A white roll stuffed with cabbage, beef and onions.

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Ingredients

Directions

  • Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.

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  • Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.

  • Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts

243.27 calories; 10.88 g protein; 31.35 g carbohydrates; 8.04 g fat; 40.98 mg cholesterol; 444.05 mg sodium.Full Nutrition


Reviews (6)

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Most helpful positive review

09/05/2016
I really tried to stay true to the recipe but ran out of flour! So I used 2 cups flour then added corn flour rye flour and buffalo flour till I got to a workable consistency. I also threw in some peppers to the meat just to use them up. I thought it turned out well almost as good as the church ladies that make them back home
(2)

Most helpful critical review

07/16/2014
This was my first try at making runzas but I found the dough recipe way too wet. I ended up using six cups of flour and then a considerable amount more for rolling. But it turned out nicely. I also rolled my dough about twice as big because 4 x 4 made tiny appetizer style runzas. I wanted a meal sized runza. But that worked too. I through a half teaspoon of pepper into the meat mixture but next time I'll spice it up a bit more. It was a bit bland for our taste. But I'll definitely make these again!
(5)
7 Ratings
  • 5 Rating Star 5
  • 4 Rating Star 2
07/16/2014
This was my first try at making runzas but I found the dough recipe way too wet. I ended up using six cups of flour and then a considerable amount more for rolling. But it turned out nicely. I also rolled my dough about twice as big because 4 x 4 made tiny appetizer style runzas. I wanted a meal sized runza. But that worked too. I through a half teaspoon of pepper into the meat mixture but next time I'll spice it up a bit more. It was a bit bland for our taste. But I'll definitely make these again!
(5)
09/05/2016
I really tried to stay true to the recipe but ran out of flour! So I used 2 cups flour then added corn flour rye flour and buffalo flour till I got to a workable consistency. I also threw in some peppers to the meat just to use them up. I thought it turned out well almost as good as the church ladies that make them back home
(2)
04/11/2016
Added Mozzarella Cheese Excellent a family favorite
(2)
02/02/2013
These. Were. AWESOME! The only thing I did differently was use 2 teaspoons of salt and 1 tablespoon of caraway seed because I love caraway with cabbage it might not be for everyone. I also brushed them with an egg wash. If you have never tried these this in my opinion is the recipe you are going to want to use. A good stone ground mustard goes excellent with these.
(2)
08/18/2017
I liked this recipe because it included the steps for making the bread as well as the filling (rather than using store-bought dough). It was also simple enough to customize a bit. I halved the recipe and this worked for all ingredients except the flour: I found I needed to use about 2 3/4 cups of flour to get a nice roll-out consistency. I also used the full amount of yeast. Followed the rest of the steps except I added salt pepper and a few dashes of Worcestershire sauce to the meat and put half a piece of American cheese into each Runza. I also added an egg wash and a pinch of salt on the outside of each roll for golden brown deliciousness. Just YUM. Thank you!
(1)
04/30/2017
Mom made these when I was a kid. I never knew where she got the recipe since that was before internet. She never said what was inside so imagine my surprise now when I saw it was cabbage! I followed the recipe except I used frozen bread dough. I could have rolled them a little thinner as I had a pretty good chunk of plain bread on the bottom. They were great and I froze the extras.