Rating: 4.64 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A white roll stuffed with cabbage, beef and onions.

Recipe Summary test

prep:
45 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 calories; protein 10.9g; carbohydrates 31.3g; fat 8g; cholesterol 41mg; sodium 444mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
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! Read More
(8)
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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! Read More
(8)
Rating: 4 stars
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! Read More
(4)
Rating: 5 stars
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 Read More
(2)
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Rating: 5 stars
04/11/2016
Added Mozzarella Cheese Excellent a family favorite Read More
(2)
Rating: 5 stars
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. Read More
(2)
Rating: 5 stars
02/23/2019
Absolutely delicious! I added cheddar cheese to mine and they taste just like the real thing! Read More
(1)
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Rating: 5 stars
12/18/2018
I made it dairy free by putting 2/3 cup almond milk instead of powder and increased the flour to 5 cups of bread flour. They turned out great. Read More
Rating: 5 stars
10/07/2020
I am rating the recipe purely for the homemade dough instructions. I’ve been looking for a handpie/stuffed bread recipe and this one is great. I ended up using 5 cups of flour, and I disagree about rolling these to 1/4 inch. I measured it with a ruler and 1/4 inch is thick! Definitely more of a bread thickness. I made these with cheeseburger theme so red onion, bacon, mustard, etc. they were super tasty but we felt the dough was too thick, we wanted a queso or something to dip them in. Read More
Rating: 5 stars
02/08/2021
My review is for the dough. Absolutely amazing. I used my KA with the dough hook. Once I had the four cups flour I added more flour by the tablespoon until the dough pulled away from the bowl. I added four extra tablespoons and kneaded on speed 3 for 5 minutes. Amazing dough, I will be using for many recipes. Read More