A spinoff of the Nebraskan Runza restaurant sandwhich you can make at home. These are the perfect handheld meal for harvest and they freeze well. I like to double this recipe.
- 4.5 cups flour
- 1/2 cup sugar
- 1 tsp salt
- 2 packets yeast
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup butter
- 2 eggs
- 1.5 lbs ground beef
- 1 small onion
- 1/2 head small cabbage
- 1 1/2 carrots
- 1/2 lb sharp cheddar cheese block
Starting the Dough
- Mix the dry ingredients 1.5 cups of flour, sugar, salt and 2 packets of yeast in a bowl (I like to use my stand mixer)
- Mix the wet ingredients seperately in a small pot on the stovetop. Add the milk, butter and water. Make sure this mixture is all melted and at a temperature of 120-130 degrees farhenheit before you add it to the dry ingredients. Usually I get the mixture too hot and have to let it cool down.
- Add the wet ingredients slowly to the dry ingrients. Using a stand mixer with a dough hook attachment works great for this.
- Mix up the two eggs in a small bowl and add them to the rest of the dough mixture. Mix until fully incorporated.
- Then add the remaining 3 cups of flour. Add one cup at a time until fully incorporated into the mixture.
- The dough should be a little sticky. Add a little flour to hand knead a few times and place in a covered bowl to rise for 1 hour.
- Chop the onion and cabbage. Shred the carrots
- Brown the hamburger and onion in a pan. Add in some seasoning. I use a combination of steak seasoning, garlic powder, pepper, and oregano. Season to your liking.
- Add in the carrots and cabbage. Steam and cook down for several minutes.
- Prep the cheese by slicing it into sandwich like slices
Assembling the Runzas
- After the dough has risen, punch it down and take out about a wiffle ball size dough portion
- Roll out the dough to approximately 6" x 8"
- Lay out the cheddar cheese across the middle of the dough, leaving room to wrap the edges. Add the meat and cabbage mixture on top of the cheese.
- Fold up the long edges first and then tuck in the ends of the dough to seal.
- Flip the runza over and bake seal down for 15-17 minutes in a 350 degree F oven.
- Enjoy the runzas out of the oven or freeze them.
- TO FREEZE: Allow the runzas to cool completely, then place in freezer bags, labeling them and storing away for future use.
- REHEATING: They can be reheated from Frozen. Cover each individual Runza in tin foil. Bake in a 325 degree Farhenheit oven for 30-40 min