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Homemade Runza with Beef and Cabbage

Runza
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This recipe makes a savory Runza, a German-Russian yeast dough pocket filled with ground beef, cabbage, and onions. It is a hearty and satisfying meal.

Ingredients

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  • 1 cup warm water (105–115 degrees F)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1 large egg
  • 4 cups all-purpose flour, divided
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 4 cups finely shredded cabbage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. To make the dough, combine warm water, yeast, and sugar in a large bowl. Let stand for 5 minutes, until foamy.
  2. Stir in warm milk, melted butter, salt, and egg. Gradually add 2 cups of flour, mixing until smooth.
  3. Add remaining flour, 1/2 cup at a time, until a soft dough forms.
  4. Turn dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  5. Place dough in a greased bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling. In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion is tender. Drain any excess fat.
  7. Stir in shredded cabbage, salt, and pepper. Cook for 10-15 minutes, or until cabbage is tender. Remove from heat and let cool slightly.
  8. Punch down the risen dough and divide into 12 equal pieces.
  9. On a lightly floured surface, roll each piece of dough into a 6-inch circle.
  10. Place about 1/4 cup of filling in the center of each circle.
  11. Bring the edges of the dough together over the filling and pinch to seal, forming a tight pocket.
  12. Place the Runzas seam-side down on a greased baking sheet.
  13. Preheat oven to 375 degrees F (190 degrees C).
  14. Bake for 20-25 minutes, or until golden brown.
  15. Serve warm.

Notes

  • You can add a variety of seasonings to the beef and cabbage filling, such as garlic powder, paprika, or caraway seeds.
  • For a richer flavor, you can brush the tops of the Runzas with melted butter before baking.
  • Runzas can be frozen after baking. To reheat, thaw and bake at 350 degrees F (175 degrees C) until heated through.

Nutrition

Find it online: https://kitchenvan.com/homemade-runza-beef-cabbage/