made without)   

Brown meat in large skillet. Add onion, cabbage, and seasonings. Simmer until cabbage is soft. Let cool.

Preheat oven to 350 degrees F (175 degrees C). Coat a cookie sheet with non-stick cooking spray.

Punch down dough and divide into 12 pieces. Spread each piece of dough on a clean un-floured surface and roll out into rectangles. Sprinkle a small handful of cheese down the center, followed by a small scoop (approximately 1/4 cup) of meat/cabbage mixture. Fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour. 

Bake for 25 minutes, or until golden brown. Brush with butter and serve.

Dough, Cheese, Meat Mixture

This is how I fold the dough to make nice rectangular buns.

Best served to cute (albeit sad due to the ouchie molars cutting through) little boys who just watched an episode of Little House on the Prairie and now think straw hats are the latest and greatest in fashion statements.  

 (Pardon the photo quality--it was late at night and the lighting in my kitchen is neither abundant or attractive...)