Homemade Nebraska Runzas: A Step-by-Step Guide

Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cups chopped cabbage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoon) active dry yeast
  • 1 cup warm water (110°F)
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 1 cup warm milk (110°F)
  • 1 teaspoon salt
  • 1 egg, beaten

Steps and instructions

  1. In a large skillet, heat olive oil over medium heat. Add the ground beef and onion, cook until the beef is browned and onion is translucent.
  2. Add the chopped cabbage to the skillet. Season with salt and pepper. Continue to cook until the cabbage is wilted and all ingredients are well combined. Set aside to cool.
  3. In a large bowl, combine the flour and yeast. In another bowl, mix together the warm water and sugar until the sugar is dissolved. Pour the sugar water into the flour mixture.
  4. Add the melted butter, warm milk, salt, and beaten egg to the bowl. Stir until a dough forms.
  5. Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
  6. Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  7. Punch down the dough and divide it into 16 equal parts. Roll each part into a square about 1/8-inch thick.
  8. Place a scoop of the beef and cabbage mixture in the center of each dough square. Fold the corners of the dough over the filling, pinching the edges to seal.
  9. Place each runza seam side down on a baking sheet. Let them rise in a warm place for about 30 minutes, or until puffy.
  10. Preheat your oven to 375°F. Bake the runzas for 20-25 minutes, or until golden brown.

Tools for making

  • Skillet - A large skillet is needed to cook the ground beef, onion, and cabbage for the filling.
  • Large Bowl - A large bowl is used to mix and knead the dough for the runzas.
  • Rolling Pin - A rolling pin is required to roll out the dough into squares.
  • Baking Sheet - A baking sheet is used to place the assembled runzas before baking.
  • Oven - An oven is necessary to bake the runzas to perfection.
  • Knife - A knife is needed to chop the onion and cabbage.
  • Measuring Cups and Spoons - Measuring cups and spoons are required to accurately measure the ingredients.
  • Spatula - A spatula is useful for flipping and transferring the runzas.
  • Kitchen Towel or Plastic Wrap - A kitchen towel or plastic wrap is used to cover the dough while it rises.

Recipe variations

  • Use ground turkey or chicken instead of ground beef for a leaner option.
  • Replace the all-purpose flour with whole wheat flour for a healthier crust.
  • Add shredded cheese (such as cheddar or mozzarella) to the filling for a cheesy twist.
  • Include diced bell peppers or carrots in the filling for added vegetables.
  • Make a vegetarian version by substituting the ground beef with a plant-based meat substitute.
  • Experiment with different seasonings and spices in the filling, such as garlic powder, paprika, or Italian seasoning.
  • Make mini runzas by dividing the dough into smaller portions and creating individual-sized pockets.
  • Try using puff pastry or phyllo dough instead of homemade dough for a different texture.
  • Add a touch of Worcestershire sauce or hot sauce to the filling for an extra kick of flavor.
  • Include diced potatoes in the filling for a heartier version.

Recipe overview

Runzas are a delicious staple of Nebraskan cuisine, loved for their hearty filling and soft, pillowy dough. Originally brought to the region by German-Russian immigrants, these savory yeast dough pastries are filled with a delectable blend of ground beef, cabbage, and onions. In this recipe, we'll guide you through each step of the Runza-making process, from preparing the filling to kneading and shaping the dough. Expect to get your hands a bit dirty, but the end result is well worth the effort! In about 2 hours, you'll have 16 homemade Runzas that are golden on the outside and mouthwateringly good on the inside. Enjoy them fresh out of the oven for a dinner that will transport you to the heart of the Midwest, or freeze them for a ready-to-go meal any time you like. Ready to get started? Let's make some Runzas!

Common questions

  1. Can I use ground turkey instead of ground beef? Yes, you can substitute ground turkey for ground beef in this recipe. It will alter the flavor slightly, but it will still be delicious.
  2. Can I use a different type of cabbage? Yes, you can use different types of cabbage such as green cabbage or savoy cabbage. However, keep in mind that it may slightly alter the taste and texture of the filling.
  3. Can I freeze the runzas? Yes, you can freeze the baked runzas. Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil before placing them in the freezer. When ready to eat, thaw and reheat in the oven until warmed through.
  4. Can I make the dough in advance? Yes, you can make the dough in advance and refrigerate it overnight. Just make sure to let it come to room temperature before rolling and shaping the runzas.
  5. Can I add other ingredients to the filling? Absolutely! You can customize the filling by adding ingredients like cheese, sautéed mushrooms, or diced bell peppers. Just make sure not to overfill the runzas to prevent them from bursting open during baking.
  6. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast as a substitute for active dry yeast. However, you may need to adjust the rising time slightly as instant yeast tends to work faster.

Serving dishes and utensils

  • Mixing bowl - A large bowl for mixing and kneading the dough.
  • Skillet - A large skillet for cooking the ground beef and onion.
  • Baking sheet - A flat baking sheet for baking the runzas in the oven.
  • Rolling pin - A tool used to roll out the dough into squares.
  • Knife - A sharp knife for chopping the onion and cabbage.
  • Measuring cups and spoons - To accurately measure the ingredients.
  • Pastry brush - A brush used for brushing melted butter on top of the runzas.
  • Oven mitts - To handle hot baking sheets and pans.

Origin stories

Hailing from the heartland of the United States, Runzas have a rich history rooted in Nebraska. They trace their origins back to the Volga German immigrants who settled in the area in the 1800s. These hearty hand-pies were perfect for the hardworking farmers and laborers of the time, as they could be held in one hand, eaten without utensils, and were filling enough to fuel a full day's work. Today, they are celebrated as a uniquely Nebraskan food, even inspiring a popular regional fast food chain, Runza Restaurants. The traditional beef and cabbage filling is much beloved, but modern versions can feature a variety of fillings, from cheeseburger to vegetarian. Such an emblem of local culture, every September, Nebraskans honor this humble pie with a state-wide celebration, appropriately named "Runza Day".

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.