Introduced to me by a friend from Nebraska, this Runza recipe is a culinary treasure from the Midwest that you simply can’t miss. Originating from Eastern Europe, the Runza is a comforting blend of seasoned meat, cabbage, and onions, all cozily wrapped in a soft bread pocket. It’s a dish that offers warmth and satisfaction with every bite. For those looking to dive into a piece of Midwest cuisine or in search of a new comfort food staple, this recipe simplifies the process by using frozen unbaked roll dough, making it an easy addition to your cooking repertoire.
Simple Nebraska Runza Recipe
Makes 12 Runzas
Ingredients:
2 pounds ground beef
1 large onion, diced
4 cups shredded cabbage
Salt and pepper, to taste
1 teaspoon caraway seeds (optional for an authentic flavor)
12 pieces frozen unbaked roll dough
1 tablespoon canola oil (for sautéing)
1/2 cup shredded Cheddar cheese (optional for extra deliciousness)
Directions:
Preparation: Start by preheating your oven following the roll dough package instructions, usually around 350°F (175°C).
Cook the Filling: Heat canola oil in a skillet over medium-high heat. Add onions and sauté until translucent. Incorporate ground beef, breaking it apart as it cooks. Season with salt and pepper to taste. Once browned, mix in the shredded cabbage and caraway seeds, cooking until the cabbage has softened.
Assemble the Runzas: Thaw the dough pieces slightly, then roll them out on a floured surface into 5-6 inch circles. Place about 1/3 cup of the beef mixture onto each circle. Add cheese if using. Fold the dough over the filling, pinching the edges to seal.
Bake: Arrange the runzas on a parchment-lined baking sheet. Bake following the dough package’s directions until they turn golden brown, about 20-25 minutes.
Serve: Allow the runzas to cool slightly before serving to avoid any scalding surprises.
Serving Suggestions & Variations:
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