*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
A friend just made this and pointed out that there is no mention of when to add the onion soup mix - oops:-) Add it right after the cabbage has cooked down a bit. I also tend to cook the cabbage/beef/soup mixture a little longer on med-high heat to get a nice browning of the cabbage.
LOVE LOVE LOVE it!!! Mom made these when I was little minus the onion soup mix but so much better than what I remember Mom's being. I love to make extra and freeze them individually wrapped for E-Z lunch. Just wrap in papaer towel and microwave for 1.5 min and lunch is served. Kids love it with ranch for dip I prefer hot mustard. Instead of frozen bread loafs I use frozen dinner roll balls. It seems better for my little counter space. I also sometimes use McCorrimic's hamburger spice or tastefully simple's garlic garlic. Chopped bacon is also a great addition to this lovely pocket.
...Hubs is from Lincoln and when the HUSKERS take to the field he wants Runza's...This is identical to my runza recipe except for the addition of onion soup mix...nice. Made these with my own bread dough and ended up with more dough than filling. Next time I will use at least 1 1/2 lbs of meat and adj the other ingredients accordingly. My new runza recipe!! Thanks Marlene!!
This is very similar to my German grandmother's recipe for stuffed bierochs except that she adds finely diced potato in with the ground beef and onion. And we've never added the onion soup mix but it did add a nice flavor. We also top it with a German beer sauce so it doesn't seem the same without it.
This was okay but needs spicing up in my opinion. Plus working with that doe was like being in a wrestling match. After the first batch I gave up and dumped the remainder of the filling in 13X9 dish layered the cheese slices on top of that then rolled out the second loaf of bread to cover the top. Baked for about 20-25 minutes until the bread was done. Much easier. Just bought a bag of cole slaw mix from produce section and used half of it instead of having to chop up a head of cabbage. I d use sharp cheddar next time if I make this again so that I can actually taste the cheese. Mild cheddar seems to loose its taste when cooked into a dish. Also add some garlic and Worcestershire sauce to the meat mixture.
Kraut burger bierochs pasties bunzas in Nebraska we call them Runzas There is a chain of restaurants here and in Iowa Kansas and Colorado under the Runza name it started 60 years ago in Lincoln. The onion soup mix is new while some add Italian sausage cheese a variety of seasonings etc to the ground beef I use ground turkey myself(cheaper). Their recipe is quite simple ground meat onion cabbage salt and pepper. There seems to be some other seasoning Runza uses some say white pepper is better than black. They also use sugar in their dough mixture. To shorten preparation time I substitute sauerkraut instead of cooking the cabbage down for 1/2 to 3/4 of an hour you can use the refrigerated dough to save time and labor too. You then fill the center of the dough the with cooked mixture and fold and seal the Runza in any shape you like and bake until brown. I roll my dough out in a circle and fold it it looks more like a calzone I brown mine on both sides baste with melted butter and enjoy! This is an old recipe brought over to the U.S. with the "Germans from Russia" in the 1800's. If you want you can "Google" the "Runza" recipe. L.D. Lincoln Ne.